This is a receipe I have been trying for sometime now and I decided to share it here on connect. My great foodie friends may like to try it out.
@Shruti_U @Izumi @Austinelewex @OlgaKlimchik @And12-X2 aand the rest of the foodies on connect. Here is a special invitation to try this out. Its fairly simple and straight to the point. The ingredients are at everyone’s reach too. Thanks in advance for trying.
Caribbean Marmalade ingredients
4 Medium sized oranges
1Medium sized grapefruit
1/2 pineapple (Medium sized)
Nut meg 1/2 a teaspoon.
5 Lime or 1 Lemon
Sugar
Preparation
Cut the oranges and grapefruit in slices, with the peel still on. As seen in the pictures below. As for the pineapple,the peel should be taken off it. You may not need it in the process,So it can be dispose of.
Reserve seeds if possible please. Layer the fruit slices in a saucepan, almost cover with water. Boil for 20 minutes. Leave
overnight.
Next day…remove skin and pith and get ready to blend in a mixer. N.B after the fruits are taken put,keep the water/juice to be addee in later.
Blend the fruit and juice.
Add juice of 5-6 limes or 1 Lemon.(reserve the seeds of the grapefruit orange and even Lemon/Lime)
1/2 teaspoon nutmeg.
Add peel shreds.
Put seeds in net bag,to be suspended in the pot as it boils as indicated in the picture
Add sugar. 1.5 measures of sugar to one measure of fruit/juice.
Boil for 1 hour. Bottle.
Its usually sucessible to boiling over so watch the pot and stir as it boils. Reduce the heat as the time goes on as well. Watch for thickness of the marmalade even if the time goes a little bit over an hour.
Note that before bottling it,the jars should be heated slightly in hot water and it should be bottled while it’s hot.
End product. Enjoy your marmalade!!!
You may also like my recent posts in the
When I was there I had a local dish called
Kenkey fried fish and fresh pepper sauce.
Please check them out they may interest you.
Thanks
. Thank you for your nice comments. While 
