Thick Cut Orange Marmalade
Ingredients
4 Large Oranges
1 Juice of Lemon
700 milliliters Water
600 grams Sugar
Preparation
1
Wash and slice the oranges in half.
2
With a metal spoon, scoop out the flesh, leaving the pith behind.
3
Put the flesh, juice and pips into a blender and blend until smooth.
4
Push through a fine sieve into a pan, disregarding the bits left in the sieve.
5
Remove the pith from the skins of 2 of the oranges. I found the easiest way was to scrap the pith with a metal spoon.
6
Slice the skins thinly or a thick as you like them in your marmalade.
7
Add sliced skins to pan.
8
Pour in lemon juice and water.
9
Bring to the boil.
10
Reduce to a simmer and cook for 1 1/2 hours or until the fluid has reduce by half and the rinds are soft.
11
Over a low heat add the sugar.
12
Stir until sugar has dissolved.
13
Cook for a further 10 minutes.
14
Mean while place a small plate in the refrigerator.
15
After 10 minutes cooking the marmalade, take the plate out of the refrigerator, spoon a little onto the cold plate.
16
Return plate to the refrigerator.
17
If the marmalade on the plates sets after about 2 minutes, then the marmalade is ready.
18
If not cook for a further 10 minutes and try again.
19
When cooked pour marmalade into sterilised jars.
Tools
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About
There's nothing quite like Thick Cut Orange Marmalade made from oranges that have just been picked from the orange tree.
Fortunately I have a friend who has orange trees and had an abundance of oranges, so I decided to try out
this recipe that was given to me some years ago.
Once tried you will never want shop bought Orange Marmalade again.
Yield:
600 g
Added:
Thursday, August 5, 2010 - 12:39pm
