You won’t ever want to be more than an arm’s length away from this citrus-laced marmalade with hints of juniper. Use it as a spread on your breads or filling in your baked goods.
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 50 minutes |
| Serves | 2 x 500g jars |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPeel and halve the citrus fruits and squeeze the juice into a medium bowl. Crush the juniper berries.
Remove the pith and seeds. Place in a muslin cloth along with the crushed berries and tie with kitchen string and place in the juice. Slice the peels into strips and add to the juice. Transfer the juice, peel, muslin cloth and water into a medium pot. Place the pot over a high heat and bring to a boil for 10 minutes then reduce to a simmer. Simmer for approx. 30 minutes or until the peels soften. Remove the muslin cloth and stir in the sugar until it dissolves. Bring to a boil and cook for another 5-10 minutes or until 220°C.
When the marmalade has set, remove from the heat and allow it to sit for 15 minutes. (This helps it to firm up and ensure an even distribution of peel throughout.)
Transfer the marmalade to sterilised jars. Store in the refrigerator for up to 1 month.
