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Recipe: Orange Marmalade
Published January 1, 1970 8:00 AM PHT
Updated February 21, 2020 8:01 PM PHT
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This zesty marmalade can be served with toasted bread, topped in a pancake or ice cream.
INGREDIENTS:
6-8 small oranges
1 lemon (Use the zest and juice)
6 cups water
1 kg granulated sugar
5 tablespoons brandy
3-4 jars or canning bottle (Sterilized)
PROCEDURE:
Cut the oranges into 1/8- inch slices, removing the seeds as you cut.
Stack the cut oranges and cut it into quarters.
Place the oranges into a stock pot.
Place the oranges into a stock pot.
Add zest and juice of lemon and water.
Set the heat into high and boil the mixture for 10 minutes.
Set the heat into high and boil the mixture for 10 minutes.
Once it boils, lower the heat to simmer, stirring continuously
until the oranges are soft.
until the oranges are soft.
Return the heat to high then add the sugar, stirring continuously.
Wait for the mixture to change color to a bit dark from the previous color.
Test the mixture, when the consistency is like a soft gel and moves slightly,
it is ready.
it is ready.
Place the mixture onto sterilized jars.
Place the bottled marmalade to a pot with metal rack.
Fill the pot with water until the top of the jar.
Allow to boil for 10 minutes.
Fill the pot with water until the top of the jar.
Allow to boil for 10 minutes.
Remove the jar and cool at room temperature for 24 hours before serving.
