I love the combination of citrus & honey, and my English roots means that Marmalade has always been a breakfast staple in our household. This honey marmalade is a little time-consuming to prepare, but the resulting flavour is incredible. With no refined sugar or added pectin, all you need is two ingredients; your citrus of choice and honey!
The most affordable honey will do, this is not the recipe for your most expensive Manuka! You will be cooking this marmalade so any antibacterial properties will be lost anyway.
This will work with just about any citrus, my faves are tangelo, lime, and grapefruit. But you could use a mixture of whatever you can get your hands on. Because you're going to be using the rind, it's important to source organic (or at least spray-free) and try to buy local if at all possible. We're lucky that Derrick's mum Judy grows the most amazing oranges, limes and lemons - all spray-free.
Check your local Facebook community groups, you can often snap up amazing citrus going free, if you're happy to pick it yourself, or barter/swap for it (like I do with our honey). The grapefruit in my latest batch came from a lovely customer who was happy to swap a big bag for a 1kg jar of our Native Flora honey (which just so happens to work perfectly in this marmalade recipe).
So here's what you'll need for your 2-ingredient honey marmalade:
And that's it!
But here's my least favourite part of this recipe. To start with you'll need to use a sharp vege peeler to remove the outer layer of rind leaving most of the pith behind. Once you've peeled the citrus, chop the rind up finely and blanch it 3 times in boiling water for ten minutes each time, changing the water in between.
Use a sharp knife to remove the rest of the outer pith and put in the compost. Then use your knife to remove the fruit segments from the membrane, discard any seeds and chop roughly.
Add the fruit to a large pot and simmer for around 10 minutes. You can then add the softened rind and your honey.
Cover your pot and cook over a med-low heat until it reaches a jam-like consistency, ensuring you stir it regularly (be careful not to forget about it and let it overcook like I did - you'll have candy rather than marmalade!).
Pour into sterilised jars and voila, yummy 2-ingredient honey marmalade!
The Beekeeper's Wife