Other citrus fruit of the tangerine ‘family’, such as mandarins and clementines, may be used for this delicious marmalade.

2 lb (1 kg) tangerines

1 grapefruit

1 lemon

5 pints (2.751) water

2 teaspoons tartaric acid

3 lb (1.75 kg) sugar

Peel the tangerines and shred the peel finely. Put the peel into a pan with 1 pint (600 ml) water and simmer for 30 minutes. Peel the grapefruit and lemon, and mince or liquidize the peel. Cut up the tangerine, grapefruit and lemon flesh and put into a second pan with the minced peel, remaining water and acid. Simmer for P2 hours.

Strain the tangerine peel, and add the liquid to the other pan of fruit pulp. Bring to the boil and strain through a jelly bag. Return the juice to a clean pan and stir in the sugar over low heat until dissolved. Add the tangerine peel and boil quickly for about 15 minutes to setting point. Remove from heat, cool for 5 minutes and stir well before putting into hot jars and covering.

Makes about 7 lb (3.25 kg).

12 limes

3 pints (1.751) water

3 lb (1.5 kg) sugar

Cut each lime into 8 pieces and remove the pips. Tie the pips into a piece of muslin, and suspend the bag in a preserving pan. Chop the lime pieces very finely in a liquidizer or food processor. Then put the lime into the pan with the water, and simmer for P2 hours until the peel is very soft. Remove the bag of pips, squeezing out any liquid held inside, and discard.

Stir in the sugar over low heat until dissolved. Bring to the boil, and boil rapidly for about 20 minutes to setting point. Remove from the heat, leave aside to cool for about 10 minutes, stir well to distribute the peel, and pour into hot jars, then cover.

Makes about 6 lb (2.75 kg).



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