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How to prepare different types of marmalade
Lemon marmalade
Ingredients:
1 kg lemon, 2 kg sugar, 2 liter water
Method
Wash the lemon and cook them on low flame till they become soft.
Chop them into thin round slices.
Add the left out juice of lemon and water in utensil and put them on the flame to bring a boil. When it reduces to half, add sugar. Stir continuously so that the sugar gets easily dissolved.
Pour this solution on plate and press your palm on it for a minute.
Later pour it into bottle. It’s ready to serve.
Orange marmalade
Ingredients:
30 ripe oranges, 3 liter water, sugar as required, some salt
Method:
Peel off the oranges and de-seed them.
Chop the peel as well as the orange slices in small pieces.
Pour the oranges piece in pan containing water and boil them on a low flame.
When the above solution gets cooled down, sieve the orange juice through a thin cloth.
Boil the sieved juice in a pan on low flame. Bring 2-3 boils. Add the sugar syrup to it and stir well.
Add salt and again cook. Add the chopped peels of oranges in the sugar syrup and mix well. Stir with a spoon.
When the mixture gets thick in consistency, then cool it down and pour into a clean container. It’s ready to serve.
Mausami and karonde marmalade
Ingredients
1 kg mausami, 500 gm karonde, some yellow color, citric acid, sugar, water
Method
Wash the fruit and peel off. Add to water with yellow color and bring it to a boil on low flame.
Add sugar and chopped round slices of peels to water and bring it to boil. Boil 3-4 times after changing the water.
Fill this into a potli and place this potli in fruit solution. When it begins to become thick, pour the potli on it.
Take it off from flame and add citric acid. Fill in bottles. It’s ready to eat.
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