3 lb. Seville oranges
juice of 2 lemons
6 pints water
6 lb. preserving sugar
juice of 2 lemons
6 pints water
6 lb. preserving sugar
method
1. Remove any stalk ends from the oranges, scrub and dry them thoroughly.
2. Using a potato peeler or sharp, narrow knife, peel off the rind in thin downward strips, being careful to leave all the white-pith behind.
3. Chop or scissor the thin peel into 1/4 in. wide strips and set them aside.
4. Cut the oranges in half and squeeze out all the ]uice, saving the pips.
5. Cut away the yellow-white pith with a sharp knife, leaving the orange pulp.
6. Chop the pith roughly and tie it in a large piece of muslin, together with the orange pips.
7. Cut the orange pulp into small chunks and put them in the pre serving pan, with the chopped peel and the muslin bag.
8. Strain the orange juice into the pan and add the strained lemon juice and the water.
9. Bring the fruit mixture to the boil over low heat and simmer, uncovered for about 2 hours or until the peel is quite soft and the contents of the pan have reduced by about half.
10. Remove the muslin bag, and add the sugar, stirring continuously until it has dissolved.
11. Turn up the heat and boil the marmalade rapidly until setting point is reached, after 15 - 20 minutes.
12. Skim the marmalade at once, then leave to cool and settle tor about 30 minutes.
2. Using a potato peeler or sharp, narrow knife, peel off the rind in thin downward strips, being careful to leave all the white-pith behind.
3. Chop or scissor the thin peel into 1/4 in. wide strips and set them aside.
4. Cut the oranges in half and squeeze out all the ]uice, saving the pips.
5. Cut away the yellow-white pith with a sharp knife, leaving the orange pulp.
6. Chop the pith roughly and tie it in a large piece of muslin, together with the orange pips.
7. Cut the orange pulp into small chunks and put them in the pre serving pan, with the chopped peel and the muslin bag.
8. Strain the orange juice into the pan and add the strained lemon juice and the water.
9. Bring the fruit mixture to the boil over low heat and simmer, uncovered for about 2 hours or until the peel is quite soft and the contents of the pan have reduced by about half.
10. Remove the muslin bag, and add the sugar, stirring continuously until it has dissolved.
11. Turn up the heat and boil the marmalade rapidly until setting point is reached, after 15 - 20 minutes.
12. Skim the marmalade at once, then leave to cool and settle tor about 30 minutes.
serving amount
yield 10 lb
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
