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Orange & Clementine Marmalade
Preparation info
- Makes
6
Jars - Difficulty
Easy
Appears in
Published 2021
This delicious preserve was made famous by Janet Keiller and her son James. After buying the cargo of Seville oranges from a Spanish ship docked in Dundee, Janet boiled them with sugar and Dundee Marmalade was born. Thank you, Janet!
Ingredients
2.5 litres 1 500 g
Method
Add your water to a large pan.
Cut the lemon, oranges and clementines in half, squeeze out the juice and add to the water. Discard the lemon then remove the fruit, pith and pips from the oranges and clementines and place in a muslin (or a cotton dishtowel) and tie this to the handle of the pan and let it sit in the water.
Cut the peel of the oranges and clementines into shreds –