Orange Shred Marmalade

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 lb Seville oranges
  • Juice of two lemons
  • 4½ pints Water
  • 3 lb sugar


    Peel enough thin rind from the oranges to weigh 4oz, and cut into thin strips. Cut up all the fruit and put into a pan with two-and-a-half pints water and the lemon juice. Cover and simmer for two hours. Simmer the peel in one pint water with a lid on until the shreds are soft. Strain the liquid into the fruit pulp. Strain the pulp through a jelly bag and leave to drip for fifteen minutes. Simmer the pulp in the remaining water for twenty minutes, and then leave to strain through a jelly bag overnight. Put the two liquids together and stir in the sugar until dissolved. Add the peel and boil hard to setting point. Cool slightly and stir well. Pour into hot jars and cover.