Clear Orange Marmalade

Preparation info
  • Yields about

    7 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 3 lb. seville oranges
  • 2 lemons
  • 1 sweet orange


Wash the fruit, cut in half and squeeze out the juice, reserving the pulp and pips. Scrape all the white pith away from the skins. Put the pith, pips and pulp into a bowl with 2 pints of water. Shred the peel finely and place in another bowl with 4 pints of water, and the juice. Leave both to stand overnight. Strain the pips, etc., through a muslin bag and tie it loosely. Put the strained liquo