Orange Marmalade
A sweet, sticky, zesty orange marmalade. It doesn’t just have to go on the toast - you could make marmalade steamed pudding or bread and butter marmalade pudding or make a marinade for duck or add Cointreau and reduced stock and white wine for an orange sauce for goose.
Preparation time: 40 - 50 minutes Quantity: Makes approx. 5 jars Cooking time: 3 hours or so
Ingredients
900 ml / 2 lb. oranges
3 pints water
1.3kg / 3 lb. granulated sugar
Method
- Wash and scrub the oranges
- Peel of the skin with a potato peeler and chop in to thick strips
- Place in a large thick bottomed pan
- Chop the remaining orange in to 1 inch dice - removing any pips
- Add to the pan, with the water
- Bring to the boil
- Simmer for 2 hours, stirring occasionally, top up occasionally to retain volume
- Leave for a day
- The next day bring the pan to the boil again
- Simmer for 1 hour
- Meanwhile warm the sugar in a clean dry medium -l ow oven dish in the oven for 10 - 15 minutes
- Add the sugar to the pan
- Boil rapidly for approx. 15 -20 minutes or until the mix reaches 100*c / 220* f
- Skim of any scum / grey / frothy top
- Pour in to sterilised jars, with the aid of a funnel
- Seal with a wax disc and store in a cool place