THE OLD KENNELS

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Apricot and Seville Marmalade

This recipe has been in our family since the 70's think it may have been from one of those
little Good Housekeeping magazines or similar. Very easy, tasty and reliable!

makes 8-9lbs...

3lbs whole Seville oranges
4pts water
8 tblsps lemon juice
two cans of apricot halves in syrup
5lbs granulated sugar

put the whole oranges into the water in a preserving pan and boil, simmer for one hour and cool

then remove pips form oranges and reserve in a muslin bag, finely slice the oranges (or liquidise if you like 'no bits') return the oranges and the bag of pips to the pan with the juice and leave overnight.

In the morning add the lemon juice, apricots and their juice (chopped roughly) then bring to the boil and cook for five minutes.

remove the pan from the heat and stir in the sugar until it is all dissolved. Then rapid (rolling) boil for 20 minutes to setting point (test by putting a blob on a chilled saucer, then see if it wrinkles when pushed side ways after it cools). Once you are happy with the set my personal extra is a slug of amaretto or whiskey when it is slightly cooled and just before bottling in to clean, sterilised jars, but only do this after your sure of your set - seal with a wax disc and tight lid, as the marmalade is hot when you seal the lid it will create a vacuum. Marmalade keeps for years in a cool dark cupboard unopened.

For all your preserving needs try www.jamjarshop.com great whether you need a
brand new preserving pan or just some pretty new lids for your saved jars.