30 minute marmalade. Slow food fast!

Before I stand by the statement Slow Food Fast, can marmalade be classified as a food? Well read on -

‘Pectin, a natural gelling agent used to help marmalade and jam set, relieves constipation and sore throats, according to a study by the institute of Food Research. it’s also been found to inhibit tumour growth. Meanwhile, antioxidants in the citrus peel help lower levels of LDL cholesterol. Marmalade also contains natural sugars, which are more beneficial than those found in most other preserves and jams. And with 20 times more antioxidants in 1g of marmalade than in your ordinary glass of orange juice, it could be a better choice. ‘Despite the recent trend to opt for honey  -  due to the well-publicised health benefits of the Manuka variety  -  marmalade is arguably healthier as it contains vitamins and antioxidants from the fruit,’ says Rebecca Foster of the British nutrition Foundation. Mail Online May 2010

So you have it from the highest authority , so yes of course, marmalade can be classified as a food, just take care because of the high sugar content.

Traditionally marmalade can take hours to make, however it is possible with the help of a food processor to cut the time to 30 minutes. This recipe is adapted from several found on the website – impossible to find out the innovative cook who thought to use the food processor in the first place.

 

Top and tail fruit

 

Wash fruit 2 oranges, 2 lemons and 2 limes.

 

Cut up fruit

 

Blitz fruit to a pulp in a food processor

 

Place fruit and 400grms white sugar and 400 grms demerara sugar into a heavy based pan

 

Stir together, bring to boil and simmer rapidly for 15 minutes. Stir now and then to prevent the base from burning.

 

Pour into sterilized jars preferably, alternatively place in any container, cover, when cold and store in the fridge for up to 6 months.

 

Delicious Makes approx. 2 x 220grm jars

 

 

All white sugar gives a brighter colour marmalade and a sharper taste. 1/2 white sugar and 1/2 demerara sugar, gives a richer colour and deeper flavour.

 

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About the Author

Sian

Sian Breslin is a qualified home economist, Mum of 3 boys and teacher for over 25 years. She is founder of Sian's Plan and believes that healthy eating can be made convenient with a little organisation.
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  • Delyth Walsh

    Amazing!! Hope you enjoyed the walk!!!

  • http://www.siansplan.com Sian

    Hi,

    Great walk, cold but dry. Glad you liked the post. If you’ve got a few oranges or lemons about try out the marmalade, its so easy and tastes delicious. If you haven’t got limes substitute with one extra orange or lemon.

  • eileen smith

    hi as a regular marmalade & jam maker myself,I have used the above method on occasions & I enjoy the speed of making it. Having said that I love to have chunky peel in the marmalade. Thank you very much. Eileen

    • http://www.siansplan.com Sian Breslin

      Hi Eileen
      Thankyou for your comment. Delighted you like the speed of the recipe. After loads of trials and testing found the 3 fruits gave the best full on flavour.
      Just made a batch today for my guests at the guesthouse.

  • Vincent

    Love the comparison between all white and half and half!

    • http://www.siansplan.com Sian Breslin

      Hi Vincent

      Thanks for your comment. Its amazing the difference to the colour and indeed the tase that on eingredient cam make. Brown sugar makes a more mellow taste, the white sugar gives a sharper citrus flavour.