Using jam sugar (which has added pectin) helps get the right set without overcooking the fruit.
Tropical Fruit Salad Marmalade
- 1 pineapple, peeled and cut into 1cm cubes
- 4 pink grapefruits, halved
- 4 thin-skinned oranges, halved
- 8 clementines, halved
- 3 kiwi fruit, peeled and sliced
- 1 ripe mango, peeled, stoned and cubed
- 1 banana, slightly unripe, peeled and sliced
- 1.8kg jam sugar
- 80g large sultanas
- 1 tsp finely chopped fresh root ginger
- 80ml dark rum
- Simmer the pineapple in a pan of cold water on a very low heat for 2 hours, until the flesh has softened, then drain. Squeeze the citrus fruit and add the juice to the drained pineapple in a bowl. Scoop out the pips and pulp and place in a nouet (a small muslin bag or clean stocking). Tie with string and suspend in the fruit mixture.
- Discard the skins, reserving 4 clementine, 1 grapefruit and 2 orange rinds. Scrape the pith off and chop the peel into 2mm pieces. Add to the mixture with the rest of the fruit. Weigh; add 600g sugar for each kilo. Cover; leave in a cool place for 24 hours, stirring halfway through.
- Marinate the sultanas with the ginger, rum and 50g jam sugar in a covered bowl overnight.
- Sterilise and warm 4 jars in an oven preheated to 140°C/gas 1. Bring the fruit to the boil and cook for 1–11/2 hours on a medium heat, stirring until set – to check, place a drop on a chilled saucer; it should form a skin that’s visible when gently pushed. Remove from the heat; discard the nouet; stir in the sultanas. Pot immediately, tighten the lids and upturn each jar until cool.
- Preparation time: 3 hours, plus 24 hours marinating and maceration
- Cooking time: 60 minutes to 90 minutes
- Total time: 4 hours to 4 ½ hours, plus 24 hours marinating and maceration
Makes: 4 x 454g (1lb) jars
Typical values per serving:
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This recipe was first published in Tue Jul 01 01:00:00 BST 2008.