HOME MADE ORANGE MARMALDE

INGREDENTS

907G OF SEVILLE ORANGES 18KG OF SUGAR ETHER GRANULATED OR JAM SUGAR 1 LEMON 2LTS OF WATER

 

Method

Wash lemon and oranges in half and squeeze juice out and place pips and pith in a muslin cloth or clean hanky white one

Shed peel finely as possible unless you like chunky peel

Place all in to preserving pan and bring to the boil and simmer for 2 hours until peel soft then remove bag of pips and pith and allow cooling

Add sugar and dissolve over low heat boil for 20 minutes until setting point ether the saucer method were you place a little bit of marmalade then place in fridge or use a candy temp gauge 

While leaving to cool slightly warm your jars and lids in the oven for half hour then fill and label

With date and year as    HOME MADE SEVILLE ORANGES MARMALDE