Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, marmalade. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Marmalade is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Marmalade is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have marmalade using 5 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Marmalade:

1. Take 2 kg Seville oranges
2. Get 2 unwaxed lemons
3. Prepare 4 kg preserving sugar
4. Prepare 1 large square of cotton muslin
5. Prepare Clean, empty jam jars, I filled 12 assorted sizes

She runs a beauty stand in Marzipan City, and all of her beauty products are made from natural and organic ingredients. For other uses, see Marmalade (disambiguation). Seville orange marmalade with rind Marmalade is a fruit preserve made from the juice and peel of citrus fruits Borrowed from Middle French marmelade, from Portuguese marmelada ("quince jam"), from marmelo ("quince"), from Latin melimēlum ("sweet apple"), from Ancient Greek μελίμηλον (melímēlon), from μέλι (méli, "honey") + μῆλον (mêlon, "apple"). (Received Pronunciation) IPA(key): /ˈmɑː.mə.leɪd/. In savoury dishes, use marmalade to glaze ham, gammon, lamb or chicken pieces with Try our step-by-step recipes and discover how easy it is to make the perfect marmalade or put yours to good use.

Steps to make Marmalade:

1. Wash the oranges and lemons thoroughly, then dry them in a clean tea towel. Pour 2 litres cold water into a large, wide pan or preserving pan.
2. Squeeze the oranges and lemons, adding the juice to the pan of water through a sieve, which will catch the pips - there are loads of pips in Seville oranges.
3. Using a metal spoon, scrape the pith and pips into the sieve holding the pips over the pan.
4. Tip all the pips and pith of the fruit from the sieve into the piece of muslin and tie securely. Put this into the pan.
5. Now comes the tedious bit, shredding the orange skins. I also pared the zest from the lemons and added those. Cut the orange rind halves into pieces and then slice with a sharp knife. If you like chunky marmalade you can keep the pieces quite thick but I like a thin shred so I cut them pretty finely.
6. As you slice, add the peel to the pan, and once you've done about half of the oranges you can put the pan on a medium heat to start the cooking process as it will take a while to come to the boil. When the liquid is boiling and all the peel is shredded, turn the heat down and simmer for two hours, uncovered, until the peel is translucent and the liquid has reduced by about half.
7. While the marmalade is simmering, sterilize your jars by washing in very hot water, or in a dish washer and placing in the oven with their lids. Put the oven on to 160°C/Gas 3, when it reaches that temperature turn the oven off but leave the jars inside.
8. Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a wooden spoon.
9. Add all the sugar to the pan and stir over a low heat until it has dissolved. Increase the heat and boil rapidly until it reaches setting point. This usually takes about 15 minutes. Keep stirring to prevent anything sticking and burning at the bottom of the pan, be careful it's really hot and can bubble up and splash you if it goes for too long without being stirred.
10. Put two plates in the freezer. To test, remove the pan from the heat and spoon a little marmalade onto a chilled plate. Allow to cool for a few seconds, then push with a finger.
11. If the surface of the marmalade wrinkles it is ready. If not, boil for a further 5 minutes and test again. Turn off the heat and allow the marmalade to stand for 15 minutes.
12. Take the jars out of the oven and stand on a wooden board. Use a heatproof jug or a ladle to fill the jars with marmalade.
13. Wait until completely cool before putting the lids on, otherwise condensation will form inside and the marmalade won't keep. Store in a dark, cool place. Eat for breakfast on thickly buttered toast.

Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but it is also made from lemons, limes, grapefruits. Marmalade is a romantic comedy about a fashion model who gets too old to continue her work. Her demise in her professional life happens as her personal life falls completely apart. Marmalade Mum here. :^) There's a new page of my Chemistry Class comic out now!

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