Orange Marmalade
(Makes 3-4 jars of Marmalade)
Ingredients:
Ingredients:
* 1/2 kilo oranges (approx 6-8 oranges)
* 1 liter of water
* 1 kilos sugar
* The juice of 1 lemon
Equipment:
* 1 sharp knife
* 1 deep pan
* 1 wooden spoon
* 1 saucer
* 1 liter of water
* 1 kilos sugar
* The juice of 1 lemon
Equipment:
* 1 sharp knife
* 1 deep pan
* 1 wooden spoon
* 1 saucer
1. Cut the oranges into quarters and then thinly slice each quarter (cut to preference of orange peel thickness)
2. Add all of the oranges, plus the lemon juice to the pan and cover with the water
3. Bring to a boil and then reduce heat to a simmer. Simmer for 1 hour stirring occasionally *Sterilize the jars now - see below*
4. When the water has reduced by half, add the sugar gradually whilst stirring. Bring back to a boil and keep stirring (be careful of the hot mixture spitting as can burn) for approximately 20 minutes
5. To know when the mixture is ready to pour into the jars, do the two test methods:
1) Use a spoon to see how drippy the texture is, when it is gloopy and not runny, it is ready.
2) Put a saucer in the freezer for at least 15 minutes, put a small amount of marmalade onto the cold saucer and leave for 2 minutes. Try to scrape off the marmalade with your finger. If it is sticky and hardening it is ready.
6. Pour into the jars whilst the marmalade is piping hot. Put the lids on quickly so that the heat will create a suction and seal the jar lids.
2. Add all of the oranges, plus the lemon juice to the pan and cover with the water
3. Bring to a boil and then reduce heat to a simmer. Simmer for 1 hour stirring occasionally *Sterilize the jars now - see below*
4. When the water has reduced by half, add the sugar gradually whilst stirring. Bring back to a boil and keep stirring (be careful of the hot mixture spitting as can burn) for approximately 20 minutes
5. To know when the mixture is ready to pour into the jars, do the two test methods:
1) Use a spoon to see how drippy the texture is, when it is gloopy and not runny, it is ready.
2) Put a saucer in the freezer for at least 15 minutes, put a small amount of marmalade onto the cold saucer and leave for 2 minutes. Try to scrape off the marmalade with your finger. If it is sticky and hardening it is ready.
6. Pour into the jars whilst the marmalade is piping hot. Put the lids on quickly so that the heat will create a suction and seal the jar lids.
Extra Tips:
* To sterilize the jars, wash them in hot soapy water and then leave on the drain to dry completely. Then, put them in the oven at 150 degrees for 10 minutes. Leave the jars with their lids next to them in a clean, dry place, ready to ladle the mixture into.
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