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Janet

In article >,
says...
>
> On 2016-01-10 4:33 PM, Janet wrote:
>
> > I cut the oranges in half, use the FP citrus juicer attachment to
> > extract the juice, (juicer helpfully collects pips); winkle out any
> > remaining pips (save them all) then use an FP medium slicing blade to
> > shred the peels. Takes hours by hand and minutes in the machine. Then
> > tie the pips in a pice of muslin, and put it in with the cooking fruit.
> >
> Other the the FP juicing, that it pretty much what I do. I ream then in
> one of those juicer reamer doodads that that catches the juice and
> seeds, then pour the juice through a sieve into the pot.
>
>
> My recipe is pretty simple. It had been published annually in the
> Toronto Star for years. Put the sliced peel, juice and bagged seeds
> into a pot, add enough water to cover and simmer it for 2-3 hours until
> the slices can be squished between thumb and finger. Then put equal
> parts of the mash and sugar in a, bring it to a rolling boil and cook it
> until it passes the cool saucer set test.

Mine is very similar.

2 pounds of oranges, + 1 lemon, juiced and shredded, pips bagged.
4 pints of water

simmer for 2 hours with pip bag, remove bag, reserve it.

add
4 lbs of warmed sugar.

(I use less sugar then that because I like marmalade to taste tart).

boil hard until it passes the cold saucer test.

as the pip bag cools, squeeze it hard in clean hands to extract more
pectin and add pectin to the pan.

Take pan off the heat; add a dod of butter and stir ( any scum
disappears like magic)

I always make one batch of whisky marmalade; now is when to tip it in.

pour into hot jars and seal.

Janet UK

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