Recipe Cache: Fruit Marmalade

I need to hurry up and make lots of this before the beautiful summer fruit leaves us again!

1 box of raspberries (list is just enough to last about a week)
1/4 cup of raw cane sugar
A few drops of lime or lemon juice

Place the raspberries on a small casserole and mash them gently, without breaking the fruit too much - just enough for the juice to come out-. Then add the sugar, drops of lime and cook for approximately 10 to 15 minutes.
If you want to save this marmalade for a long time, then weigh your fruit and add the same weight of sugar. Boil your jar for a few minutes and close the top immediately after filling the jar with hot marmalade.
Otherwise, if you're going to consume it during the week, you can use less sugar and there's no need to sterilize your jar.
The same recipe works fantastic with strawberries, blueberries, peaches and other similar fruits.

via Julia and Julieta

No comments:

Post a Comment