JELLY MARMALADE


Ingredients

6 Oranges – approx. 3⁄4 pint
Juice 1 Large Lemon
2 lb 10 oz (1.2kg) Sugar
1 Pint (570ml) Water
1 bottle of Certo

jelly maramalde


Method
  • Wash the oranges and the lemon, cut in halves and extract the juice.
  • Cover the orange peel with water.
  • Bring to the boil, then simmer, covered, for 10 minutes.
  • Strain the liquid and add sufficient to the fruit juices to make 1 pint in all.
  • Place in a heavy saucepan with the sugar and stir over a low heat until the sugar has dissolved.
  • Bring to a full rolling boil and boil rapidly for 2 minutes.
  • Remove from the heat and stir in the Certo.
  • Bring to a full rolling boil again and boil for half a minute. Skim if necessary. Pot and cover in the usual way.

MAKES 4lb OF MARMALADE