Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be used in place of Jam and margarine on bread and toast.
1.4kg Oranges (tangerines or blood orange)
1 level tsp Bicarbonate of Soda
1 Bottle of Certo
1. Wash your oranges and remove the skins in quarters, using a sharp knife.
2. Shave off and discard about half the white pith (the spongy white substance that’s between the peel and the fruit in oranges)
3. Shred the peel very finely and place in a pan with water and bicarbonate of soda.
4. Bring to boil. Cover and let it simmer for about 10 minutes, stirring occasionally.
5. Chop the peeled fruit, discarding the pips and tough membrane.
6. Add the pulp and juice to the cooked peel. Cover and simmer for a further 20 minutes.
7. Put the sugar and 1700ml of prepared fruit into a pan, making up the quantity with water, if necessary.
8. Heat gently, stirring occasionally, until the sugar has dissolved.
9. Add a small knob of butter, bring to a full rolling boil and boil rapidly for 5 minutes. Remove from the heat and stir in the Certo.
10. Stir and skim alternately for 7 minutes to cool and prevent the fruit floating. Pot and can your marmalade carefully into sanitized jars.
3 liters of marmalade.