LOCATION: Recipes >> Preserving >> Orange Marmalade 06
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Orange Marmalade 06
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Quick Orange Marmalade
Makes about 3kg (6lb)
900g (2 lbs.) Seville oranges
2 large lemons
2.25 litres (4 pints) water
1.75kg (4 lbs.) sugar
Scrub oranges and lemons under warm running water to remove any
chemicals from skins. Place fruit in large saucepan with water
and bring to boil. Boil, partially covered with lid, for 1 hour.
Remove fruit when cool enough to handle, cut in half and take out
pips. Put pips back into cooking liquid. Boil for 10 minutes.
Strain into preserving pan and remove pips. Slice oranges, cutting
peel into chunky shreds of edible size. Place all shreds, pulp and
juice into liquid in preserving pan. Bring to boil and add sugar.
Lift pan off heat and stir until sugar is dissolved. Return pan to
heat and heat to rapid boil until setting point reached (105C/220F)
on sugar thermometer. Allow mixture to cool before putting into
hot clean jars, so that peel is evenly distributed.
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