- 7 Oranges (medium size), any variety
- 600 grams CSR jam setting sugar
- 30 grams of jam setter with pectine, i used Fowlers from Coles or Woolworths
- 150 grams cold water
Using a potato masher sqaush the simmered orange flesh in the saucepan to get all the maximum amount of juice out of the fruit.
Strain it through a plastic seive into measuring jug.
You should get 400 to 500mls of orange juice from 7 oranges.
You need 500mls exactly! so if it doesn't quite reach the top line top it up with cold water.
Pour the marmalade into the 3 x warm 300ml jars, tighten the lid and turn upside down for 5 mins to seal the jars, then turn up right and set aside to cool.
The thin strips of zest will float to the top of each jar!!! so.....
as the mixture cools, shake them lightly back and forth to mix and swirl the peel evenly through the marmalade as it begins to set, this normally starts to happen 1 to 2 hours after being jar'd. I normally put them on a heat pad in front of me on the coffee table as i watch TV in the evening i can monitor the mix.
Your friends will be so impressed with this professional homemade marmalade they'll be asking for more
Accessories you need
1) I use NEW jars rather than recycled jars i've saved from shop bought items. The smells left in old jars can effect the taste of your marmalde and the seals are second hand.
2) Don't force the orange pulp through the seive otherwise you'll get cloudy marmalde
3) If you like less zest, use less and add more liquid to balance up the loss in volume.
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