- 1 medium tangelo
- 1 medium lemon
- 1 cup white sugar
Peel thin strips of zest from the tangelo, cut into thin strips and place in a wide brimmed microwave safe bowl (1.5 litre).
Remove seeds and white pith from lemon and tangelo segments, making sure to remove all the white membranes and pith, do this over the bowl to catch all the juice.
Chop the pulp finely and add to the bowl. Depending on the size of your fruit this should be the equivalent of 1 cup.
Add sugar and stir. Place bowl on a plate to make it easier to handle when hot.
Microwave on high for 10-12 minutes, uncovered, stirring every few minutes.
To test whether marmalade has reached setting point, smear a little bit onto a cold plate and let it cool to test the consistency. If it’s not thick enough, microwave for a further 2-3 minutes until it reaches the desired consistency.
Cool until just warm and pour into a sterilised 250ml jar. Cover the marmalade with a small circle of baking paper and stand until cold. Once cold, seal the jar and store in a cool place.
- You can use any combination of citrus, tangelo’s, grapefruit, orange, lemon, mandarin just make sure that you have one cup of pulp and juice to one cup of sugar.
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