INGREDIENTS

INSTRUCTIONS

Wash the fruit well and cut each tangelo into 4 wedges (do not peel). Cut
each wedge crosswise into 3mm. slices and transfer to a large bowl,
discarding any pips. Repeat with the lemon and lime.
Add the 2 litres water to the fruit and cover with plastic wrap. Allow the
mixture to stand at room temperature for 12 hours.
Transfer the fruit to a large saucepan and add the ginger pieces then bring
to the boil and simmer for 1 hour. Add the sugar and stir gently until the
sugar dissolves then continue to simmer for a further 1 - 1 1/2 hours or
until the mixture is thick and syrupy.
To test if the marmalade is ready, drop a teaspoon full into a glass of
cold water and leave for 5 minutes. Carefully pour out the water and test
the consistency of the remaining marmalade. If the mixture is ready, the
marmalade in the glass will have an almost jelly like consistency. If not,
continue simmering for a further 30 minutes 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 minutes.
Divide the hot marmalade between the hot jars then seal and cool.
Refrigerate for up to 4 months.
Converted by MC_Buster.
Per serving: 6860 Calories (kcal); 4g Total Fat; (0% calories from fat);
22g Protein; 1765g Carbohydrate; 0mg Cholesterol; 94mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 14 1/2 Fruit; 0
Fat; 100 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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