INGREDIENTS

INSTRUCTIONS

Scrub oranges.  Put into a large pan with the 6 pints of water. Simmer
until skin is tender and easily pierced - this takes about 1-1/2 hours, and
the water reduces in quantity.  Take out the oranges, cool and halve. Leave
water in the pan.  Remove pips from oranges and tie them into a piece of
muslin , leaving a string so that the bag can be hung from the pan handle
and bob about in the cooking marmalade. Either cut the halves into strips
of the size you like, or put the halves; batch by batch into a food
processor and pulse, until it is the right consistency.  Be careful not to
overdo the processing or you will end up with pulp.  Put back into pan of
water, and add the warmed sugar  Stir until the sugar dissolves. Bring to a
boil, and boil vigorously for about 10 minutes until setting point is
reached (drop a little onto an ice cube - a quicker and more efficient test
than the usual cold saucer.) Leave for 15 minutes for the peel to settle.
Stir the marmalade, discard the bag of pips, then fill hot sterilized pots
or jars and seal. You may pour in some Cointreau when the marmalade comes
off the heat.  It does give an extra zest. Note: if you use a pressure
cooker, put half the whole oranges into the pan with 1 1/2 pints water.
Bring to steaming, put on 15 lb. weight and pressure cook for 15 minutes.
Cool rapidly under the tap, remove the weight and lid. Tip out and repeat
with the remaining oranges and the same quantity of water. The simplest,
easiest and best-flavoured marmalade. You can adapt the recipe to a mixture
of three fruits, lemon, orange and grapefruit for instance. And if you have
a pressure cooker, you can cook the fruit in two separate batches and save
time.
Recipe By     : Chanteclar
From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14
~0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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