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Kay's Marmalade

Submitted by Top Conker 11 June 2009

Serve with lovely thick buttered toast.

 
 
 
 

Ingredients

3 lbs Seville Oranges,3 Lemons,6 lbs Preserving Sugar,5 pints water,

Method

Wash the fruits and cut in half.
Squeeze out the juice separating the pips into a bowl and add 1 pint of water to the lemon pips and cover.
Slice up the oranges into a separate bowl and add 4 pints of water and the juice and leave covered for 24 – 48 hours.

Strain the pips through a sieve and using a muslin cloth make a parcel of the pips and jelly ensuring it’s tied tightly, then add to the sliced oranges together with the pip water. Bring to a simmer for 2 hours in a preserving pan or large saucepan.

After 2 hours, remove the muslin bag and squeeze out as much pectin as possible into the pan, add the sugar and when completely dissolved bring to a rolling boil for 15 minutes stirring all the time to prevent the marmalade catching and burning.

After 15 minutes, check for set using a chilled saucer or similar, re-boiling for a further 10 minutes if required.

Take off the heat and place somewhere to cool for 15 minutes then bottle and seal as normal.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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