Get it right: mar­malade

Zing up break­fasts and bakes with this fool­proof pink grape­fruit mar­malade. Fol­low the rules and you’ll get it right ev­ery time

Olive - - CONTENTS - Recipe ADAM BUSH Pho­to­graph MOWIE KAY

Zing up break­fasts and bakes with this fool­proof pink grape­fruit mar­malade

Tra­di­tion­ally, mar­malade is made with the in­tensely zesty, bit­ter or­anges from Seville, which are in sea­son in a brief win­dow from mid-De­cem­ber to mid-Fe­bru­ary. The rules, how­ever – as with jam-mak­ing – re­main the same, so feel free to ex­per­i­ment with what­ever kind of citrus fruit mar­malade you like.

• Cut all the grape­fruits in half and squeeze the juice from each through a fine sieve into a bowl and re­serve, keep­ing any pips. Cut the grape­fruit halves again into quar­ters and, if the pith is very thick, care­fully re­move some un­til the rind is Ωcm-1cm thick.

Put any trimmed pith and pips into a clean muslin cloth and seal tightly with string or a rub­ber band to make a bag.

• Slice the re­main­ing grape­fruit rind into 1-2mm slices. Put the sliced rind and muslin into a large pan with 1.5 litres of wa­ter, bring to the boil and sim­mer very gen­tly for 2 hours un­til nearly all of the wa­ter has evap­o­rated.

• Re­move the muslin bag from the pan and use a pair of tongs to squeeze out the pectin-rich liq­uid back into the pan with the rind. Put a small clean plate in the freezer.

• Pour the sug­ars and the re­served grape­fruit

juice into the pan and bring back to a gen­tle sim­mer to dis­solve the sugar. Put a sugar ther­mome­ter into the pan, turn up the heat and boil for 15-20 min­utes, stir­ring reg­u­larly to avoid it catch­ing, un­til it reaches 105C.

• Re­move the plate from the freezer and spoon a lit­tle of the mar­malade onto the plate. Gen­tly push the mar­malade with the back of a spoon – if it’s at the right set­ting point, a rip­pled skin will ap­pear on the top. If no rip­ple ap­pears, re­turn the plate to the freezer, boil the mar­malade for an­other 5 min­utes, then try again. Re­peat un­til nec­es­sary.

• Stir the lemon juice through the mar­malade and pour into ster­ilised jars and seal. Will keep in the fridge for 6 months.

PER TBSP 41 KCALS | FAT 0G | SAT­U­RATES 0G | CARBS 10.2G SUG­ARS 10G | FI­BRE 0G | PRO­TEIN 0G | SALT 0G

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