Classic Malta Marmalade | How to make Classic Malta Marmalade

By Namita Tiwari  |  19th Mar 2016  |  
5.0 from 1 review Rate It!
  • Classic Malta Marmalade, How to make Classic Malta Marmalade
Classic Malta Marmaladeby Namita Tiwari
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

37

1





About Classic Malta Marmalade Recipe

Orangy, chunky and delicious marmalade made with juicy maltas from the hills which is great on buttered toasts. You may also dress up a simple cake with marmalade, use it in bread rolls and even add it to your ice cream.

Classic Malta Marmalade, a deliciously finger licking recipe to treat your family and friends. This recipe of Classic Malta Marmalade by Namita Tiwari will definitely help you in its preparation. The Classic Malta Marmalade can be prepared within 30 minutes. The time taken for cooking Classic Malta Marmalade is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Classic Malta Marmalade step by step. The detailed explanation makes Classic Malta Marmalade so simple and easy that even beginners can try it out. The recipe for Classic Malta Marmalade can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Classic Malta Marmalade from BetterButter.

Classic Malta Marmalade

Ingredients to make Classic Malta Marmalade

  • 8 Maltas (oranges or any citrus)
  • 2 lemons
  • 4 cups water
  • Sugar

How to make Classic Malta Marmalade

  1. Wash and wipe the fruits. Slice all the fruits into half. Juice the Maltas and lemons. Separate the flesh and seeds. Collect all the seeds.
  2. With a sharp knife, scrape out the white membranes and keep them aside. Scrape out as much pith as you can from the juiced fruit. Discard the pith.
  3. Cut the peels (Malta and Lemon) into fine shreds with scissors. Collect all the seeds and membranes and tie them in a muslin cloth.
  4. In a large steel wok/container, take juice, flesh, peels and water. Place muslin bag in the side. Bring the mixture to a boil. Cook till the shreds become tender. Keep pressing the muslin bag from time to time.
  5. Seeds and membranes are rich in pectin. Whitish gel from muslin bag is pectin. It will help the marmalade set well.
  6. Turn off the heat. Discard the muslin bag. Cool the mixture and refrigerate overnight.
  7. The next morning, measure the mixture. For every one cup, add 3/4 cup sugar and boil.
  8. Keep boiling till it becomes thick. To test for doneness, drop a spoonful on the frozen plate. Push with a finger. If it has slight a film and collects, then it is done. If it spreads out thin, it needs to be cooked more.
  9. Repeat the frozen plate test.
  10. To sterilize the bottles, place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven.
  11. Ladle the Marmalade into warm sterilized jars, leaving 1/2 inch space.

My Tip:

Add more peels. It makes the marmalade chunky and chewy. You will also need- A hand juicer, a sharp knife, kitchen scissors, muslin cloth, a plate kept in freezer and jars.

Reviews for Classic Malta Marmalade (1)

Tikuli Dograa year ago

Stunningly gorgeous both in taste and texture. Thanks Namita for this treat.
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