3 lemons juiced
1 liter purified water
1 kilo caster sugar
4 tbs Cointreau
- Wash the oranges and juice them into a pot.
- Take out the seeds and put the pulp in a small muslin bag and place in pot.
- Shred the peel and add to pot.
- Add lemon juice to pot with water and allow to steep overnight.
- Bring pot to simmer the next day over a medium heat and cook for 30-60 minutes (until peel is soft).
- Squeeze out muslin bag contents into pot and throw out.
- Lower the heat and add sugar slowly whilst stirring (this will allow sugar to fully dissolve).
- Boil for 15-30 minutes and check for setting point.
- If marmalade hasn’t set, boil again for a further 15-30 and check for setting point again and repeat this step until set.
Note: Test for setting point by putting a little bit of marmalade on a cold plate in the fridge for a minute, the setting point has been reached when a skin forms on the surface and it wrinkles when pushed.
Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.
(C) T. Altman 2016
Disclaimer: The information presented here is taken from my own personal experiences and are to be used as a guide only. Please take into consideration, any medical conditions such as allergies before attempting. Permission to reprint any information or photos on this blog must be obtained by the blog creator (email@example.com).