110
Ingredients
450 g (1 lb) seville oranges
1 lemon
900 ml (1
1
/
2
pts) water
450 g (1 lb) sugar
knob of butter
Orange Marmalade Makes 1
1
/
2
-2 lbs
Dish: large bowl
Oven Accessory: glass turntable
1. Grate oranges and lemon ensuring all the pith is left on the
fruit.
2. Place the peeled fruit in a food processor and chop until
the pips are broken.
3. Place the chopped mixture in a large bowl and pour over
boiling water. Cover and cook on HIGH power for 10 mins.
4. Strain the mixture through a sieve into another large bowl
pressing the pulp well until all the juice is extracted.
Discard the pulp.
5. Stir the shredded rind into the hot juice and cook
uncovered on HIGH power for 10 mins. until rind is tender,
stirring occasionally. Stir in the sugar until dissolved.
7. Cook on HIGH for 8 mins covered. Stir in the butter and
cook to setting point 4-6 mins.
8. Leave to stand for 10 mins then pour into warmed
sterilized jars.
I
ngredients
4 lemons, grated rind and
juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
Lemon Curd Makes 2 lbs
Dish: large bowl
Oven Accessory: glass turntable
1. Place all ingredients in bowl. Mix well.
2. Cook on HIGH power for 1 min. Stir. Continue to cook in 1
minute stages until mixture starts to thicken, then cook for
30 secs. at a time until mixture coats back of spoon. (The
eggs will curdle if overcooked).
3. The mixture will thicken on cooling. Pot into warm jars.
Cover with a circle of waxed paper and a jam pot cover.
PRESERVES
