Quick and Easy Marmalade
Quick and Easy Marmalade
Metric/Imperial
1 X 875 g/1 lb 13 oz can prepared Seville oranges
water (as directed on can)
2kg/41b granulated sugar
15g/’/2oz butter
Empty the contents of the can of oranges into a 2.25 litre/4 pint ovenproof mixing bowl and stir in the water and sugar. Cook on FULL (100%) for 4 minutes and stir well.
Cook on FULL (100%) for 5 to 7 minutes, stirring with a wooden spoon every 2 minutes, until the sugar has dissolved.
Cook on MEDIUM (50%) for 28 to 30 minutes, stirring twice during cooking. When stirring for the first time, stir in the butter.
To test for setting, put a teaspoon of marŽmalade on a cold saucer. Allow to STAND for 2 minutes, then push the surface with a finger. If the .skin wrinkles, then the marmalade is ready; if not, cook on FULL (100%) for a further 1 to 2 minutes, then test again. When setting point is reached, bottle in warm sterilized jars. Allow to cool, then cover with waxed paper, seal and label. MAKES 2.