Orange Marmalade II

Orange Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 12 Seville Oranges
  • 2 lemons
  • 5.5kg (12 lb) sugar
  • 7l (12 pints) of water
Instructions
  1. Peel the lemons and the oranges.
  2. Slice the peel as thinly as possible and place in a large bowl.
  3. Pulp the flesh of the oranges and lemons, and remove the pips.
  4. Add the mashed fruit to the large bowl.
  5. Add 6.5l (11½ pints) of the water, and leave the bowl to stand for 24 hours.
  6. Pour the remaining 500ml (1/2 pint) of water into a small bowl and add all the pips from the fruit. Leave this for 24 hours too.
  7. Strain the water and pips through a muslin bag, keeping the water and adding it to the bowl containing the fruit.
  8. Pour the fruit mix into a preserving pan and boil until the peel is really tender - about 2 to 3 hours.
  9. Add the sugar whilst constantly stirring and bring to the boil.
  10. Cook on a rolling boil until the juice becomes clear and glossy, and a test sample of the marmalade will set.
  11. Pour into jars and seal.
Notes
To make the marmalade more bitter crush the pips before adding to the water. Hitting them with a hammer works well.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: