Marmalades

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Marmalades require great care while cooking because no moisture is added to the fruit and sugar.
If the marmalade is made from berries the fruit should be rubbed through a sieve to remove the seeds.
If large fruit is used have it washed, pared, cored, and quartered.
Measure the fruit and sugar, allowing one pint of sugar to each quart of fruit.
Rinse the preserving kettle with cold water that there may be a slight coat of moisture on the sides and bottom.
Put alternate layers of fruit and sugar in the kettle, having the first layer fruit.
Heat slowly, stirring frequently.
While stirring, break up the fruit as much as possible.
Cook about two hours, then put in small sterilized jars.