2 homemade marmalade recipes

Patience and careful attention to stirring are the two qualities needed to make marmalade. Unlike clear jelly, or thicker jam with pureed or chunks of fruit, marmalade is a thick syrup with bits of fruit cooked until they are almost translucent.

Makes about two litres (eight half-pint jars)

• 1 kg (2 lb) or about 4-6 Seville oranges
• 1 L (4 c) water
• Juice of 3 lemons
• 2 L (8 c) sugar
• 50 ml (1/4 c) Scotch whisky

1. Wash the oranges and, using a sharp knife, cut them crosswise into thin slices, catching any juice and reserving the seeds. In a large bowl, combine the oranges with their juice and add the water. Tie the reserved seeds up in a bag of cheesecloth and add it to the bowl. Cover the bowl and let the orange mixture stand in a cool place for 18 hours.

2. In a heavy, nonreactive saucepan, combine the orange mixture and the lemon juice. Over moderately low heat, simmer the mixture, uncovered, until the orange rind is tender, about 20 to 30 minutes.

3. Add the sugar; stir until the sugar has dissolved. Bring the mixture to a boil and cook until the marmalade has reached the jelling point, about 30 to 40 minutes. Using a slotted spoon, skim off and discard any foam that rises to the surface.

4. Remove the saucepan from the heat; add the whisky if desired and stir to distribute the fruit evenly. Spoon the hot marmalade into eight wide-mouthed, warm, sterilized 250-millilitre (1/2-pint) jars, leaving a six millimetre  (1/4-inch) space between the top of the marmalade and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label, and date. Store the jars of marmalade in a cool, dark place; the marmalade will be ready to eat in two weeks. Once a jar has been opened, store the marmalade in the refrigerator.

Makes about two litres (eight half-pint jars)

• 1 large grapefruit
• 1 large orange
• 1 large lemon
• 750 ml (3 c) water
• 3 L (12 c) sugar

1. Wash the grapefruit, orange, and lemon. Using a sharp knife, cut each citrus fruit crosswise into thin slices, then cut each slice into quarters. Remove and tie the seeds up in a bag of cheesecloth.

2. In a heavy, nonreactive saucepan, combine the grapefruit, orange, and lemon pieces, water, and seeds. Bring the mixture to a boil and cook for 10 minutes. Remove the saucepan from the heat, cover, and let stand in a cool place for 12 hours.

3. Over high heat, return the mixture to a boil; reduce the heat to moderate and cook until the rinds are tender, about 40 minutes. Remove the pan from the heat, cover, and let stand in a cool place for 12 hours longer.

4. Over moderate heat, reheat the mixture and add the sugar; stir until the sugar has dissolved. Return the mixture to a boil and cook until the marmalade has reached the jelling point, about 20 to 30 minutes. Using a slotted spoon, skim off and discard any foam that rises to the surface.

5. Remove the saucepan from the heat; stir to distribute the fruit evenly. Spoon the hot marmalade into eight wide-mouthed, warm, sterilized 250-milliltre (1/2-pint) jars, leaving a six millimetre (1/4-inch) space between the top of the marmalade and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label, and date. Store the jars of marmalade in a cool, dark place; the marmalade will be ready to eat in two weeks. Once a jar has been opened, store the marmalade in the refrigerator.

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