Name: Classic Malta Marmalade recipe by Namita Tiwari at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: 8 Maltas (oranges or any citrus); 2 lemons; 4 cups water; Sugar

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.

Instructions

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.
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.
Cut the peels (Malta and Lemon) into fine shreds with scissors. Collect all the seeds and membranes and tie them in a muslin cloth.
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.
Seeds and membranes are rich in pectin. Whitish gel from muslin bag is pectin. It will help the marmalade set well.
Turn off the heat. Discard the muslin bag. Cool the mixture and refrigerate overnight.
The next morning, measure the mixture. For every one cup, add 3/4 cup sugar and boil.
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.
Repeat the frozen plate test.
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.
Ladle the Marmalade into warm sterilized jars, leaving 1/2 inch space.

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