Orange Marmalade Recipe
Ingredients
| 1/2 kg juicy oranges | ||
| Lemons | 2 | |
| Water | 6 Cup (16 tbs) | |
| Fruits | 1 Kilogram | |
Directions
1. Wash, wipe clean, and cut the oranges and lemons into halves. Extract the juice. Remove the pips from the fruits, tie in a muslin bag, and set aside both.
2. Scrape the white inside portion of the peel, and take a portion of it. Cut the peel into shreds.
3. In a large bowl put in the 'pip bag', shreds, orange juice and water, and allow it to stand overnight.
4. Next morning transfer the contents into a thick-bottomed pan and simmer gently until the skins of the peels are tender.
5. Remove the 'pip bag', add the sugar, stir to dissolve, and when dissolved completely, raise the heat and boil rapidly until set. When set the marmalade will fall in flakes. Be careful not to overcook as this will harden the product.
6. While still hot, pour into hot sterilised bottles, and allow to cool before sealing.
2. Scrape the white inside portion of the peel, and take a portion of it. Cut the peel into shreds.
3. In a large bowl put in the 'pip bag', shreds, orange juice and water, and allow it to stand overnight.
4. Next morning transfer the contents into a thick-bottomed pan and simmer gently until the skins of the peels are tender.
5. Remove the 'pip bag', add the sugar, stir to dissolve, and when dissolved completely, raise the heat and boil rapidly until set. When set the marmalade will fall in flakes. Be careful not to overcook as this will harden the product.
6. While still hot, pour into hot sterilised bottles, and allow to cool before sealing.
Chef
