Very Dufficult New Year Resolution

2 or 3 dozen Seville oranges Sugar, 1/4 of which will need to be Muscovado sugar

Scrub and quarter the oranges. Over a large saucepan (to catch the drips!), rip the flesh out of the quarters. Fling the flesh in with the juice... Add a pint of water...

Cut the peel inso slices, not to small and delicate! Don't pull the pith off the peel. Put them in the other saucepan. ALMOST cover with water...

Bring both to the boil and cook for about an hour, stirring occasionally.

Let them cool and then strain the flesh into the pan with the peel and water in. It takes quite a while for the juice to strain through, and as we are not worried here about the jelly being cloudy, squeeze it so that you get as much liquid and pectin out as possible.

Measure the peel and juice mixture. For every imperial pint of juice + peel, you want a pound of sugar. Make a quarter of this weight Muscovado sugar...

Put the sugar and peel and juice in the jelly pan. Bring to a good rolling boil, and keep it there, stirring occasionally, for a good 15 to

Bottle in HOT sterile jars and fix the lids while still hot. I usually put the jars in the oven at 125 C while the marmalade is cooking.

12 large lemons

Scrub the lemons and limes and peel the zest layer off in nice strips with a vegetable peeler. Snip them up into small slivers with a sharp knife or scissors. Put them in a small pot and just cover them with water.

Quarter the fruit and put that in a larger pot. Half cover it with water. Cook until very soft. Don't forget to cook the peel as well! :)

Strain as above, and measure the sugar as above. Cook and bottle as above also.

2 dozen Seville Oranges sugar Some water.

Scrub and half the oranges and dig all the pips out. Put the pips in a small saucepan with a little water.

Mince the oranges. Put the minced oranges in a large saucepan with a pint of water.

Cook the oranges and the pips. Add the water from the pips to the orange mixure along with the sugar. For every pint of orange pulp, use a pound of sugar.

Boil and bottle as above. BE CAREFUL - this one sticks more than the others and will need more careful stirring!

ok, i'm lost...what is Muscavado sugar??? is that a British thing? or a Gourmet thing?

amy in CNY

I wondered about that too, Amy. There's an abundance of muscadines here, don't know if they make sugar from it. ??? Polly

Thanks so much, Kate! I'm going to add this to my recipe box tomorrow and see if I can get going on making some soon. :D

Leslie, how is the smoking going ? have you managed to stop or not.

Dee in Oz

(puff, puff..... cough, cough)

Leslie & The Furbabies in MO.

Okay, enough said...LOL

Dee in Oz

It's a soft, unrefined sugar, very dark brown. Tastes like treacle.

Nothing wrong with that. The one we ate every day at home was the All In Family one as you get a lot of toast under that many oranges! Makes good steamed pudding, too...

Not sure how glass jars would fare in the post, but you can always pop in for breakfast one day...

Found it here (thought treacle might have another name too!!).

Kate XXXXXX wrote:

Okay, okay, I concede. Naked bread it is. BTW, as long as we've gone this far OT: Does anyone have a recipe for Beer Bread? I received a "Mix'' thing as a gift; all you had to add was 12 oz. of beer; so I had no idea what's in it. But it was really good. A very dense, heavy bread.

Sherry

Scroll down to my Ploughman's Lunch Bread:

This is from last night's local paper . It's a quick bread -- no yeast or rising time.

Julia in MN