MARMALADE

METHOD

Thinly peel off most of the outer hard peel of the oranges with a potato peeler without damaging the oranges. Chop the peel finely and set aside. Put the oranges in the water and bring to the boil. Boil gently for 1 to 1 1/2 hours or until the oranges are soft and easily pierced with a skewer. Allow to cool until they can be handled safely.

Cut the oranges in half and scoop out the pulp and seeds. Separate the seeds and tie in a muslin bag or a square of undyed cotton. Chop up about half of the fleshy skin. Return pulp and chopped skin to the water. Add the sugar and heat, stirring with a wooden spoon until the sugar is dissolved. Add the seed bag, lemon juice and peel and bring to the boil.

Boil vigorously until the setting (jellying) point* is reached (about 30-40 minutes), stirring occasionally. Meanwhile put clean jam jars in a warm oven and gradually increase the heat to 250 deg. F. (120 deg. C.) to sterilise them. Sterilise the lids separately by pouring boiling water over them to cover. When the marmalade is ready, pour into the warm jars and seal immediately. When the jars are cool enough to handle, wipe any spills off them. Store in a cool place until use. Marmalade keeps for up to two years and will develop a maturer taste after a year.

MAKES ABOUT 5 LB.

* About the Setting Point

The best way to test for the setting point is to use a culinary thermometer. The temperature of the boiling liquid should reach 8 deg. F. (4.4 deg. C.) above the temperature of boiling water in your locale. At sea level boiling point of water is 212 deg. F (100 deg. C.), so the marmalade should be boiled until it reaches 220 deg. F. (104.4 deg. C.). At higher elevations, find the boiling point of water by putting the thermometer in boiling water in a pan or kettle. At the setting point the marmalade will be at a roiling, muddy-looking boil, and a drop of it on a very cold plate (taken from the freezer) should jell within a few seconds.

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