Orange Marmalade

Updated at: Thu, 17 Aug 2023 03:39:58 GMT

Step 1

Wash oranges in warm water

Step 2

Dry the oranges

Step 3

Cut in half and squeeze the juice out.

Step 4

Pull out the membranes & pips and put in a muslin bag. Tie it up with string.

Step 5

Half & squeeze the lemons. Sieve all the juices to get rid of pulp & tiny pips.

Step 6

Add the water, muslin bag of membranes, orange & lemon juice into a large preserving pan.

Step 7

Shredded the peel to you required thickness and add to the pan.

Step 8

Bring the pan to the boil , reduce heat & simmer for 1 1/2 hrs until reduced by half and the peel is tender. Warm the sugar in bags in a low heat oven, this helps it melt quicker later.

Step 9

Remove the muslin bag and carefully squeeze to get as much pectin out as possible.

Step 10

Add the sugar, heat gently until the sugar is thoroughly dissolved and no grittyness can be felt at the bottom of the pan. Stir all the time.

Step 11

Use a thermometer from the start. Boil rapidly stirring occasionally so it doesn't catch on the bottom. Start testing for setness using the cold plate method or using a thermometer 105°C

Step 12

When ready skim off any scum add a small knob of butter to dissipate any further scum and let sit for 15 mins to distribute the peel.

Step 13

Pot into about 9 clean sterilised jars, cover with waxed discs & lids.

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