Recipe by Oxmoor House January 1985


Recipe Summary

5 half pints


Ingredient Checklist


Instructions Checklist
  • Scrape outer surface of orange and lemon with blade of a knife to release citrus oils. Peel orange and lemon, reserving rind. Remove and discard white membrane and seeds from pulp.

  • Combine orange and lemon rind, soda, and water to cover in a medium-size stainless steel saucepan. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Drain. Add water to cover; bring to a boil. Boil 5 minutes, stirring frequently. Drain and cool.

  • Grind together orange and lemon rind, reserved orange and lemon pulp, and pears. Combine fruit and sugar in a flat bottomed kettle. Bring to a boil. Reduce heat; simmer, stirring frequently, 40 minutes or until mixture thickens. Remove from heat, and skim off foam with a metal spoon.

  • Quickly ladle marmalade into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process marmalade in boiling-water bath 10 minutes.


Oxmoor House Homestyle Recipes