Orange Marmalade (Britain)

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Orange Marmalade (Britain)

Source: Encyclopedia of European Cooking

 

 

2 lb (900 g) Seville oranges

4 lb (1.8 kg) sugar

4 (English) pints (9 1/2 cups) (2 1/4 litres) water

1 lemon

 

 

Wash and shred the oranges and the lemon and leave in water overnight.

Next day, put into a large saucepan and bring to the boil. Then simmer

gently for about 1 1/2 hours or until the peel is soft and the

contents of the saucepan reduced to nearly half. Add the sugar, stir

until dissolved, then boil quickly for about 15 minutes. Test for

setting then allow the marmalade to cool a little. Pour into warm

sterilised jars and seal.