114
I
ngredients
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: 6pt pyrex ® bowl
Oven accessory: glass turntable
1.
Grate oranges and lemon ensuring all the pith is left on the
fruit. Set the rind aside.
2.
Peel the fruit and put it 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 with pierced clingfilm 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 with pierced clingfilm.
Stir in the butter and cook uncovered to setting point 18-20
mins.
8.
Leave to stand for 10 mins then pour into warmed sterilized
jars.
N.B
Do not double this recipe as it will boil over.
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.
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