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Sunday, 21 May 2017

Navel Orange Marmalade

Makes: approx. 2 ltrs of Marmalade

Preparation: 1¾ - 2 hrs + an overnight stand


  • 6-7 (1 kg) x med. Navel Oranges, scrubbed, halved lengthways, thinly sliced crossways
  • 8 cups x Water
  • 8 cups x White Sugar, (approximately)


Place sliced Oranges, and water, into a large metal cooker (I use a stainless steel stockpot). Put the lid on it and leave to stand overnight.

The next day, bring the water and oranges to the boil over medium heat. Reduce heat and simmer for 1 hour, or until the contents are reduced by about one-third.

Allow to cool slightly, then measure the mixture, and add 1 cup of sugar to cup of fruit. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring the marmalade to the boil. Then cook, skimming any scum from the surface with a large metal spoon, for 45 mins, or until setting point-wrinkle test is reached.

Spoon the marmalade into some pre-sterilised jars, and store it. It seems to get better - the longer its in the larder.


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