Tart orange marmalade can add some excitement to a simple scone or piece of hot toast. A classic with your hot Earl Gray tea.
- 6 citrus fruits (orange, lemons)
- 1 kg sugar
Cut the fruit into quarters or smaller pieces, and place in a food processor (rind and all). Process until minced finely. Remove and transfer to a large cooking pot, along with the kilo of sugar. Bring to a boil, stirring frequently. Boil for about 20 minutes, with a lid handy for spatter. Pour the finished liquid into jelly jars and refrigerate. It should keep for about 6 months without any additional boiling or canning processing.