Luke & Ross's Breakfast Gunge
Categories : "Jams, Marmalades" Cuisine: "British
Style"
1.1 kgs Spanish oranges
450 grams lemon
600 grams icing sugar
300 grams demerama sugar
1 litre water
Wash & dry all the fruit.
Use a grate to peel the fruit and bung the zest in the largest vessel you have. Now peel and reserve the pith.
Tear the fruit into small chunks and put it in the pot. Reserve the pips and tie these in a muslin bag along with the pith.
Bring the pot to the boil, then gently simmer for at least 1 1/2 hours.
Place 5 clean 1lb jars in the oven and a Pyrex jug. Set oven to Gas Mark 1.
Check the peel is tender. Now add the sugars and boil it to death!
Stir it constantly and check the temperature. When the temperature has reached 105oC take the pot off the heat and drop a blob onto a cold plate. If it 'sets' then the marmalade is ready.
If not , carry on boiling, try not to boil for more that 30 minutes.
When the marmalade is ready for bottling, take your jars out of the oven. Now fill 'em up!
Yield:
"5 pounds"
Source: "The Doc"
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