5 big oranges + 2 lemons = 1kg (can also replace with lime)
1 kg sugar
2 liters water
Preparation Time: 3 hours
How to make Marmalade Jam
To prepare the orange and lemon rind – slice the oranges & lemons skin (leave the inner white skin) with a knife and cut to slices.
Peel the Inner white skin of oranges and lemon, then remove the pit and seeds of oranges.
Cut a small amount of outer skin of oranges and lemon into small pieces.
Put No.2 & 3 into a high-speed blender (alternatively can put them in a white bag).
Blend the skinned oranges and lemons.
Add the blended orange & lemon juices with water and boll for approximate 1 hour, until the water reduce to half.
Turn off the fire, add sugar
Light and lower the fire again. Boll the contents for another 1/2 to 1 hour with the lid uncover. Remember to stir the contents on and off to prevent the bottom get burnt.
Test whether the jam is set – place 1 teaspoon of jam on a chilled clean plate (which was put in the freezer earlier). Put back into the freezer for a few minutes and take it out again. Push the jam with a finger and it should wrinkle if the jam is set.
Once the jam is ready (which is still hot), immediately scope it into some sterilised bottle and leave to set.
Leave the jam to cool completely before cover with the lid. The jam is ready to be served.
Sterilise 6 medium sized bottles In the oven at low temp for about 1/2 hour or boil the bottle and inverted it to drip dry. We choose small size bottles therefore we need to prepare more bottles.