|Preparation||Cooking||Start to finish|
|31 min.||40 min.||1 hour 11 min.|
|1||Wash 1 kg caster sugar. I've chosen to add a couple of lemons for a more tangy flavour, but this is not essential.
Buy organic fruit if possible, as you will be using the peel.
|2||Plunge the fruit into boiling water for 10 minutes to blanch.||10 min.|
|3||Trim the top and bottom off each orange and discard.||3 min.|
|4||Slice, using a mandolin if you have one, as this makes the job a lot easier.||10 min.|
|5||Then chop the slices into small pieces.||10 min.|
|6||In a large pan, heat 1 kg caster sugar and 500 ml water to 230°F (110°C), using a
thermometer to check the temperature.
|7||Add the fruit to the sugar syrup and mix well.
Let the temperature come back up to 221°F (105°C).
|8||Your marmalade is ready.|
|9||Fill the jars and immediately turn them upside down. This will push the air trapped in the jars up through the hot marmalade and sterilize it.
Then stand the jars right way up.
For 2 kg : 2.80 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Pavlova, Fresh mint ice-cream, Panna cotta, Citrus crunch, ... [All]|
|Orange: You can check-out other recipes which use it, like for example: Mulled wine Belle-Plagne style, Nonettes, Sweet pancake rolls from Brittany, Flambéd bananas , Panettone, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Classic French white bread, Pilau rice, Vietnamese prawns, Sushi, Pitta bread, ... [All]|
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