The day I learnt how easy it is to make Marmalade or any kind of jam I made it a point to always have a jar in the fridge. Now that there's all kinds of citrus in season, you can vary it up. If you don't have any naartjies or clementines available substitute it for another orange.
What You'll Need - Makes 250ml Jar
- 2 Oranges
- 1 Lemon
- 1 Naartjie (Clementines are also fine)
- 2 Cups Sugar
- 2 Cups Water
- 4 Cloves
- 1 Cinnamon Twirl
- 1/2 Thumb sized piece of fresh ginger
Prep - 20 Minutes
- Remove the skin from the citrus using a knife or peeler. Try cutting as close to the skin as possible, avoiding the pith (white part) as much possible. You can just peel the naartjie with your hands
- Take your time and thinly slice the peels. Do not take shortcuts here or you'll be biting into large chunks of peels which isn't pleasant. How thin? As thin as you can get them.
- Peel your ginger and crush it slightly with the back of your knife.
- Prepare the jar you're going to use by sterilizing it with hot water and dish washing liquid.
Let's Get Cooking - 40 Minutes
- In a saucepan with a heavy bottom, place the citrus peels
- Squeeze in the juice of each citrus. Be careful of the seeds but you can add the pulp to the peels too.
- Add sugar, water, cloves and the cinnamon twirl and place onto a stove at medium heat. It should slowly simmer and not boil.
- Allow for half the liquid to reduce and the marmalade has thickened.
- Remove the cloves, cinnamon and ginger out of the pot.
- Allow to cool down before placing into jar.
- Refrigerate overnight before use.