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Calamondin Marmalade
Marmalade from real Scottish oranges, who would believe it? What’s more it tastes lovely, tart and tangy.
Calamondin oranges are small only slightly bigger than a marble. They can be grown quite successfully in a conservatory or green house. The plants or trees although small when purchased become bushy rather than tall and are prolific producers of this small tart fruit. I am sure you will have seen them in garden centres.
To make the marmalade: Collect as much fruit as available. One quite young bush can produce at least a kilogram of fruit (2lbs)
Wash the fruit and place in a pressure cooker or large pot. Add enough water to cover well. Pressure cook for 7 minutes. If you are using a pot add more water and simmer for at least 30mins. This will result in a well cooked pulp. Try to pick out as many pips as you can. Don’t worry if you miss some as they will be quite well cooked. Do not pick them out before boiling as they are full of pectin and this is necessary for setting. If you have a hand blender whiz this around the pot to make the pulp as smooth as possible. It will chop up any remaining pips. If you haven’t a blender, or if you prefer still well and mash. Measure the pulp. It should be quite thick. Do not attempt to water it down; if you do the marmalade will not set.
For each pint of pulp allow 1lb sugar. Return to the pan, stir well and boil until setting point is reached. Setting point is when a small blob is dropped on a plate and it crinkles when pushed with a finger. Be careful it may not need to be boiled for long alternatively it might take 15mins but no longer.
You will not get very much, 4lbs at the most but if you use small jars it will look more abundant.
Try to label attractively and your friends might be impressed. After all they were grown in Scotland. |
Webmaster replies I would have boiled the ingredients for a lot longer, but the test is a good idea. So is the taste.
Contact us if you want to tell us what you think of this recipe. |
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