Crafts and Life

Cooking time: 1 1/4 to 1 1/2 hours makes 2.25 kg/5 lb marmalade

Sweet oranges are better in this preserve, as the flavour of Seville (bitter) oranges rather overwhelms the taste of the kiwifruit.

Ingredients

2 large oranges

1 large lemon

900 mL/1 1/2 pints water

900 g/2 lb kiwifruit pulp, see method

1.35 kg/3 lb sugar

Half the oranges and lemon and squeeze out the juice – put this on one side. Take out any pips and put them in a muslin bag. Shred the pulp and peel of the oranges and lemons very finely and soak in the water overnight with the bag of pips. Simmer gently until citrus peel is absolutely tender. Halve the kiwifruit and scoop out the pulp. Weigh this and dice it neatly, then add to the pan, together with any juice that may have flowed on to the chopping board. Add the orange and lemon juice and simmer gently for 5 to 10 minutes, or until kiwifruit is very hot. Add the sugar and stir over low heat until dissolved. Raise the heat and boil rapidly until setting point is reached. Allow the preserved to cool for a time in the pan, then stir to distribute the Peel and pieces of kiwifruit and spoon into hot jars. Seal down.

Taken from The Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten