Marmalade-Orange Jelly

1. As many Seville or bitter oranges                                          2. 1.25 litres (2 pints) water to
as are required.                                                                         500 g (1 lb) oranges.
                                                                                               3. 1 kg (2 lb) sugar to 500 g (1 lb) oranges.


    Stalk and wipe oranges and weigh them. Put into jell pan and pour over them cold water in above proportions. Bring to boil and let them boil gently till oranges are tender, covering them with plate to keep them under water. Boil 11/2 hours, allow to cool,k then lift the oranges out on to a colander and drain. do not throw away water.

    Cut oranges into quarters and scrape out soft pulp and pith into a clean bowl, tying pips up in a small muslin bag. Next cut the best of the peel with a sharp knife or a pair of scissors into very fine shreds, rub pulp through a sieve, scraping the sieve underneath from time to time. Return shredded peel, sieved pulp and pips (in bag) to the water in which oranges were boiled. Mix together, bring nearly to the boil, then add sugar. Dissolve sugar slowly, then boil up and continue to boil till it jells when dropped on a cold plate. Stir frequently and skim the top. When ready pour marmalade into dry, heated glass jars and when coll tie or screw down and make airtight. If orange jelly only is wanted, a very few of the shreds, or none at all, should be pout in.