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  • Jam and preserves

  • Marmalade
  • Makes about 2 ½ kg/ 5lb.

  • Ingredients

  • 750g/ 1 ½ lbs Seville oranges
    1 ½ kg/ 3lbs. sugar
    1 lemon
    15g/ ½oz. butter
    1 ¾ litres/ 3pts water

  • Method

  • 1 Scrub the oranges. Cut them in half and squeeze out the juice. Squeeze the juice from the lemon.
    2 Tie all the pips in muslin.
    3 Slice the orange peel very finely (or mince it).
    4 Put the orange juice and peel, the pips, and the lemon juice into a large pan (a pressure cooker is very time-saving), and add the water.
    5 Bring to the boil, cover and simmer gently for 1½ --2 hours until the peel is soft (or pressure cook for 20 minutes at H/15lbs.pressure, then reduce pressure at room temperature).
    6 Remove the bag of pips and throw it away.
    7 Add the sugar and stir over a low heat until all the sugar is dissolved.
    8 Bring to the boil, boil until setting point is reached.
    9 Stir in the butter, to get rid of any scum. Leave in the pan until a skin forms on the surface. Stir gently, then pot and cover.

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