Low-sugar marmalade
A healthy version of the classic breakfast preserve with an intense fruit flavour
Difficulty and servings
Makes about 2.25kg/5lb
Preparation and cooking times
Prep 30 - 45 mins
Cook 1 hr
Vegetarian
- Cut the oranges into thin slices. Remove the pips and tie them in a muslin bag. Place the orange slices in a preserving pan with the apple juice and the pips. Bring to the boil then simmer very gently for 30-40 minutes, or until the orange peel can be pierced easily with a fork. The mixture will be very thick, with little liquid.
- Add the jam sugar and stir over a low heat until it has completely dissolved, about 5 minutes. Bring to a good rolling boil then bubble for 4 minutes. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)
- Remove the muslin bag and leave the marmalade to stand in the pan for 15 minutes to cool a little, and to allow the peel to settle; pot in sterilised jars, seal and label.
Recipe from Good Food magazine, January 2002.
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http://www.bbcgoodfood.com/recipes/1168/
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Ingredients
- 900g Seville oranges
- 600ml pure, unsweetened apple juice
- 900g jam sugar (available in all large supermarkets)
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Difficulty and servings
Makes about 2.25kg/5lb
Preparation and cooking times
Prep 30 - 45 mins
Cook 1 hr
Vegetarian
Low sugar, full of flavour
Ingredients
- 900g Seville oranges
- 600ml pure, unsweetened apple juice
- 900g jam sugar (available in all large supermarkets)
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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22 June 2010
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08 December 2011
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