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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Granny's Marmalade Recipe

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This recipe for Granny's Marmalade is from The Burslem Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb Marmalade Oranges
5 pints water ( UK Pints = 20 fl.oz)
2 Lemons
Directions:
Directions:
Grate skins of oranges ( coarse grate), then peel the oranges and the lemons. Take away as much of the white pith as possible.
Break the fruit up into small pieces and put in a big pan with the water.
Boil for 30 minutes, then strain off the liquid. Press it a little in the sieve but you don't need to rub it through.
Add the grated skins to the liquid and measure how much volume you have.
to each (UK) pint add 1lb of sugar.
Return to the preserving pan and boil until it jellies* - about 20 minutes

Pour into clean (sterilized ), warmed jars and cover the tops.
Personal Notes:
Personal Notes:
Marmalade or Bitter Oranges are usually available in January/ February - you have to watch out for them. If you find them but don't have time to make the marmalade, you can freeze them and use them later, it works just as well. Or buy lots and make a second batch later in the year.
* To check whether the marmalade has reached the setting point, I use the 'flake' test....
'Stir preserves thoroughly with a wooden spoon, turn the spoon round to cool the jam adhering to it, then hold the spoon horizontally. If jam has set, it will form a firm drop or flake on the edge of the spoon.'

 

 

 

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