Well I heard a tip a while ago about saving squeezed lemons and freezing them to use for making marmalade when you have enough.
Well I’ve been saving my citrus and yesterday I made some lemon and orange mamalade with my saved squeezed out citrus and it’s really yummy! I adapted a recipe I had and it worked out fine, just took a while longer to come to setting point.
1.5kg/3lb of citrus
3 litres/5 pints of water
for 9 or 10 1lb jars ( wash 2 or 3 extra just in case)
Put chopped your or sliced friut into preserving pan with the water ( pips removed) and bring to the boil, then simmer for 2 hrs. Turn down the heat then gradually add the sugar and stir until melted. Turn the heat back up to the boil and continue boiling until setting point is reached.
Meanwhile I sterilised the jars by washing the jars in hot soapy water and rinsed them in hot water place on a baking sheet in the oven on 100c ready for potting.
Setting point is reached when a teaspoon oj your mamalade on a cold saucer crinkles when you push your finger across it or obviously if you have a jam themometer you can use that.
Take your pan off the heat and then pot in your warm jars and put on the lids straight away, you can use a cloth to hold the jars as then will be very hot by this stage.
I used our John Bull printing set to make the labels just cause it’s fun.