Clear Shred Orange Marmalade Recipe
Ingredients
| 3 lb. Seville oranges | ||
| Lemons | 2 | |
| Sweet orange | 1 | |
| Water | 6 Pint | |
| Sugar | ||
Directions
Wash the fruit, dry and cut in half.
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.
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.
Chef
