The ingredient of Two-fruit marmalade with brandy
- 4 large (about 1.2kg) navel oranges, washed
- 2 (about 325g) lemons, washed
- 1.25L (5 cups) water
- 1.5kg sugar
- 60ml (1/4 cup) brandy
The instruction how to make Two-fruit marmalade with brandy
- Use a sharp knife to remove ends from oranges and lemons. Halve fruit lengthways and then thinly slice, reserving any seeds. Wrap the seeds in the muslin and tie with unwaxed white string to enclose. Place orange and lemon slices, muslin wrapped seeds and the water in a large bowl. Cover with plastic wrap and set aside overnight.
- Preheat to oven to 150u00b0C. Thoroughly wash preserving jars and lids in hot, soapy water and rinse well. Drain upside down on rack until ready to use. Place sugar in shallow, ovenproof dish. Place in preheated oven, stirring once, for 12-15 minutes or until warmed through.
- Meanwhile, remove seeds from fruit mixture. Transfer fruit mixture to a wide, heavy-based saucepan. Bring to boil over high heat and boil for 10 minutes or until rind is tender.
- Reduce heat to medium-low. Add sugar to fruit mixture, stir until sugar dissolves. Increase heat to high and bring quickly to boil. Reduce heat to medium and boil gently, stirring occasionally, for 50 minutes or until mixture reaches setting point (see note on previous page).
- Remove marmalade from heat immediately and stir in brandy. Set aside for 5 minutes.
- Stir to evenly distribute fruit and ladle into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place.
Nutritions of Two-fruit marmalade with brandyfatContent: