MARMALADE time ...................

Well despite the ME made some maramalade - two batcehs no less and how you may well ask ............. seeing as can't lift anything and standing any length time impossible ............... so here is MY recipe and method for those that have M.E/CFIDS - or have NO TIME! And for thsoe with M.E. OK you need a a bit of help!
Now I used to make loads of jam. chutneys and maramlades before the ME struck me down .......and I hate shop bought rubbish which goes mouldy and has no taste and has goodness knows what in it!!
MY jams/chutneys/marmalades only ahve fruit/sugar/spices/vinegar in - ALL NATURAL!!

RECIPE for any marmalade!
Its soooooooooooooper simple
Soooooooooooooper easy - anyone can do it
Fail safe
This is based on a recipe dating from 1800's and I don't believe in reinventing the wheel when there is a perfectly good one around - just perfecting it. This has just been updated for a modern kitchen and for lazy/ill chef/cook jam maker - Like I am now.
Principle is generous with fruit weights and mean with water and sugar!!

Get some Oranges, Seville are the best (but only in season a short time) and/or lemons or grapefruit or mandarins or satsumas
WASH them

Weigh them
I had 2.5lbs - make a note of weight you have - you will need it later .............
I make sure there is one lemon in pot if using oranges, or grapefruit (this adds citric acid and prevents crystallisation)

Now just slice them up (thick or thin - whatever) I like mine chunky so thick slices are fine - just put all pips to one side
Throw slices into large saucepan
(You can delegate the slicing bit)
Put pips into a large mesh bag - I use a tea ball
Throw in pot

Add 2 pints water for every whole pound fruit used - just use a little less water than fruit
So if you want to be picky its about three-quarters/seven eighths pints to a pound of fruit
Add to sliced fruit - cover and leave 24hrs

WILT - GO SIT AND REST - FLOP ON SOFA - I DID!!



DAY 2 - just boil it up - boil for 5 mins - turn off
You can delegate this as well........................
WILT - GO SIT AND REST - FLOP ON SOFA - I DID!!

DAY 3 - just boil it up - boil for 5 mins - turn off
You can delegate this again ...........
WILT - GO SIT AND REST - FLOP ON SOFA - I DID!!

Repeat every day till liquid reduced by half and peel cooked

MARMALADE DAY
Make sure pal/helper/partner around to help!!
Put jars into dishwasher and wash - I re-use the ones with button lids
You can delegate this simple task - ditto all below
YOU just supervise from comfort of chair!

Heat up fruit/peel in saucepan and bring to boil again - remove tea strainer with pips
Weigh out sugar - almost double weight of fruit used - same principle as the water
For our American friends who use cups - one cup boiled fruit and water to one cup sugar
Warm if wish before adding to pot - speeds things up abit

Add sugar and boil till set point reached
But is you are tooo tired to wait for it to reach set point - just turn it off and reboil the next day

Marmalade will form skin on plate or sheet off spoon - this is the only thing you need to do!!
I have never used a thermometer!

When set point reached ...................
OPTIONAL
For Dundee whisky marmalade add a glugg or 2 of whisky
(Beware it will bubble up)
This also clears all the scum away - so does 2 jobs
a - flavour
b - no scum skimming to do = one less task

Pour into warmed jars and screw on lids

As it cools the buttons will pop down - giving a good seal

WILT REST RELAX SLEEEEEEEEEEEEEEEP  And expect tea/coffee cake as reward or scones/toast and new marmalade to test!
I HAVE BEEN KNOWN TO TAKE 2 WEEKS TO MAKE A BATCH OF MARAMALADE - it may not be as economic in power (all the reheating) but this method certainly helps to prevent major wilts and collapses and get home-made marmalade!
Its a sort of Pot au Feu method of jam making  -lol!!

DAY AFTER
Label jars - and put away in dark cool cupboard
Leave for at least 6 months to mature and then enjoy!
This will keep for years

REPEAT THE PROCESS WHEN MORE MARMALADE REQUIRED!

TIP: If you discover that your marmalade is a bit runny - ie not a firm set - just chuck it back in pot reboil and that should be enough - repot and label.
TIP: If you want a really dark marmalade like Dundee add a couple tablespoonfulls of dark treacle/molasses.
TIP: Just boil it up everyday when dinner is on the go ................. the marmalade ends up being a by-product of other cooking in the kitchen. I just get someone to move it onto the already heated burner to get it reheated.

Have pleanty of jars as you get a really good yield per pound of fruit with marmalade!!
ENJOY
NOW I AM OFF TO LIE DOWN - again .............................

Hope this helps fellow sufferers and those just tooooooooooo busy to set aside a day for jam making