| Prep: 15 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 1g | 0g | 99g |
| sugars | fibre | protein | salt |
| 95g | 0g | 0g | 0g |
There’s something truly evocative about the Sapodilla and Orange Marmalade. The very name conjures up images of warm, golden sunlight filtering through my kitchen windows, illuminating the sweet and citrusy delight that is taking form within my pot.
My love for this recipe really stems from its sheer versatility. While my expertise usually rests in hearty mountain fare, Sapodilla and Orange Marmalade reels me back to delicate and crafted sweetness unlike anything else. It’s a combination of sapodilla, a tropical fruit rich in vitamins and minerals like potassium and Vitamin C, combined with the tangy flair of oranges. Equally tantalizing spread on a hot, buttered scone or coupled with a sharp, aged cheddar, this marmalade is a delightful foray into the realm of sweet preserves.
The Love for Nature Influences
Residing in the Rocky Mountains of Colorado, one cannot escape the imposing beauty and the rich biodiversity that flavoured my love for food. Similar to a local delicacy, the Rocky Mountain Chokecherry Jelly, this marmalade resonated with me as it drew parallels to the balance of sweet and tart flavors intrinsic to my beloved landscape. But it’s not just about the outcome, it’s also about the journey. Creating this Sapodilla and Orange Marmalade feels like a hike through an exotic forest. The fragrance of sapodilla, orange, and lemon, mingling together is undeniably intoxicating.
The Healthful Effects
As breathtaking as the scenic views of Colorado are, one cannot negate the importance of maintaining a healthy lifestyle to truly enjoy life’s offerings. The sapodilla fruit serves as the main ingredient of this delightful marmalade. Bursting with antioxidants, vitamins, and minerals, sapodilla has natural anti-inflammatory properties and can help boost immunity, an added perk in these trying times. The citrus elements, orange and lemon, contribute a healthy dose of Vitamin C, an antioxidant critical for skin health and immune functions.
Every spoonful of this marmalade is a reminder of why I fell in love with cooking. The balance of flavors, the nutritional benefits, and the connection to nature make it a truly special staple in my kitchen. Perfect for pairing with a warm homemade bread on a chilly winter morning or as a unique marinade for a roast chicken on an adventurous culinary night, the Sapodilla and Orange Marmalade is without a doubt, a recipe for all seasons and senses.
What You’ll Need
- 2 cups sapodilla pulp
- 4 cups granulated sugar
- 2 cups orange juice
- 1 tablespoon orange zest
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1 packet (1.75 ounces) powdered fruit pectin
Method
Step One
Remove the seeds from sapodillas and scoop out the pulp. You should have approximately 2 cups of sapodilla pulp.
Step Two
In a large heavy-bottomed saucepan, combine the sapodilla pulp, granulated sugar, and orange juice. Mix well until the sugar is dissolved.
Step Three
Stir in the orange zest and lemon juice. Bring the mixture to a simmer over medium heat. Stir continuously to prevent the sugar from sticking to the bottom of the pan.
Step Four
Add the powdered fruit pectin to the saucepan and bring the mixture to a boil. Stir continuously until the mixture thickens to a consistency of marmalade.
Step Five
Reduce the heat and stir in the vanilla extract. Simmer for a further few minutes until all of the ingredients are well combined and the flavors have melded together.
Step Six
Spoon the hot marmalade into sterilized glass jars, leaving a small space at the top to allow for expansion. Secure with sterilized lids and let them cool completely before storing in a cool, dark place.
Step Seven
The marmalade will keep for up to a year stored this way. Always remember to use a clean, dry utensil when serving the marmalade and store in the refrigerator once opened. Enjoy your Sapodilla and Orange Marmalade!
