MARMALADE MAKING – Recipes:

For thick marmalade the following methods are recommended:

1. Scrub and scald the oranges, remove the skins and some of the pith from these if very thick, and cut the rind into shreds. Put the shredded peel, any acid and half the water in a pan, bring to the boil then simmer gently for about 2 hrs. Or until the peel is tender. Cut up the rest of the fruit and pith coarsely and simmer with the remaining water in a closed pan for 1 ½ hr. and either strain it through a colander to remove the pips and coarse tissue, or rub the pulp through a fine sieve. If preferred, the peel and pulp can be left soaking overnight in basins before cooking. Add the strained pulp to the peel, bring to the boil and boil off excess water if necessary, add the sugar and stir until this is dissolved, then boil rapidly until setting point is reached. Remove the scum, allow the marmalade to cool slightly and pour into warmed jars. Cover with waxed circles while still hot and tie down cold.

OR

2. Scrub the fruit, cut in half, squeeze out the juice and pips and slice the peel. Put the sliced peel and the juice in a pan with the water and the pips tied in a muslin bag and cook gently for 2 hr. Or until the peel is quite soft. Remove the bag of pips after squeezing, add the sugar, stir until this is dissolved, thenboil quickly until setting point is reached and finish as above method. If preferred the peel and juice can be left soaking in the water in a basin overnight

Seville Orange

3 lb. Seville oranges (1.4 kilos)
1 tsp. Citric or tartaric acid or
6 pt. Water (3.4L)
Juice of 2 lemons
6 lb. sugar (2.7 kilos)

Yield 10 lb. (4.5 kilos)

Seville Orange and Lemon

2 lb. (907 g) Seville Oranges
6 pt. Water (3.4 L)
2 Sweet Oranges
6 lb. Sugar (2.7 kilos)
1 Lemon (combined weight with Sweet Oranges 1 lb. (453 g)

Yield 10 lb. (4.5 kilos)

Dark Thick Marmalade

2 lb. (900 g) Seville Oranges
6 lb. Sugar (2.7 kilos)
1 Lemon
1 oz (28 g) Dark treacle added
2 pt. water (1.1L) with sugar

Yield 10 lb. (4.5 kilos)

Grapefruit

Either
2 ¼ lb. (1.02 kilos) Grapefruit
6 pt.(3.4 L) Water
¾ lb.(340 g) Lemons
6 lb. Sugar (2.7 kilos)

Or
3 lb. (1.36 kilos) Grapefruit
2 teasp. Citric or tartaric acid

Yield 10 lb. (4.5 kilos)

Lemon

3 lb(1.36 kilos) Lemons
6 lb(2.7 kilos) Sugar
6 pt(3.4 L) Water

Yield 10 lb(4.5 kilos)

Three Fruit

2 Grapefruit
6 pt(3.4 L) Water
4 Lemons
6 lb(2.7 kilos) Sugar
2 Sweet Oranges (total weight of fruit about 3 lb(1.4 kilos)

Yield 10 lb(4.5 kilos)

JELLY MARMALADE

2lb (900 g) Seville Oranges
1 tsp. Citric or tartaric acid
Or
4 ½ 3pt(2.5 L) Water
Juice of 2 Lemons
3lb.(1.36 kilos) Sugar

Scald the oranges, remove the rinds, cut off the thick pith and shred 4 oz. of peel finely. Cut up the rest of the fruit coarsely and simmer in 2 ½ pt. water with the acid in a closed pan for 2 hr. Cook the shreds with 1 pt. water in a closed pan for 1 1/2hr. or until tender. Drain off the liquid from the shreds, add it to the pulp and strain through a scalded jelly bag. Allow to drip for 10-15 min., return the pulp to the pan, add the remaining pint of water and simmer for a further 20 min. and strain. Put the juice in a preserving pan, simmer if necessary, add the sugar, stir until dissolved, then add the shreds and boil rapidly until setting point is reached. Skim quickly and finish as for thick marmalade.

Grapefruit (Jelly)

2 Grapefruit and either:
4 ½ pt. Water (2.5L)
3 lb. Sugar (1.36kilos)
2 Lemons and 1 Orange,
Or
3 Lemons (total weight of fruit 2 lb.(907 g))

Yield 5 lb. (2.27 kilos)