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Ингредиенты
- 1Â 1/2 lb Seville oranges
- Â Â Juice of 1 large lemon
- 2Â 1/2 c. water
- 3 lb sugar warmed
Инструкции
- Wash the fruit, then cut it in half and squeeze out the juice. Tie the pith and pips in a muslin bag and shred the peel. Soak the peel and the muslin bag in the water overnight.
- Put the peel, muslin bag and the water in the pressure cooker. Put on the lid and bring to HIGH (15 pounds) pressure. Cook for 10 to 15 min, according to the thickness of the peel. Reduce pressure at room temperature. The peel must be really tender before the sugar is added. To test, let it cold, then press a piece of peel between thumb and forefinger.
- When it is cold sufficient to handle, take out the muslin bag and squeeze the juice from it into the cooker. Then add in the warmed sugar. Stir over gentle heat till the sugar is dissolved, then boil it rapidly in the open cooker till setting point is reached (sugar temperature should be 221 degrees). Skim if necessary and let the marmalade cold till skin starts to create before pouring it into hot, dry jars. This prevents the peel rising in the jar. Cover each jar immediately with a waxed disc; when it is cold, cover with cellophane or possibly a lid.
- This recipe yields about 5 pounds marmalade.
- Yield: 5 pounds
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 592g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
