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Basic Marmalade

From our Lakeland Preserves Book

Makes 1 litre


  • 1kg oranges
  • 1.5 litre water
  • 1kg granulated sugar


  1. Peel the fruit, removing rind and white pith separately. Slice the rind thinly, quarter the fruit and slice the flesh thinly, reserving the seeds. Tie the seeds and half the pith in a muslin bag. Discard the remaining pith.
  2. Mix together the rind, flesh, muslin bag and water in a large pan and bring to the boil. Cover, reduce heat and simmer for about 1 hour or until rind is soft. Discard muslin bag.
  3. Measure the fruit mixture in cups then return it to the pan and add sugar, allowing one cup of sugar for each cup of fruit mixture. Stir over a high heat, without boiling, until the sugar has dissolved. Bring to the boil then leave to boil uncovered, without stirring, for about 30 minutes or until the marmalade gels when tested.
  4. Pour the hot marmalade into hot sterilised jars and seal immediately. Label and date jars once cooled.

Tip: You could also use grapefruit, lemons, tangerines, limes or any combination of these.

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