Having given you a recipe for bread in my last post, it occurred to me that perhaps you might like something to go with it.
And lo! - I have the answer. Following on in the spirit of an easy-peasy oatmeal loaf recipe, I bring you a recipe for what is most probably the easiest recipe marmalade you're ever likely to come across. There is NO COOKING involved, and it takes NO TIME at all. Better than that, though, it's also absolutely delicious - bursting with citrussy zest and fragrance. A real winter cheerer, and one that has gone down an absolute storm here and with friends and family, for whom I made a batch for Christmas. Even those who aren't usually mad keen on marmalade (I include myself here - I'm not fond of the bitter aftertaste that many marmalades leave) love this version.
One small confession. It's not actually 'my' recipe. Sorry to disappoint. Nope, it's by Darina Allen, she of the esteemed Ballymaloe cookery school in Cork, and author of the excellent Ballymaloe Cookery Course, from which this recipe comes.
I can't add to the recipe in any way - it's perfect as it is - and so I present it here in its entirety:
Makes 8 x 350ml (12fl oz) jars
If you use organic fruit for this recipe, you will really notice the difference.*
5 oranges#, roughly chopped and discarding as many pips as possible
1 lemon, roughly chopped
1 grapefruit, roughly chopped
sugar, the combined weight of the above fruit, minus 110g
Put all the ingredients into a liquidiser and whizz together.** Then transfer to a sterilised jar and cover. This fresh-tasting marmalade will keep in the fridge for approximately 3 weeks.***
(aforkful notes: #or 3, if they're large oranges; *I made it with organic fruit, and can vouch for deliciousness. Haven't tried with non-organic; **How much you whizz it is obviously down to you and the texture you prefer. I like mine chunkyish; ***We've just opened our last jar, 4 weeks minus 2 days after it was made. Seems absolutely fine.)
And THAT. IS. IT.
Really. As simple as...
(For my next post, I promise I'll try to up the skill level. I'll attempt a full Cordon Bleu recipe, complete with four 2.5 turns, two backflips, and at a level of 9.75 degree difficulty. Perhaps.)