Orange marmalade

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 3
Servings 1


Serving Change
  • 1
    oranges, scrubbed
  • 2
    lemons, scrubbed
  • 2.50


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

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