Orange Marmalade

by Jennifer A. Wickes

4 lbs. bitter oranges (like Seville)

1 lemon

4 lbs. sugar

10 c. water

Wash fruit, cut into pieces and remove seeds and set aside.

Place cut fruit in a blender until half full. Cover with water from measured amount and switch to maximum speed for 30 seconds.

Put all fruit and remaining water into preserving pan, together with seeds tied in a muslin bag. Bring to a boil and simmer about 1½ hours, until tender. Remove seeds.

Add the sugar, stir well until dissolved. Boil rapidly till setting point is reached. Remove from heat, leave to cool slightly before putting into hot sterilized jars.


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