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Ingredients
- 2 kg tangelos
- 1 x lemon
- 1 x lime
- 5 x thick slices fresh ginger, (about 50g) (5 to 6)
- 2 lt water
- 1Â 1/2 kg sugar
Directions
- Wash the fruit well and cut each tangelo into 4 wedges (don't peel). Cut each wedge crosswise into 3mm. slices and transfer to a large bowl, discarding any pips. Repeat with the lemon and lime.
- Add in the 2 litres water to the fruit and cover with plastic wrap. Allow the mix to stand at room temperature for 12 hrs.
- Transfer the fruit to a large saucepan and add in the ginger pcs then bring to the boil and simmer for 1 hour. Add in the sugar and stir gently till the sugar dissolves then continue to simmer for a further 1 - 1 1/2 hrs or possibly till the mix is thick and syrupy.
- To test if the marmalade is ready, drop a tsp. full into a glass of cool water and leave for 5 min. Carefully pour out the water and test the consistency of the remaining marmalade. If the mix is ready, the marmalade in the glass will have an almost jelly like consistency. If not, continue simmering for a further 30 min then test again.
- Meanwhile, wash 8-10 glass jars and sterilize them by placing them upside down in an oven heated to 180c. for 15 min.
- Divide the warm marmalade between the warm jars then seal and cold.
- Chill for up to 4 months.
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