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Marmalade (from the Portuguese marmelada) [1] is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination.
- 8
- 9 min
- Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan.
- Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.
- Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven.
- Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary.
Learn how to make marmalade with seville oranges or other citrus fruits, and how to use it in cakes, puddings, glazes and more. Find tips, FAQs and a buyer's guide for different types of marmalade.
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort, from BBC Good Food.
The original, and classic, English marmalade, as made famous by Paddington Bear. Gluten-free. Low fat. Vegan. Ingredients. 1.3kg Seville orange. 2 lemons, juice only. 2.6kg preserving or granulated sugar. Method. STEP 1.
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