To Make Orange Marmalade

Late Twentieth Century

Preparation info
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

The best flavour and colour is achieved with small quantities of oranges (maximum 1.5 kg/3lbs). Then the marmalade reaches setting point faster, avoiding prolonged boiling which spoils the finished flavour.