Mixed Fruit Marmalade from The Times Cookery Book by Katie Stewart
Scrub all the fruit and pick off the discs at the stalk end. Halve the fruit and squeeze out the juice. Quarter the peels and remove excess pith. Slice the peels evenly and thinly – a vegetable...
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Cooking tools:
- Mandoline
- Cheesecloth
- Preserving pan
- Chef's knife
- Cutting board
- Butcher's twine
- Stove
Ingredients
- 6 pints (3½ litres) water
- about 6 lb (2 kg 700 g) granulated or preserving sugar
- 1 lb (450 g) Seville oranges
- 1 lb (450 g) sweet oranges
- 2 large lemons
- 1 grapefruit
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