← Back to Search Results preserving British
orange-marmalade

Photo by:
Comments: 0
 

Recipe

In some parts of England marmalade is called squish. Many commercial marmalades are so sweet that the orange flavor is lost, but you can make homemade marmalade to please yourself. The lemon in this recipe gives a nice tart edge to the marmalade.

Yield : Three 8-ounce jars

Ingredients

  • 3 large oranges
  • 3 lemons
  • 3 cups water
  • About 1½ cups sugar

Directions

Peel the oranges and two of the lemons, and cut the peel into very thin slices. Seed the oranges and cut up the pulp. Save the pulp of the two lemons for another use. Put the fruit and water in a pot. Bring to a boil and let simmer for 5 minutes. Remove from the heat and let stand overnight in a cool place.

Measure the fruit and liquid and, depending on your taste, add about ½ cup sugar for each cup fruit (you must add enough sugar to make the jam jell). Stir the sugar into the fruit and put the pot back on the stove over medium heat. Stirring often, let the jam cook about 30 minutes. Test for jell point by spooning a little jam onto a saucer and placing it in the refrigerator or freezer for a minute or two. If the jam jells it is ready to put into jars. I use the last lemon at this point. Peel the remaining lemon and slice the zest into very thin slices. Cut the pith away from the lemon and discard. Chop the lemon pulp into small pieces, remove any seeds, and add it and the zest to the jam.

Pour into three 8-ounce jars. If you seal the jars with paraffin, do so as follows. Leave ½ inch head space in the jar. Pour one thin layer of paraffin over the hot jam. Let this layer set until it is firm, and then pour on one more thin layer.


© 1987 Marion Cunningham

Note from Cookstr's Editors

Nutritional information is for each jar.

 

Nutritional Information

Nutrients per serving (% daily value)

477kcal (24%)
127mg (13%)
166mg (277%)
19mcg RAE (1%)
391mg
28mg
3g
112g
8g
129g
0mg (0%)
6mg (0%)
0g (0%)
1g (1%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
raos-cookbook Rao's Cookbook
by Frank Pellegrino
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
spice Spice
by Ana Sortun
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?