3 Fruit Marmalade
Added to 1 cookbook
This recipe has been viewed 3189 times
This is a lovely marmalade adapted from an old irish cookbook. It makes a nice gift to give to friends because of it's delicious taste and pretty color.
- Wash, dry and cut each fruit into quarters and peel skin away from pulp.
- Cut the pulp into chunks and place in a bowl and keep aside. Scrape or cut away the white pith on the fruit skin and slice the skins finely into shreds about 1/4 to 1/2 inch long. Place skins in separate bowl.
- Measure the pulp using measuring cups into a large bowl and for every cup of pulp, add 3 cups of water.
- Using the same cup, measure out the shredded fruit skin into a large saucepan, add 3 cups water for 1 cup skin, cover nad keep aside overnight.
- Next day, place both the pans on the stove and bring to boil and simmer for about an hour.
- Strain the cooked fruit pulp in a large strainer, pushing and scraping to get most of the fruit, but making sure there are no seeds.
- Add the cooked shredded skins and their liquid to the strained mixture, and measure it all out once again with the same cup.
- ADd 1 cup of sugar to each cup of fruit mixture, mix well and bring to boil.
- Continue boiling rapidly until some of the mixture jells when poured onto a cool plate.
- Skim the mixture and jar up into sterilized jars - boiling for 5 minutes in canning pan to insure seal.
- Store in refrigerator to keep cold.
This recipe was contributed by Jeeraluv on 23 Feb 2012I live in US and love to cook all kinds of food from different countries. I love to travel, read an...
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.