Easy recipe Two-fruit Marmalade With Brandy Recipe

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four large (about about one.about twokg) navel oranges, washed about two (about three hundred and twenty-fiveg) lemons, washed about one.twenty-fiveL (about five cups) water about one.about fivekg sugar sixtyml (one quarter cup) brandyStep about one 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. Step about two Preheat to oven to about one hundred and fiftyC. 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 twelve-fifteen minutes or until warmed through. Step three Meanwhile, remove seeds from fruit mixture. Transfer fruit mixture to a wide, heavy-based saucepan. Bring to boil over high heat and boil for about ten minutes or until rind is tender. Two-fruit Marmalade With Brandy Recipe. Step four Reduce heat to medium-low. Add sugar to fruit mixture, stir until sugar dissolves. Two-fruit Marmalade With Brandy Recipe. Increase heat to high and bring quickly to boil. Reduce heat to medium and boil gently, stirring occasionally, for fifty minutes or until mixture reaches setting point (see note on previous page). Step about five Remove marmalade from heat immediately and stir in brandy. Set aside for about five minutes. Step six Stir to evenly distribute fruit and ladle into jars, seal and turn upside down for about two minutes. Turn upright and set aside until cooled. Two-fruit Marmalade With Brandy Recipe. Label, date and store in a cool, dark place..