Everyday Food
Ingredients
Method
1.Wash the fruit well, halve and slice thinly.
2.Place fruit in a 3-4-litre casserole dish with water. Cover with plastic wrap and soak for at least 30 minutes, or overnight.
3.Cook fruit, covered, on high (100% on microwave) power for 15 minutes, stirring halfway through cooking, until the peel is very tender.
4.Blend in the sugar. Cook, uncovered on high (100% on microwave), for a further 20 minutes or until marmalade sets when tested. Do not stir. To test, spoon 1 teaspoon onto a cold plate. If it wrinkles when pushed with a fingertip, it is set. If it is taking too long, add jam setter following packet instructions.
5.Pour marmalade into hot sterilised jars. Seal immediately. Store for up to 1 month in the fridge or up to 1 year in the freezer.
To sterilise jars, microwave clean, rinsed jars on high (100%) power for 3 minutes.
Note
