Detailed step-by-step description of how to cook the dish "Three-fruit marmalade". Try it by all means
- Use a sharp knife to remove ends from grapefruit, oranges and lemon. Cut in half lengthways, then thinly slice crossways, reserving the seeds. Wrap the seeds in muslin and tie with white unwaxed kitchen string to create a pouch. Place grapefruit, orange and lemon slices, muslin pouch and water in a large glass or ceramic bowl. Cover with plastic wrap and set aside in a cool place for 8 hours or overnight to infuse.
- Remove muslin pouch. Transfer mixture to a large heavy-based saucepan. Bring to the boil over medium-high heat. Boil, stirring occasionally, for 45 minutes or until rind is tender.
- Meanwhile, preheat oven to 120°C. Place sugar in shallow ovenproof dish and place in the oven, stirring once, for 10-15 minutes or until warmed through.
- Reduce heat to medium-low. Add the warm sugar to the grapefruit mixture and cook, stirring, for 10 minutes or until the sugar dissolves. Increase heat to medium-high and gently boil, stirring occasionally and using a metal spoon to remove any scum that rises to the surface, for 50 minutes or until mixture thickens and is at setting point. (To test if mixture is at setting point, place a saucer in the freezer for 5 minutes to chill. Spoon a little marmalade onto the saucer. Return saucer to the freezer for 2 minutes or until marmalade is cold. Touch with your finger to see if it is set and gel-like. If not, continue cooking, testing every 5 minutes.)
- Remove marmalade from heat. Set aside for 5 minutes. Thoroughly wash preserving jars and lids in hot, soapy water and rinse. Drain upside down on a rack. Stir marmalade to evenly distribute fruit. Ladle into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place.
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Mixing Bowl Set
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Cutting Board Set