Marmalade
Old Cole family recipe
About
For as long as I can remember, after Xmas when the Seville oranges made their annual apperance in the shop we made this Marmalade. The only difference being that now the oranges appear before Xmas (Warming climate?)
Ingredients list
4 lbs fruit (2 sweet oranges, 4 small or 3 large lemons – weight made up of seville oranges)
10 pints of water
10lbs of preserving or granulated suger
How to
1/ Wash the fruit in warm water
2/ Mark the skins into four and peel them off
3/ Shred the peel as finely or as coarsely as you like, Easier to cut with orange side up.
4/ Chop the insides of the oranges and lemons roughly
5, Remove the pips and lay them on a square of muslin, Tie the pips to allow the juice to boil through them.
6/ Put the shredded skins, the pulp, and bag of pips in a large bowl and leave to soak overnight.
7/ Place in large preserving pan, and bring to the boil with the lid on.
8/ Simmer until the peel is tender, 1 to 1 1/2 hours.
9/ Leave to cool, leave to cool and pour into bowl overnight
10/ Rub the inside of the preserving pan with butter.
11/ Pour in the mix including the pips and bring to the boil.
12/ Take out the bag of pips and squeeze the juice into the pan
13/ Bring to rapid boil, stirring
14/ Test marmalade after ½ hr of boiling, spoon onto a cold plate and when cool, run your finger through it see if the surface forms a good wrinkle.
15/ Have ready clean and warmed jars
16/ Ladle into jars and seal
NB. The two standing processes can be left entirely out but it will take longer to soften the peel when boiled up.