An ideal spread for toast or something to top a Scone with. This Shredless Marmalade is really more of a jelly. It has a nice smooth consistency so its really good to spread on teatime treats. If you have the time to make this at home it's really worth the effort.
4 ingredients7 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Nut Free
Vegetarian
Vegan Recipes
Method
Step 1
Cut the oranges and lemons in half and squeeze the juice, place in a large pan or preserving pan.
Ingredients for this step
1kgSeville orange(s)
2Lemon(s)
Step 2
Cut the fruit into rough chunks and place in a muslin bag with any pips. Tie well, and place in the pan with 1.5litres water.
Ingredients for this step
2lWater
Step 3
Bring to the boil then simmer for 1.5 hours.
Step 4
Remove the muslin bag and allow to drip for 15-20 minutes to extract as much pectin as possible, then tip the contents of the muslin bag into a clean pan with the remaining 500ml water.
Ingredients for this step
2lWater
Step 5
Bring to the boil and simmer for 20 minutes then strain through the muslin bag again, squeezing out as much pectin as possible into the original pan of fruit juice (step 1).
Step 6
Add the sugar cook gently until dissolved then bring to the boil until setting point is reached. This may only take a couple of minutes.
Ingredients for this step
1.5kgSilver Spoon White Granulated Sugar
Step 7
Pour into sterilised jars and seal.
Ingredients
MetricImperial
For The Marmalade Jelly
1kgSeville orange(s)
2Lemon(s)
2lWater
1.5kgSilver Spoon White Granulated Sugar
Utensils
Large preserving pan
Muslin cloth
Sterlised jars and lids
7 Baker Ratings
I made this a couple of years ago and my daughter loved it. One question. How much liquid should there be when you add the sugar? Some have boiled off when extracting the pectin. Should it be topped up to 2 Litres?
