Jelly Marmalade.

Jelly Marmalade.


    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


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  • 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.



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