Processor/Microwave Citrus Marmalade Recipe
Ingredients:
- 500 gms lemons or any mix of citrus fruit
- 1½ cups water
- 3 cups sugar
Method:
Quarter fruit & discard seeds. Process in food processor or blender until finely chopped. Place in a deep dish with water & cook on high for 10 minutes or until rind is tender. Add sugar & stir to dissolve. Cook on high for 18minutes or until jam jells when tested in a cold saucer. Stir occasionally during cooking. Stand 5 minutes before pouring into sterilised jars. Seal when cold.
(Makes about 3 cups)
(To save time, I double the quantities & make twice as much! You may need to adjust cooking times to suit the fruit mix, the size of your cooking bowl & your microwave. In final the cooking on high, I set my microwave for 10 minutes on high, 3 on med low, 10 on high , 3 on medium low etc. to prevent any boil overs.)
Marmalade Making Help & Advice
This articles will get you started and explain the finer ponts of making your own marmalade:
Making Your Own Marmalade?
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Comments on Processor/Microwave Citrus Marmalade Recipe »
Gillian Pearson @ 7:45 am
I have been making strawberry jam. I have done both microwave and stove top methods and find that my jam does not set each time. I live in Johannesburg and we are 1700metres above sea level which I am sure makes a difference to some recipes (definitely breadmaking – we add more yeast!). I have been using powdered pectin but there are no guidelines as to quantity nor method of adding – I worked on 5ml : 500g strawbs … sprinkling it over the fruit during the boiling process – is this correct? I would appreciate your imput – needless to say none of my results have gone in to the bin – sometimes the 'jam' goes over ice cream or even on sandwiches ..!!!
Best wishes and I enjoy your website – it is very clear and informative – the reader is not bogged down by incidental bits of detail.
Gillian Pearson
Val @ 3:07 pm
I use a 13 g pack of dry pectin to each kg of sugar that I'm going to use and add it when simmering the fruit. Your problem is probably to do with the altitude and getting it to the setting point. I'd suggest that a sugar thermometer would be useful so that you can check more accurately.
Christine Bateman @ 1:09 pm
Just wanted to say this recipe is WONDERFUL – thank you so much Margaret. It's quick and simple and does away with all that messy chopping. I made it with two sweet oranges and two lemons (the labels say "St Clements") and I'm so thrilled with the delicious, fragrant results I keep opening the jar and sniffing!
Next time I'm going to try it with grapefruit, lime, orange and lemon. One each of the first two and two each of the others weigh about a kilo so can be processed then split into two – I've frozen the chopped-up fruit in polybags for later use, when I've collected enough empty jars.
Thanks again – breakfast has never tasted so good.
Chris