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Orange and tangerine marmalade
A tangy sweet marmalade
2kgs of seville oranges
1kg of tangerines with pips.
3kgs of caster sugar
Peel the rind from the fruit with a potatoe peeler.
Cut the fruit in half and squeeze out the juice,pour this juice into a solid boiling pan.
Put the white pith into a muslm bag with the pips,tie this up firmly.
Chop up the skins into thin strips,this can be done in an electric moulinex.
Add a pint of water to the skins or just enough to cover,and boil gently for one and a half hours.
Add this to the juice and drop in the muslin bag.Add the sugar and stir untill disolved.Bring to the boil,boil gently untill it has reached setting point(about 45 mins).Pour hot marmalade into clean jars and seal immediately.
Preparation time: 2 hours
Serves: approx.2 litres of marmalade
Mt. Baker Lodging, Inc. (accommodations)|
Glacier, Washington, United States
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