Marmelada esperidoïdon - citrus marmalade

There are two methods to make a citrus fruit marmalade: Method 1: Wash the fruit and cut 1/3 or 1/2 of it, dry it and grate it on a grater. Cut the peels of the rest of them into narrow strips and boil them until they are soft and bitter. Change the water 2-3 times to remove their bitterness. Take the insides of all the fruit and chop it. Then put them all in a pot and boil them over low heat until they are soft. Add a little water if needed. Pass the pulp through a strainer to remove the seeds and membranes. Add the strips of peel to the rest of the mixture and measure out equal amounts of sugar and pulp. Boil over high heat until the marmalade thickens. Transfer the marmalade while hot in sterile jars. Close the jars tightly and turn them upside down for 2-3 minutes. Return them to their original position and when cool, store them in a cool, dark place.

Note: The same method can be used to make marmalade with orange only, mandarin or citron or lemon or grapefruit.

Method 2: Wash the fruit and remove the peel. Chop them and put them in a wide pot. Add a little water and boil them over low heat until they are soft. Pass the pulp through a sieve to remove the seeds. Measure out equal amounts of pulp and sugar and boil over high heat until the marmalade thickens. Pour the marmalade warm into sterile jars and cap them tightly. Invert the jars for 2-3 minutes and then return them back to topside up. When cool, store them in a cool, dark place.

Note: Citrus marmalade can also be made with just the juice of various fruits.

(MANRE 2009, 24-25)