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Orange marmalade




Source of Recipe


WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK


Recipe Link: http://groups.msn.com/FullCircleofFriends

List of Ingredients




fresh oranges
Sugar ( one kilo for every litre of pulp and liquid)
One lemon

Recipe



Procedure


Wash the fruit, cut in half, squeeze the juice, saving the seeds and pulp.
Scrape the white from the peel and place it, together with the seeds and pulp in a piece of muslin or fine cloth and tie up.
Slice the peel in thin strips and put in a pan with the juice and the bag of of seeds and pulp.
Add the juice off one lemon and a liter of water for every kilo of total fruit, and leave to soak for at least 24 hours.
Place on heat, and once boiled simmer for at least an hour and a half.
Add a kilo of sugar for approx. every liter of liquid, bring to a rapid boil removing scum, until it reches setting point. (Setting point can be tried with a cold plate, place a few drops of the marmelade on the plate and pass your finger across it. If it stays separated , setting point is reached).
Leave to rest for a few minutes, then stir slowly to distribute the peel so it doesn't all rise to the surface.
Place in warm dry jars and cover immediately.

The more recently picked the oranges the better it is.