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Clear Shred Orange Marmalade Recipe
|Sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1510 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.5%
Saturated Fat 0.39 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5.2 mg0.2%
Total Carbohydrates 390 g130.1%
Dietary Fiber 39 g155.8%
Sugars 324.2 g
Protein 13 g25.2%
Vitamin A 68.7% Vitamin C 1169.4%
Calcium 72.9% Iron 16.1%
*Based on a 2000 Calorie diet
Squeeze out the juice and strain, keeping back pulp and pips.
Scrape all the white pith from the skins, using a spoon, and put pips, pulp and white pith into a bowl with 2 pt water.
Shred the peel finely with a sharp knife and put this into another bowl with 4 pt water and the juice.
Leave all Jo stand 24 hr.
Strain the pips, etc., through a muslin bag and tie loosely.
Put the bag and strained liquor, the peel and juice into the preserving-pan and bring to simmering point.
Simmer for 1 1/2 hr until the peel is tender.
Remove from the heat and squeeze out the muslin bag gently.
For a very clear jelly, allow to drip only.
Measure 1 lb. sugar to each pint juice and allow the sugar to dissolve completely over a low heat.
Bring to the boil and boil rapidly until a set is obtained (20—25 min.).
Remove from the heat and cool until a skin forms on the surface.
Pour into hot jars and cover immediately.