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David Connelly

  Ednam.org Food

Orange Marmalade



Delicious Orange Marmalade from Jean, East of Scotland






Preparation Time


Cooking Time



  • 2 kg Seville oranges
  • 1 lemon
  • 2kg sugar
  • 2.5 litres water


Halve and squeeze out juice of oranges and lemon into a separate basin. Place the pips in another small separate basin
Using a food processor chop up all the oranges and lemon and place mixture in a jelly pan or large pot
Cover pips in the small basin with 300ml of the water. and pour the rest of the water on to the mixture in the jellly pan. then add the juice from the oranges and lemon
Leave to stand at least overnight.

Bring the marmalade to the boil but first add the water in which the pips have been soaking (discard the pips)
Simmer gently for appprox 1.5 hours or until the peel is quite tender. Stir frequently
Remove from heat and leave to stand for another overnight

Finally bring to the boil and gradually add the sugar, stirring all the time. Simmer for 16 - 18 minutes.
Check that marmalade has reached setting and pour into clean, warmed jars. Seal tops of jars and leave to cool.

  David Connelly  
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