Orange Shred Marmalade

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg Seville oranges
  • pints/2.5


Peel enough thin rind from the oranges to weigh 4oz/125g, and cut into thin strips. Cut up the fruit and remaining peel and put into a pan with half the water and the lemon juice. Cover and simmer for 2 hours. Simmer the thin peel in 1 pint/500ml water until soft. Strain the liquid into the fruit pulp. Strain the pulp through a jelly bag and leave to drip for 15 minutes. Add the remaining water