Contributed by: Alice
Scrub fruit and peel.
Remove pith from skins and shred peel finely
Place shredded peel in preserving pan with haf the water. Simmer gently for 1-1/2 to 2 hours until peel is tender
Coarsely chop the rest of the fruit and pith. Place with remaining water in another pan. Cover and simmer for 1-1/4 to 1-1/2 hours. Strain through colander or rub through sieve for thicker marmalade. Add strained pulp to softened peel.
Stir sugar into mixture, stirring continuously until dissolved. Bring to the boil and boil rapidly until setting point is reached. Remove any foam.
Allow to cool for 20 to 30 minutes. Pour into warmed jars, cover,seal and label.
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