Citrus Preserve

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Citrus Preserve
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
45
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie45 kcal(2 %)
Protein0.06 g(0 %)
Fat0.01 g(0 %)
Carbohydrates11.46 g(8 %)
Sugar added10.73 g(43 %)
Roughage0.15 g(1 %)
Vitamin A1.36 mg(170 %)
Vitamin D0 μg(0 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0 mg(0 %)
Niacin0.03 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate1.81 μg(1 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.06 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3.5 mg(4 %)
Potassium11.95 mg(0 %)
Calcium3 mg(0 %)
Magnesium0.76 mg(0 %)
Iron0.01 mg(0 %)
Zinc0.01 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
1500
Ingredients
16 ounces unwaxed Oranges
4 tablespoons lemon juice
5 cups water
4 cups sugar (warmed in a very low oven.)
How healthy are the main ingredients?
sugarOrange
Product recommendation
Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm. Wipe the outside of the filled jars and cover the surface of the marmalade with waxed circles. Seal tightly with lids. This must be done while the marmalade is hot, not warm, to prevent mould forming.

Preparation steps

1.
Cut the oranges in half and squeeze out the juice and pips. Cut away any thick white pith from the peel and finely shred the peel with a sharp knife.
2.
Roughly chop the pith and tie loosely in a piece of muslin with the orange flesh and pips.
3.
Put the shredded peel, orange and lemon juices, muslin bag and water into a large heavy-based pan. Place over a low heat and slowly bring to a boil.
4.
Reduce the heat and simmer gently for 1 1/4-1 1/2 hours, until the peel is tender. Remove the muslin bag, squeezing the juices into the pan.
5.
Stir in the warmed sugar until completely dissolved and then bring to a boil. Boil rapidly for about 15 minutes until setting point is reached. Skim off any scum from the surface and leave to stand for 10-20 minutes.
6.
Stir once. Pour into hot sterilised jars, cover, seal and label.