MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seville Orange Marmalade
Categories: Five, Citrus, Condiments
Yield: 6 pints
1 kg Seville oranges
75 mL Lemon juice
2 kg Demerara sugar
Scrub the oranges, remove the buttons at the top of the
fruit, then cut in half. Squeeze out the juice and keep
to one side. Using a sharp knife, slice the peel, pith
and all, into thin, medium or chunky shreds, according
to your preference. Put the sliced peel into a bowl with
the orange juice and cover with 2.5 litres of water.
Leave to soak overnight or for up to 24 hours.
Transfer the whole mixture to a preserving pan, bring to
the boil them simmer slowly, covered, until the peel is
tender. This should take approximately 2 hours, by which
time the contents of the pan will have reduced by about
one-third.
Stir in the lemon juice and sugar. Bring the marmalade
to the boil, stirring until the sugar has dissolved.
Boil rapidly until setting point is reached, about 20-25
minutes. Remove from the heat. Leave to cool for 8-10
minutes - a little longer if the peel is in chunky
pieces - then stir gently to disperse any scum, pour
into warm, sterilised jars and seal immediately.
Use within 2 years
By: Hugh Fearnlet-Whittinstall
Makes 5-6 x 450 g jars
RECIPE FROM:
https://www.rivercottage.net
Uncle Dirty Dave's Archives
MMMMM
... I suffer from vitamin deficiency despite a robust diet of brownies.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)