Ingredients
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Instructions
- Simmer the oranges and lemons in 3 litres of water in a covered pan for about 3 hours and allow to cool
- Cut the oranges in half and scoop out all their contents into a saucepan. Do the same with the lemons but discard their peels
- Add a pint of the poaching liquid to the fruit pulp and simmer for 10 mins
- Strain through a muslin and leave everything to cool
- Cut the peels into strips and place in a large pan
- Use the muslin to squeeze everything you can from the pulp into the pan with the peels
- Add the sugar and very gently allow it to dissolve over a low heat.
- Once this is achieved let the marmalade bubble away for about 2 hours.
- Test for set, continuing with the cooking until it does, testing at 10 minute intervals.
- Allow to cool and fill your jars !