MARMELADE 7 BITTER oranges 10 cups (2.5 liters) water pinch of salt 8 cups (1.6 kg) sugar 1 tablespoon Scotch 1. Wash oranges and wipe them dry. Cut each Seville orange in half, crosswise around the equator. Set a non-reactive mesh strainer over a bowl and squeeze the orange halves to remove the seeds, 2. Tie the seeds up in cheesecloth or muslin very securely. 3. Cut the skin and the the pulp into slices or cubes as thin as possible 4. In a large pot, add the orange slices, seed pouch, water, and salt, as well as the juice from the oranges. Bring to a boil, then reduce to a simmer, and cook until the peels are translucent, about 20 to 30 minutes. (At this point, sometimes remove it from the heat after cooking them and let the mixture stand overnight, to help the seeds release any additional pectin.) 5. Stir the sugar into the mixture and bring the mixture to a full boil again, then reduce heat to a gentle boil. Stir occasionally 6. Continue cooking until it has reached the jelling point, 7. Remove from heat, then stir in the Scotch , and ladle the mixture into clean jars and store them in the refrigerator
Posted on: Sat, 09 Aug 2014 05:10:43 +0000
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