I make all our marmalade and jam, because it is not as big a deal as many people think. The trick is to make only a relatively small portion (2-3 jars) and then put it in the fridge and eat it while it is still fresh. In this way no preservatives are needed and you can use the fruit that is in season. This year I made a really tasty and easy citrus marmalade, which is elegant with a good balance of sweet and acid. When my husband tasted it, he could not control himself. He piled it up on the bread as if there was no tomorrow.
2 oranges (untreated), 2 mandarins (untreated), 2 apples, sugar
Wash the oranges and mandarins and cut off the top and bottom (discard). Cut in quarters and take out any pips. Wash the apples, quarter them and remove the core. Leave the skin on all the fruit. Now place all the fruit in your food processor and let the machine run until everything has been “pulverized”. You now have a nice pulp consisting of small pieces of fruit and juice. Pour into a pot and add sugar. Try with 1 – 2 dl. to begin with and then add more to taste. Boil for half an hour until the pieces of skin have become tender and soft. Add water or apple juice occasionally if needed – it should not be too dry. Pour into jars. Done.
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