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Quick Orange Marmalade
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Makes about 3kg (6lb). Scrub oranges and lemons under warm running water to remove any chemicals from skins. Place fruit in large saucepan with water and bring to boil. Boil, partially covered with lid, for 1 hour. Remove fruit when cool enough to handle, cut in half and take out pips. Put pips back into cooking liquid. Boil for 10 minutes. Strain into preserving pan and remove pips. Slice oranges, cutting peel into chunky shreds of edible size. Place all shreds, pulp and juice into liquid in preserving pan. Bring to boil and add sugar. Lift pan off heat and stir until sugar is dissolved. Return pan to heat and heat to rapid boil until setting point reached (105C/220F) on sugar thermometer. Allow mixture to cool before putting into hot clean jars, so that peel is evenly distributed.
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