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    Sweet Orange Marmalade

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    Sweet Orange Marmalade

    • Preparation time: 25 minutes to 30 minutes
    • Cooking time: 1½ hours, plus cooling
    • Total time: 1 hour 55 minutes to 2 hours 60 minutes 60 minutes

    Makes: about 600ml


    • 8-9 valencia oranges
    • 3 lemons
    • 500g caster sugar


    1. Finely pare the zest from three of the oranges and all the lemons, using a potato peeler or small, sharp knife. Then cut the zest into fine julienne strips. Squeeze the juice from the oranges, stopping when you have 1 litre of juice. Squeeze the juice from the lemons. Put all the juice and zest into a pan with the sugar. Heat gently, uncovered, stirring fairly regularly, until the sugar has dissolved. Then bring to the boil, reduce the heat and simmer for 1 hour and 20 minutes, stirring regularly, particularly towards the end of cooking, to prevent sticking.
    2. Test for setting point by dripping a little of the marmalade on to a cold saucer, then pushing with your finger. It should show distinct wrinkles. If it hasn't reached setting point, simmer for another 5-10 minutes, then repeat the test. When setting point is reached, remove from the heat. Leave to cool a little, then pour into sterilised jars and seal.

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