Hartley's thin cut Seville orange marmalade
£1.99 (23.4p per 100g)
Preparation & Storage
- 1. Empty contents into a large 8pt (4.5ltrs) saucepan. Add 3/4 pint (425ml) of water using the measure mark on the side of the can. 2. Stir in 4 lbs of sugar (1.8kg). Bring to boil, stirring continuously with a wooden spoon. 3. Reduce heat, maintain boil for further 15 mins, stir occasionally. Add a knob of butter during boiling to disperse foam. 4. Test for setting - remove from heat, put 1/2 teaspoon of marmalade onto cold saucer and put in cool place. Test after 2 minutes by drawing a finger over surface. If it wrinkles, setting point has been reached. If not, reboil for a few minutes. Test again. 5. Stand for further 2-3 minutes before pouring into warmed jars. If peel floats, stir contents of each jar. 6. Cover each jar with screw cap, parchment or film. NOTE: Small white specks may be seen in the contents of this can, these are natural deposits of Seville Bitter Oranges and will dissolve on boiling.
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