VEG BOX STARS

CITRUS

If you have citrus fruits threatening to go soft in your fruit bowl, use them up in a zingy marmalade – as well as spreading it on your toast, a jar of it makes a lovely gift

recipe LIBERTY MENDEZ photograph HANNAH TAYLOR-EDDINGTON

Citrus marmalade

MAKES 6 x 455ml jars PREP 25 mins plus cooling COOK 3 ½ hrs EASY V

1kg unwaxed citrus fruit (we used a mixture of grapefruit, lemons and limes) 2.25kg granulated sugar

1 Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruit and remove the top part that was attached to the stalk. 2 Put the whole citrus fruits in a large saucepan with 2 1/2 litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife. 3 Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don’t have enough, top up with water. 4 Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process. 5 Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for about 45-50 mins – it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn’t, continue to boil and check again after 5-10 mins. 6 Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Will keep for up to a year.

GOOD TO KNOW vegan • low fat • gluten free PER TBSP 46 kcals • fat none • saturates none • carbs 12g • sugars 11g • fibre 0.4g • protein none • salt none

USE UP YOUR MARMALADE

TOASTIE

Try it in a hot cheese toastie combined with molten mature cheddar. This is ideal when you want to use up leftover marmalade and any bread that’s going slightly stale.

FULL ENGLISH

The next time you have a full English breakfast, try adding a slather of marmalade to your toast to serve alongside it. Marmalade perfectly complements salty bacon and tangy beans.

SHAKE IT UP

If you don’t have any sugar syrup to hand when making a mocktail, try adding a spoonful of marmalade. It adds a complex sweetness along with bitter notes – just the thing for an old fashioned.