To Make Orange Marmalade from A Year in a Scots Kitchen by Catherine Brown
The best flavour and colour is achieved with small quantities of oranges (maximum 1.5 kg/3lbs). Then the marmalade reaches setting point faster, avoiding prolonged boiling which spoils the finished...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Citrus press
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Ladle
- Mason jar
Ingredients
- 500 g (1lb) preserving sugar for every 500 ml (1 pint) fruit pulp
- 2 lemons
- 1.7 litres (3 pints) water
- 1 kg (2 lb 4oz) Seville oranges
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