Orange marmalade

Name: Orange marmalade
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 kg orange; 2.00 lemon scrubbed; 2.50 kg sugar

0 serving

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Ditch the bought stuff and treat yourself to delicous homemade marmalade.

By Food24 November 03 2009

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Ingredients (3)

1.00 kg	orange
2.00	lemon — scrubbed
2.50 kg	sugar

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Method:

Peel the oranges and lemons in coarse strips.
Chop the pulp and remove the pips and pith.
Tie the pips and pith in a piece of muslin, as they need to be included to set the marmalade.
Place the rind, pulp, with the bag containing pips and pith, into a big pot, preferably with a heavy base.
Add 3 litres of water and allow to simmer until reduced to a third.
Squeeze the bag of pips to press out all the juices and discard bag.
Add the sugar and bring to the boil; cook until setting point is reached.
Allow to cool a little and pour into sterilised jars.
Keep for at least 2 weeks before eating.
Makes about 1 kg