Start the day with fruity marmalade

Central and North Burnett Times - - TASTE OF THE BURNETT -

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.

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