- 1 lb large oranges
- 3 lemons
- 2 pint water
- 1 lemon (juice for setting)
- Wash the oranges and lemons.
- Cut in half and squeeze
- Remove the pips and put into a square of muslin, make a bag and tie with string
- Cut the oranges and lemons into small pieces
- Soak the peels in the water and add the muslin, leave overnight
- Put into a covered saucepan and simmer for 1 ½ approx until the peel is soft
- Remove the muslin bag of pips and when cool enough to handle, squeeze well
- Put the jars into the oven and heat at 80°C and leave them there until ready to use
- Put everything into a large saucepan and add the juice of 1 lemon
- Bring to the boil and boil rapidly until setting point is reached
- Allow the marmalade to cool slightly
- Add a knob of butter to remove any “scum” that might be will be on top
- Stir again and ladle or pour into hot jars and seal at once.
Hints for making Marmalade: When reading the recipe for marmalade, it may look daunting! But it isn’t! Just follow the tips below and you will see how easy it is. So happy cooking. * When the citrus fruit has been prepared and left to soak, you don’t have to cook it the following day if it doesn’t suit. The peel will be fine if left for two days. * If you don’t feel like chopping the peel by hand, use either a mincer or a food processor. * Again, when the peel has been simmered until soft, it can be left until the following day before finishing the marmalade. * If the sugar is heated for half an hour – 70c – before adding it to the fruit, it will dissolve faster. * Always use clean jars and lids. Make sure that they are thoroughly washed and rinsed to avoid tainting the marmalade. * Label and date the jars. * If giving the marmalade as a gift, cover over the lid with some material or fancy gift wrap paper and tie with either ribbon or raffia.