Friday - - Food -

Prep time 15 mins Cook­ing time about 2 hours Makes 500ml

550g tan­ger­ines 1 tbsp lemon juice 1.4 litres wa­ter 1.1kg sugar

Peel the tan­ger­ines, re­serv­ing the peel, and scoop the flesh out of the seg­ments. Blend this, along with any pips and juice, in a food pro­ces­sor un­til smooth. Trans­fer to a heavy­based saucepan. Scrape out as much of the pith from the peels as pos­si­ble, then cut the peels into thin strips. Add these to the saucepan. Add the lemon juice and wa­ter and bring to the boil. Re­duce the heat and sim­mer for about one-and-a-half hours, or un­til the rind is very ten­der and the mix­ture has re­duced by half. Add the sugar and stir over a gen­tle heat un­til it dis­solves. Bring to the boil again and cook for 10 min­utes, skim­ming and dis­card­ing any froth from the sur­face. To test the con­sis­tency, place a tea­spoon of the mar­malade on a saucer in the fridge for a few min­utes. If it is ready, it should set to a jelly-like tex­ture. If not, con­tinue to cook for a fur­ther five to 10 min­utes. Al­low the mar­malade to cool slightly, then de­cant into 2 sterlised 250ml jars.

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