LOCATION: Recipes >> Preserving >> Marmalade 02
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Marmalade 02
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Oxford Marmalade
Yield: 4 kg
1.4 kg Seville oranges
3.4 litres water
2.7 kg sugar
Peel the oranges and cut the peel into strips and the fruit into
small pieces, reserving the pips. Put the pips into a small bowl.
Put the strips of peel and chopped fruit into a large bowl. Bring
the water to the boil and pour 600ml (1 pint) over the pips and
the remainder over the orange peel and fruit. Cover both bowls
and leave for several hours or overnight.
The next day, the pips will be covered with a soft transparent
jelly which must be washed off them into the peel and fruit. To
do this, lift the pips out of the water with a slotted spoon and
put them in a nylon sieve. Pour the water the pips were soaking
in over the pips into the large bowl. repeat the process, using
water from the large bowl. Discard the pips.
Boil the peel, fruit and water until the peel is very soft - the
longer this mixture boils the darker the marmalade will be. When
the peel is quite soft, remove the pan from the heat and add the
sugar, stirring until it has dissolved.
Boil very gently until the marmalade is as dark as you like it,
then boil rapidly for about 15 minutes. Test for a set and, when
the setting point is reached, remove the pan from the heat and skim
the surface with a slotted spoon.
Leave to stand for 15 minutes, then stir to distribute the peel.
Pot and cover the marmalade.
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Not bad, for my first try, January 21, 2007 - 12:07 PM
Reviewer: Anonymous from Tucson, AZ
This recipe was quite tasty except for one major problem!!! The rind that you cut up to put into the marmalade was as tough as shoe leather - totally inedible. Don't know why it was so tough because when I cut it up, it was very tender and pliable.
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