Orange Shred Marmalade

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg Seville oranges
  • 4½ pints/2.5 litres water
  • Juice of 2 lemons
  • 3lb/1.5 kg sugar


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 to the fruit pulp and simmer for 20 minutes then strain through a jelly bag overnight. Mix the two liquids together and stir in the sugar over low heat until dissolved. Add the peel and boil hard to setting point. Cool for 5 minutes and stir well. Pour into hot jars and cover.

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