Marmalade
Ingredients
- 1 kg Seville oranges (bitter oranges, in season in January)2¼ lb Seville oranges (bitter oranges, in season in January)
- 1 lemon, large; juice and insides (pith and pips) used
- 2½ litres water (The author wrote '(+?)': perhaps a little more.)10½ cups water (The author wrote '(+?)': perhaps a little more.)
- 2 kg sugar4½ lb sugar
Method
- Wash the fruit. Halve the oranges and lemon and squeeze out the juice. Tie the pips and pulpy insides in a piece of muslin. Slice the orange peel into thin strips.
- Put the peel, juice, muslin bag and water in a large pan and simmer for 2 hours, until the peel is completely soft.
- Squeeze the muslin bag well and remove it. Add the sugar and stir until it has dissolved. Once it comes to the boil, boil for at least 15 minutes on setting 7–7.5 (fairly high on the hob).
- Then test on a cold plate: put a drop on the plate and push it with your finger after a minute. If it wrinkles, the marmalade is ready; if not, boil a few minutes more and test again.
- Leave to stand for 10 minutes, stir, then pour into clean, hot jars and seal straight away.
As she wrote it
Marmelaði.
1 kg. seville appelsínur
1 stór sítróna (safi + innvols)
2,5 L. vatn (+?) = 2 klst.
2 kg. sykur
= Malla í + 15 mín
á 7-7,5 eftir að suðan kemuR
upp, prófa þá á disk