Ingredients & Method
Using about 2 kgs citrus fruit (I used limes and a few small lemons) – finely slice some, roughly chop some and finely chop others, ie prepare the fruit in lots of different ways. Put it all in a large lidded pot and add about 3 litres of water. Place the big pot on the stove element and bring it up to the boil and then turn it down and let it all gently simmer for about 30 minutes. Then take the pot off the element for a minute or two.
At that stage add about 1.2kgs of jam sugar (or if you like sweeter marmalade it’s ok to add any weight up to 2-3 kgs). Stir to dissolve and place the pot back on the stove. Bring it all to the boil again and then turn it down to about half the heat.
While it simmers strongly, peel about 6cms piece of fresh ginger and finely grate it. After about 30 minutes add about half the grated ginger. For the last 30 minutes check the marmalade regularly to see if it’s ready. Test occasionally on a cold saucer to see if the marmalade is still runny (not ready) or stays more apart when you run a finger through the middle of the little splodge on the saucer. Add the rest of the ginger a minute or two before you finally take the pot off the heat.
Once you’re happy that it’s ready (the nerve-wracking part!!) let the marmalade cool for about 5 minutes before spooning it into sterilised glass jars. Leave them to cool and set, at least overnight. Enjoy!!