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LOCATION: Recipes >> Preserving >> Orange Marmalade 01

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Dark Seville Orange Marmalade

6-8 Seville oranges
2 1/2 kg sugar
1 1/2 litre water
125 ml blackstrap (cooking) molasses
50 ml orange liqueur (optional)

In a large pot in 1 litre water, bring whole oranges to a boil and
simmer for about one hour or until very soft. Lift out oranges
from cooking water with a slotted spoon, cut them in half, and
spoon out inside. In another pot, in 1/2 litre water, bring the
pulp to a boil and simmer about 10 minutes. Drain and put liquid
aside. (I used a Foley food mill to press the juice from the pulp,
it did a fine job!) Meanwhile, thickly slice soft orange peels
and return peels into their cooking water. Add sugar, grated peel
and the drained liquid of pulp and the molasses. Slowly bring to
a boil under constant stirring, until sugar dissolves. Simmer 20
to 60 minutes or until jelly forms. Cool for about 20 minutes,
(add liqueur if desired) pour into sterilized jars and seal
immediately.

Note: I cheat on the sugar - use only 2 kg, and add some pectin.
It still comes out delicious.

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