This marmalade is for those who are short of time and patience. While it does not have the elegance of thin strips of peel, it does have a delicious flavour and soft texture.

2 lb (1 kg) Seville oranges

1 lemon

4 pints (2.251) water

4 lb (1.75 kg) sugar

Cut the oranges and the lemon in quarters. Remove the pips, tie them in muslin and suspend the bag in a preserving pan. Put some of the fruit into a liquidizer with a little water and blend until well chopped. (If a food processor is used, do not add the water.) Pour into the preserving pan, and repeat the process until all the fruit and water have been used. If the fruit is chopped with a food processor, add all the water with the fruit to the pan. Simmer for 1 hour (the fruit does not need cooking as long as in traditional recipes since it

Has been well-broken by the chopping process).

Remove the bag of pips, squeezing any retained juice into the pan. Discard pips. Stir in the sugar over low heat until dissolved. Bring quickly to the boil and boil hard for about 15 minutes to setting point. Remove from heat and leave to stand for 10 minutes. Stir well, pour into hot jars and cover.

Makes about 7 lb (3.25 kg).

Note: This and the previous marmalade may be darkened by adding 1 tablespoon black treacle with the sugar, or may be flavoured with spirits or liqueurs.



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