Perhaps named after the city in Florida, Minneolas are a cross between a grapefruit and a tangerine. This unusual citrus rarely makes it into my kitchen, but this year, a local market was selling a box for £2. How could I resist an opportunity to re-acquaint myself with this tart and juicy fruit, to make a Minneola Marmalade?

Unlike Seville oranges, Minneolas are not pectin rich. To make marmalade with them, it’s best to mix them with other citrus that has plenty of pectin and acid. With my box of Minneolas I first made a Jelly Marmalade based on a tried and tested Tangerine Marmalade recipe. Using about 675g Minneolas I added a grapefruit and a lemon.The shredded Minneola peel was cooked in a muslin bag with the rest of the citrus pulp in water, then the cooked pulp was strained through a jelly bag. Once fully strained the juice, cooked peel and sugar should be placed in a pan and the procedure in paragraphs 5-7 below should be followed.

As with any low pectin, sweet citrus fruit, combining it with Seville oranges usually works to make a flavoursome marmalade. The second marmalade I made with my bargain box used Seville oranges from Ave Maria.

Seville Orange and Minneola Marmalade

450g Seville oranges
225g Minneolas
1 lemon

1.4kg granulated, cane sugar

1.75 litres water.

1. Juice the oranges. Pour the juice, with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.

2. Juice the lemon and add the juice to the pan. Put the orange membranes and remains of the lemon into a food processor or mini-chopper and chop finely. Put the chopped mixture,and any pips into a 36cm x 36cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. Leave the pan for an overnight soak.

3. Bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. Remove the lid from the pan and set aside.The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140°C /275°F/ Gas 1

4. Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Place clean jars in the oven to warm through.

5. Add the sugar to the pan. Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5°C ( 220°F) it will drip then hang on the side of the spoon. Remove the jars from the oven.

6. Leave the marmalade to cool for 8 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.

7. Pour the marmalade, into clean, warm sterilised jars, up to the brim and cover with new twist top lids. Leave the jars upright and undisturbed to cool and set.

Ave Maria

First Preserves Books

February 19th, 2018|Tags: |