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Great Grandma`s Marmalade Recipe

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This recipe for Great Grandma`s Marmalade, by , is from Loving Spoonful, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Schooling

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds Seville oranges--avaiable only in January
8 pounds sugar
2 lemons
10 imperial pints water (25 cups )

Directions:
Directions:
Scrub oranges,lemons and remove stalks. Cut in half. Squeeze into strainer.. Collect all pips and remove all pips from fruit halves. Cut peel into slices and run through a meat grinder. This gives the best result, although a food processer will do---however do not over mince.
OVERNIGHT-- Add 1 pint of water to pips and 9 pints of water to peel and juice. Pips often form a gel
COOK After about 24 hours ie. the next day, boil for about 3 hours until the volume is substantially reduced and the fruit is soft Stir in the fluid from the pips ( do not add the pips !! )
SUGAR ( Do not add sugar until fruit is properly cooked as it will not soften after sugar is added ). Add sugar and boil briskly until it will set on a cold plate. Always remember to stir frequently at all stages as burnt marmarlade tastes foul ! When it is nearly done the bubbles make a funny popping sound
JARS Pour into previously cleaned, sterilised, dried jars with clean heat resistant jug Put on sterilised caps Makes 17-20 jars

Personal Notes:
Personal Notes:
You can add various additive like drambuie but I think the pure is best. Can be left for 1-3 years on the shelf, It will turn darker but often tastes better

 

 

 

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