Clove and orange marmalade

Clove and orange marmalade

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This aromatic marmalade tastes delicious spread on hot buttered toast for breakfast.

The ingredient of Clove and orange marmalade

  1. 1kg (about 5 small) oranges, scrubbed
  2. 300g (about 2 medium) lemons, scrubbed
  3. 2.25L (9 cups) water
  4. 1.25kg sugar
  5. 2 tablespoons whole cloves

The instruction how to make Clove and orange marmalade

  1. Thinly slice the oranges and lemons. Remove seeds and reserve. Wrap seeds in muslin to form a pouch and tie with a long piece of unwaxed string. Cut orange and lemon slices into strips.
  2. Place oranges, lemons and water into a large heavy-based saucepan. Place pouch in fruit mixture and tie the string to saucepan handle. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 2 hours or until citrus rind is very soft. Wear rubber gloves to squeeze excess liquid from pouch and then remove the pouch.
  3. Reduce heat to low, add the sugar and stir, without boiling, until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, for 15 minutes or until jam reaches setting point (105u00b0C on sugar thermometer). To test, place a teaspoonful of jam on a cold saucer in the freezer for 2 minutes or until cooled to room temperature. Run a finger through the jam - if the surface wrinkles and the jam remains in 2 separate portions, it is ready.
  4. Remove saucepan from heat and use a metal spoon to skim off any scum from the surface. Stand marmalade for 5 minutes to cool slightly. Add the cloves and stir to distribute the fruit, rind and cloves evenly. Ladle the marmalade into hot, sterilised jars (about 2-1itre [8-cup] capacity in total), seal and invert jars for 2 minutes. Turn jars upright and allow to cool. Label.

Nutritions of Clove and orange marmalade

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calories: https://schema.org
calories: NutritionInformation

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