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Orange Marmalade ~ Gill Norman

Ingredients:
12 Seville Oranges 12 sweet oranges
4 sweet oranges OR 3 lemons
2 lemons 2 lb sugar
2 lb sugar 3 pints water
3 pints water

NB – preserving sugar is ideal for this recipe but granulated
sugar can also be used.

Method:
à wash the fruit and place into a large pan of cold water
à simmer until tender, keeping the fruit covered
à test by seeing if a knitting needle easily pierces the peel this
can take up to an hour to achieve
à remove the fruit from the liquid and cool sufficiently to Starters | Soups | Main Meals | Desserts | Cakes | Biscuits, etc
handle
à remove all pips, put them back into the liquid and simmer for
10 minutes then strain the liquid and return it to the pan
à cut up the fruit as required and add this to the liquid together
with the sugar and juice from the lemons
à cook as jam – boil until the sugar has dissolved and then
keep testing until the required consistency is reached

To test for setting – place a small amount on a saucer and when
cool push it; if it wrinkles the marmalade is ready for bottling

As an alternative the following can also be applied:

12 tangerines 4 red grapefruit
2 lemons OR 3 large oranges
2 lb sugar 2 lemons
3 pints water 2 lb sugar

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