Quick Marmalade !!

Well, this is not exactly marmalade, but imagine it to be a thick fruit sauce which can be used to flavor ice creams or used over freshly baked cakes instead of the icing or with cut fruits (fruit salad).

I used black grapes; you could also use orange or sweet lime.. or even experiment with a combination of orange and sweet lime. Put the grapes in a juicer and strain to remove the peel residue. Pour the juice into a pan and bring it to simmer. Add equal quantity of sugar and stir it in. You could use lesser sugar if you like your marmalade to be a bit tangy. The juice will start boiling and get thicker, stir it continuously to avoid charring at the bottom and at the sides of the pan. Wait to turn off the burner until the consistency is thick enough for your liking (I wanted to use it with vanilla ice cream so I kept it to a thick tomato-sauce-like consistency ). You can either use it hot (with ice cream) or cold (with hot cakes and fruits).

If you are using oranges, you could add grated orange peel... but not much as it tends to add a slightly bitter taste.

Would recommend you start with lesser quantity until you are comfortable with the recipe. Also, do not try to preserve, because it's not built into the preparation method.