Orange and Grapefruit Marmalade 

Methodology

If using fruit that is not organic, I recommend plunging whole fruit into boiling water for 15 seconds to help remove any potential wax, wipe dry with a clean towel.

Using a sharp knife, slice the oranges and grapefruit into quarters, then each quarter into 3mm slices, removing seeds as you go, its totally ok if a few seeds get missed.

Place the fruit along with any juices from the cutting board into your Bella Multicooker.

Add 2 cups of water, along with the ginger and a split and scrapped vanilla bean.

Seal your cooker.

Set to pressure cook or 12 minutes.

When the timer has alarmed, allow for a natural release of steam, which means waiting a further 30 minutes before opening.

Once pressure is released, open your cooker and add the sugar.

Set cooker to sauté setting (Medium heat) and continue cooking marmalade for a further 45 minutes to an hour stirring occasionally to prevent sticking and burning.

Skim any scum that has risen to the surface and discard.

You will notice marmalade thickens gradually, and the time of process will vary depending on the fruit.

To test, take a small amount and tip it onto a clean saucer and place it into the fridge for 5 minutes, this will give you an indication of how thick your marmalade will set.

Once done allow to cool for 5 minutes before placing into sterilized jars.

Label and date.