Orange Marmalade II

Orange Marmalade II
Recipe type: Marmalade
Cuisine: British
  • 12 Seville Oranges
  • 2 lemons
  • 5.5kg (12 lb) sugar
  • 7l (12 pints) of water
  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.
To make the marmalade more bitter crush the pips before adding to the water. Hitting them with a hammer works well.

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