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Ian's Christmas Marmalade

Category: Pickles, Chutneys & Relishes
Servings: 9 250 ml Jars
Author: Ian
DATE: 19 December 2024
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Ingredients

  • 2 kg citrus fruit (4 large naval oranges, 2 pink grapefruit and 2 lemons)
  • 4 cinnamon sticks
  • 3 star anise
  • 1 tsp whole cloves
  • 10 green cardomon pods (bruised)
  • 2.5 L water
  • 2.25 kg caster sugar
  • 250 g dark brown sugar
  • 1 pouch liquid pectin

Instructions

Sterilise The Jars:

  • Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.
  • Leave jars in the dishwasher until ready to fill.

Prepare The Fruit:

  • Peel the zest off the fruit with a vegetable peeler, leaving as much of the white pith as you can.
    2 kg citrus fruit
  • Pile up the strips of zest and snip them into tiny matchsticks with a scissors and set them aside.
  • Juice all the dezested fruit and set the juice aside.
  • Add the juiced fruit pieces and seeds to a large pot with the spices and water.
    4 cinnamon sticks, 3 star anise, 1 tsp whole cloves, 10 green cardomon pods, 2.5 L water
  • Bring the pot to the boil then turn the heat down to medium-low and simmer for 2 hours.
  • After 2 hours of simmering, pass the water through a fine mesh sieve, making sure you squeeze all the water from the pith. Discard the collected pith, pulp and spices.

Make The Marmalade:

  • In a very large pot, add the water, fruit juice and zest. Stir and bring to the boil.
  • Add the sugar and stir it to help the sugar dissolve. Bring to a rolling boil.
    2.25 kg caster sugar, 250 g dark brown sugar
  • Boil the mixture until it reaches 105 ℃
  • Stir in the liquid pectin and boil an additonal 5 minutes.
    1 pouch liquid pectin
  • Allow the marmalade to cool for an hour before pouring it into sterilised jars.

Process The Jars:

  • Fill a large canning pot with water and bring to a boil.
  • Center a new lid on a jar of marmalade, apply the ring band, and tighten it fingertip-tight.
  • Carefully place the filled jars onto the rack in the canner, making sure the water covers the jars.
  • Place the lid on the canner and bring the water to a full, rolling boil.
  • Boil for 10 minutes before removing the jars to a tea towel
  • Let the jars cool undisturbed for 12 hours to allow the seal to set.
  • After cooling, check the lids by pushing down on the center; if the lid doesn't move, it's properly sealed.
  • Store the jars in a cool, dry place for up to a year. Once opened, store in the fridge and use within 1 month