Title: Kinloch Marmalade
Categories: British Jam
Yield: 8 Lbs jelly

3	lb	Seville oranges
3	lb	Other citrus fruit such as:
		. lemons, limes, grapefruit
		. sweet oranges, tangerines
		. or clementines (never use
		. dreary & tasteless
		. satsumas)
5	qt	Water
12	lb	Granulated or preserving
		. sugar

Scrub all the fruit in hot soapy water to get rid of as much as possible of the horrendous preservatives with which they are often sprayed; rinse well. Put the fruit into a preserving pan (kettle) or a large saucepan with the water, and bring the water to the boil. Cover the pan with a lid and simmer very gently for 3-4 hours.

Take the pan off the heat when the fruit looks pulpy, and cool them enough to be able to handle them without pain. Take each piece of fruit out of the liquid, cut it in half and scoop any pips into a small saucepan. Put the fruit into a food processor and whiz briefly to cut it up. but take care not to puree it; I find this easiest done if I process the fruit in small amounts. Put the whizzed fruit back into the large saucepan. Set aside.

Add 1 pint / 2 1/2 cups / 600ml water to the pips and simmer them gently for 20 minutes, then strain this water (full of natural pectin) through a sieve into the contents of the large pan. Add the sugar to the marmalade mixture and, over moderate heat, stir to dissolve the sugar, taking great care not to let the marmalade boil before the sugar has completely dissolved - you will feel a gritty texture with your wooden spoon as you stir. When all the sugar has dissolved, let the marmalade mixture come to a full and rolling boil, and boil it fast for 20-25 minutes, watching to be sure it does not boil over the top of the pan.

Pull the pan off the heat and trickle some of the hot marmalade on to a saucer. Leave for several minutes to cool, then push the surface with your fingertip - if it wrinkles, you have a set and you can pot the marmalade into warmed jars, seal and label. If it doesn't wrinkle, put the pan back on the heat and boil fast for another 5 minutes before testing for a set once more. The longer the marmalade boils, the darker will be the result, so it is good to get a set at the earliest opportunity. Store the jars in a cool space. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book, by Little, Brown & Co., London ISBN = 0-8212-1809-3

Scanned and formatted for you by The WEE Scot -- paul macGregor

From: Paul Macgregor Date: 05-04-96 From: Kneadles@esosoft.Com (Hugs) Date: Fri, 13 Mar 1998 07:38:30 ~0600

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