There are plenty of methods to make jams. Marmalades from the jam family, is different because it is made up wit the whole fruit and generally only used for citrus fruits.
Originating from the Portuguese word marmelada it is currently associated with a typical British breakfast. Here is my family recipe made with a grapefruit, several variety of oranges like clementine, mandarin and navel oranges which gives it a wonderful bold flavour.
3 kg mixed citrus fruits - oranges, mandarins, clementine, grapefruit, sweet lemon
1 1/2 kg sugar
1/4 tsp salt
juice of one lemon
1/4 cup of whisky, vodka or gin
Wash the fruit and boil the whole fruit for 40 minutes.
Remove the fruit - discard the water. Slice each fruit horizontally, remove the seeds.
In a food processor either pulse the cooked fruit or push it through your slicer blade.
Keeping it as thick or thin cut as desired.
In a deep thick pot pour the sugar, top it with the warm cut fruit. Add the salt and lemon juice. Mix it well. On a low flame mix the jam until all the sugar crystals have dissolved. Keep brushing the sides with cold water to clear the sugar crystals. Bring it all to a rolling boil, keep uncovered and cook for 20 to 30 minutes. The mixture will be sticky. If you like a tight jam, boil it further.
Optionally, add the whisky, gin or vodka.
Bring to a boil for 5 minutes and remove from the fire. Place in a sterilised jar. Store in a cool place.
This marmalade recipe is for slightly bItter flavours.
For a medium marmalade add 2 kgs of sugar.
For a sweet marmalade add 3 kgs of sugar. The addition of more sugar will take longer to melt and longer to cook it to a required thickness.
Thin skinned fruit makes the best marmalade.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala