|  |  | |  | | Marmalade is a type of jam made out of citrus fruit. In order to make it, you will need a large preserving pan, a small piece of muslin and enough suitable jars to put it into, plus waxed discs, lids or cellophane covers and rubber bands and labels. This recipe will make about 4.5kg or 10 lbs.
The jars need to be very thoroughly washed, rinsed in clean water and then dried off in a low oven before use. They should be filled when they are still hot so that they don’t crack when the marmalade is put into them.
Seville or bitter oranges should be used as other types of oranges are too sweet.
 Ingredients
1.4kg (3 lbs) Seville oranges
Juice of 2 lemons
3.4 litres (120 fluid ounces) water
2.7kg (6 lbs) sugar
Method
Wash the oranges, cut them in half and squeeze out the juice and pips. Using string, tie the pips up in a piece of muslin. Slice the peel thinly and put into the preserving pan with the fruit juices, water and the pips in the muslin. Simmer gently for about two hours, until the peel is really soft and the liquid is reduced by about half. Do not be tempted to reduce the cooking time otherwise the marmalade may not set properly. Remove the muslin bag, squeezing it well, add the sugar and stir until it has dissolved. Boil rapidly until setting point is reached – about 15 minutes. (This can be tested by putting a teaspoonful onto a cold saucer and seeing if it sets). Turn off the heat and leave the marmalade for about 15 minutes, then ladle it into the warm jars, being careful not to overfill them. When it has completely cooled, place a waxed disc on top of the marmalade and cover the top of the jar using a lid or cellophane and a rubber band. Label the jars.
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Marmalade
