Traditional Scotland Meal Ideas
Orange and Grapefruit Marmalade Recipe
This is a recipe for a traditional Scottish marmalade. Made with fruits which would almost certainly have been imported it shows the variety of foods that were available to Scotland through the great ports such as Glasgow and Leith.
- 675 g (114 lb) mixed fruit (approx. 2 grapefruit, 2 oranges, 1 lemon)
- 1.4kg (3 lb) granulated sugar, approximately
Wash and dry fruit, cut into quarters, slice thinly and set the pips aside. Weigh the fruit and juices, place in a large bowl with 3 times the quantity of cold water. Tie the pips in muslin, add to the fruit and leave for 24 hours.
Bring the contents of the bowl to the boil and cook over a low heat for about 2 hours. Remove muslim bag, weigh fruit pulp and juice and add the same amount of sugar. Stir until sugar has dissolved, then boil rapidly until set (220 F 110C). Skim marmalade to remove any scum and leave to stand for 1/2 hour. Pour into drywarm jars, cover with waxed paper discs. Seal jars when cool with clear cellophane or greaseproof paper, secured with rubber bands. Store in a cool dry place.
- Servings 5 lbs
- Preparation Time 1 hr
- Cooking Time 2 hrs 15 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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