1.4kg orange or grapefruit
1.5 litres water (6 cups)
300ml liquid glycerine
Scrub fruit and dry.
Remove the peel only with a very sharp knife and cut into very fine shreds, or use a zester. Place in a bowl with 1 cup of the water. Allow to stand 24 hours.
Squeeze juice from fruit, strain and add to peel. Roughly chop pith and pulp and place in another bowl with pips (if any) and remaining water. Allow to stand 24 hours.
Strain pith and pulp through a square of muslin, then tie pith and pulp loosely in muslin, forming a bag.
Place strained liquid together with juice and peel in a preserving pan along with muslin bag.
Cook gently, uncovered, for 1 – 1.5 hours or until peel is soft.
Remove muslin bag and squeeze gently to remove excess liquid - or allow to drip for 10-15 minutes; this will give a clearer marmalade
Discard muslin bag.
Sprinkle in Jamsetta, stirring until dissolved. Bring to the boil and boil 1 minute, stirring constantly.
Add glycerine and boil vigorously 5-7 minutes, stirring occasionally. Test for set.
Allow to stand for 10 minutes.
Pour into warm, dry bottles.
Place rubber ring on jar, lid and clip.
Process in your Fowlers Vacola Preserver, according to preserver type.
Remove from preserver with bottle tongs to a wire cake rack to cool for 12 hours.
* Due to the lack of sugar in this recipe it may not set as firmly as jam made with sugar.
It should be refrigerated after opening.