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Kay's Marmalade

Submitted by Top Conker 11 June 2009

Serve with lovely thick buttered toast.



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


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.

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