Start the day with fruity marmalade
WE SPOKE TO Carson McLaughlin ahead of this weekend’s Taste of the Burnett Celebration of Cultures at Mundubbera.
Here’s his marmalade recipe for mandarin, orange, tangelo, grapefruit and lemonade fruit.
2kg fruit plus two lemons 4kg sugar (warmed if possible) 2 teaspoons salt 6 cups water 6 cups juice (of selected fruit) jam setter place a saucer in the freezer
12 normal size bottles, sterilised, with seals (or about 18 bottles of different sizes)
1. Top and tail fruit, separating the fruit from the tops and tails.
2. Place the tops, tails and any seeds into a small saucepan. Cover with boiling water.
3. Quarter the fruit. After slicing the quarters finely, place the fruit into a large pot.
4. To the large pot, add 6 cups of water, 6 cups juice and salt.
5. Boil the finely cut fruit for 1 hour, then add the warmed sugar.
6. Drain the juice from the tops, tails and seeds into the large cooking pot.
7. Boil fairly rapidly for 15 minutes. Ensure fruit does not stick to bottom, and pot does not boil over.
8. After 15 minutes, take saucer from freezer, place about a dessertspoon of jam on saucer and return to freezer.
9. After about 5 minutes, take saucer from freezer to check jam sample.
10. Take pot off the heat to add jam setter. If sample has no wrinkles, add 2 ½ packets of jam setter to the pot. If sample has some small wrinkles only add 1 packet of jam setter to pot.
11. Return pot to the heat and boil rapidly for 5 minutes.
12. Pour jam into sterilised bottles, and seal. - Carson McLaughlin,
JAM PACKED: Marmalade is the perfect recipe for surplus citrus.