Turkish Marmalade

this recipe was given to me in turkey by a Turkish Ambassador’s wife.

You needs. Orange, Lemons, Grapefruit, I also use tangerines, and a lime (this latter makes it thick, I hate preserves which fall off the knife when I am trying to spread them haha)
You cut up the fruit (recommend you do it on a large plate so as not to lose any of the juice) Just slice the fruit whole, and then into small pieces, leave the skins on. Place in a large pan and cover with water, bring to the boil and then simmer. Do not add sugar at this juncture. Simmer until the skins are soft. Then you add sugar, usually a pound of sugar to 2 pounds of fruit, but this varies, again, use your judgement, by the taste. Bring to the boil, stirring all the time, and then simmer. It will get thicker and when you place a small amount on a saucer, it should set pretty quickly. The peel by this time is almost crystallized and just like chewing a very soft jelly.
When it is set your your liking, Get your clean jars, and half fill with hot water, pour the water away after swilling around, (this stops the jars from cracking) fill up your jars whilst the marmalade is still fairly hot, it is easier to handle this way, cover with a clingfilm top and screw down the lid tightly, Don’t forget to put labels on your jars so you know what it is, and date it too. This is only for your benefit, it doesn’t go off. Mind you once it is open keep it in the fridge, remember it has no preservatives or additives in it to make it keep, if it gets a slight mould, just scrape that off, and it will be fine, it will not harm you in any way, penicillin is good for you. haha.
Enjoy. hugsxxx

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