Spring has sprung - right on cue the buds are starting to burst out of hibernation, thank goodness after all the construction in the back yard through winter it is crying out for a little greenery. Our garden is undergoing a makeover of sorts since the pool disrupted its contentment. So the trees and plants that are left will have to carry it through until some new plantings are established.
The wisteria that has for about 17 years done its own thing along the back verandah was given the haircut of its life in winter. The thick old wooden trunks that had wrapped itself around the posts were chopped out leaving only two vines per plant to be systemactically wound around new wire up and along the verandah. This weekend the bare vines opened bright green and it is going to be pretty come summer.
1. Scrub the fruit under warm running water to remove any wax.
Remove the rind in long strips avoiding the bitter pith
Cut strips in 2in lengths and slice thinly
Remove pith from fruit and chop the flesh
Place all in fruit and rind in a non-metallic bowl add 10 cups of water and leave in the fridge overnight.
2. Put 2 saucers in the freezer. Place fruit and water in a large pot, bring to the boil, reduce heat, simmer for 45 mins.
3. Add sugar, stir over low heat without boiling for 5 mins or until sugar has dissolved. Return to the boil and stirring often for 40-50 mins, checking frequently in the last 20mins. Remove any scum. When the marmalade falls from a tilted wooden spoon in thick sheets without dripping start testing for setting point.
4. Remove from heat, place a little of marmalade onto one of the cold plates and place in freezer for 30 seconds. A skin will form and wrinkle when pushed with finger.
Spoon immediately into clean, warm jars and seal.
Store in cool dark place for 6-12 months.
Refrigerate after opening for up to 6 weeks.