Directions: |
Directions:Clean and scrub the oranges and wash off any wax. Cut them in half and squeeze out the juice. Do likewise with the lemons. Save all the pips and then remove as much of the white pith and membranes as possible. You will need all this to make the pectin. Place all into fine muslin and tie off leaving a length of string to which you should make a loop for attaching to the pan. You should end up with just the skins. Now with a sharp knife cut all the skins into julienne strips to your liking (thick or thin). Place peel, water and juice into a wide mouthed pan, add the bag of pips etc. cover with a tea towel and leave to soak for about 24 hours.
Bring the mixture to the boil. Let boil uncovered for about 30 minutes, or until the peel is soft and well cooked. Remove muslin bag and allow it to cool until you can handle it.
Now measure the amount of liquid and return to the pan. Add an equal amount of sugar. Once you can handle the muslin bag, squeeze with your hands as much of the liquid that you can, this is important as the pectin ensure a good set. You should have between 3-4 tbsp of pectin. Add to the oranges.
Heat the mixture on a medium heat until it boils, stir only a little to ensure it does not stick to the pan. After about 15-20 minutes start checking for a set. A sugar thermometer should register 104c. A good way to check for a set is to put a plate into the freezer, and drop a small amount of the jam, allow to cool and push with your finger, if it wrinkles, the jam is ready. Whilst testing, remove from the heat as you do not want to overcook the jam. Once you have achieved a set, allow the jam to cool somewhat, otherwise if you bottle too soon, the fruit can rise to the top.
Sterilize your jars, then fill them with the marmalade, put on the caps and allow to cool. The lids should pull down once cool. Lable the jars and enjoy. |
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