Orange and kumquat marmalade
( MAKES 10 cups )
Lemon, lime or grapefruit marmalade can also be prepared this way.
- Halve the oranges and kumquats and remove any pips. Roughly chop the fruit. Place the fruit in batches in a food processor or blender with water to cover. Process until finely chopped. Repeat with the remaining fruit and water.
- Pour all the water and fruit into a preserving pan or large saucepan. Bring to boiling point and simmer for 1 hour. Remove from the heat and stir in sugar, until well dissolved.
- Boil rapidly until the marmalade reaches setting point, 104C. Stir occasionally with a wooden spoon to ensure the marmalade does not stick onto the base. Remove from the heat, pour into hot sterilised jars then seal.
See more of Jan's citrus recipes