Recipes

Market Day

Orange and Passionfruit Jelly Marmalade

Makes ± 1,75 litres Ingredients 8 medium oranges 125 ml water 4 medium lemons 3 litres water, extra 1,4 kg (7 x 250 ml) Huletts White Sugar 125 ml passionfruit pulp (approximately 6 passionfruits)

Method

1. Using a zester, remove rind from two of the oranges, cover rind with 125 ml water, cover and stand for 3 hours.
2. Meanwhile, coarsely chop the two zested oranges, remaining oranges and lemons.
3. Combine fruits, including seeds and rind (but excluding the soaking orange rind), in large saucepan with the extra water; bring to a boil.
4. Reduce heat and simmer, covered for about 1 hour or until rind is soft.
5. Strain mixture through a large piece of damp muslin into a large bowl, allow mixture to drip through cloth for several hours or overnight.
6. Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.
7. Measure the strained liquid, discard pulp.
8. Allow 165 g sugar to each cup of liquid. Return liquid with sugar and drained orange rind to clean large saucepan and stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring for about 45 minutes or until marmalade gels when tested.
9. Stir in passionfruit pulp, stand for 5 minutes.
10. Pour hot marmalade into hot sterilised jars, seal while hot.