News Americas, NEW YORK, NY, Fri. Feb. 24, 2017: One of the many joys of living in the Caribbean is the opportunity to make your own jams, jellys and marmalade from the abundant of fresh fruits that are harvested from time to time.
From a child to a young adult growing up in the Caribbean, I was always fascinated with the making of Jams, Jellys, and marmalade from fruits such as guava, jimbalyn, June plums, pineapple, grapefruit and oranges.
My fascination with making them eventually led me to try my hand at making guava jam and and guava jelly, pineapple jam, June plum jam and grapefruit and orange marmalade on several occasions; each time trying to perfect my recipes.
It was always a special pleasure to make them in large batches and bottle and share them with family and friends. Two of my favorites are Guava Jam and citrus marmalade. I love to make them because of their taste. The taste of Guava is complex, yet delicious, and the same is true for citrus marmalade.
I especially love citrus marmalade on buttered whole wheat toast paired with a cup of coffee.
Recently, I had the feeling for the taste of homemade citrus marmalade and so I decided to make some. The following is my recipe.
Homemade Citrus Marmalade
Three med. oranges (finely sliced)
One large lemons (thinly sliced)
Two tangerines (finely Sliced)
1lb white sugar
I gal water
Put all the fruits to soak overnight.
Add sugar and put to boil
Lower the heat and allow to simmer until the fruit skins are tender.
Allow sugar to become a thin to medium thick syrup.
Allow to cool to room temperature.
Bottle in a sterilized bottle and refrigerate.
Serve with toast!
EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/