"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Orange Marmalade Recipe

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This recipe for Sweet Orange Marmalade, by , is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Biliie Payne
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1kg oranges
1.25 litres (5 cups) water
2 teaspoons citric acid
5 cups (1.5kg) sugar

Directions:
Directions:
Cut oranges into quarters. Using a sharp knife, remove pith and rind from each quarter, reserve half the pith. Cut orange flesh into thin slices, place in a bowl; reserve seeds. Cut rind into very thin strips, place in bowl with orange flesh, add half the water, cover, stand overnight.
Tie reserved seeds and pith in piece of muslin, place bag in separate bowl with citric acid and remaining water; cover, stand overnight.
Transfer contents of bowls with lemon juice to large pan, bring to boil, simmer, covered, about 40 minutes or until rind is soft. Discard muslin bag.
Add sugar, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered, without stirring, about 15 minutes or until marmalade jells when a spoonful is placed on a cold saucer. Pour into hot sterilised jars; seal immediately.

Personal Notes:
Personal Notes:
Makes about 1.25 liters(5 cups)
Best made 1 day ahead
Storage cool, dark place up to 1 year.
Refrigerate once opened

 

 

 

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