If you like your marmalade a little tart and don’t mind it a bit cloudy, you’ll be on cloud nine with this recipe. It uses less sugar than you may expect because Buderim Naked Ginger already contains sugar (but is not crystallised).
600g citrus fruits*
150g Buderim Naked Ginger
125g water
350g sugar
Wash fruit, cut into pieces and remove pips. Peel away some of the rind if you like, depending on how much you want in your marmalade. If fruits are very pithy, discard some. If fairly thin skinned, don’t bother.
Place fruit and peel into TM bowl. Weigh in the ginger and chop 6 sec/speed 6. Scrape down sides, fishing out any pips you missed while preparing the fruit! Chop a further 6 sec/speed 6 and repeat if necessary to reach your preferred chunkiness.
Add water. Cook for 20 min/105°C/REVERSE soft speed. Add sugar and cook for 20 min/105°C/REVERSE speed 1 with simmering basket instead of MC on lid. Pour into sterilised jars, seal firmly and turn upside down until cooled.
* In the latest batch, 600g consisted of one large orange, four small mandarins and one lemon. I’ve used different varieties and combinations of citrus fruits including grapefruit and limes. Always include at least one lemon as it helps the marmalade set.
old chris new tricks 