Standard Recipe Name of dish/recipe: Seville Orange Marmalade Cooking time: mins Total time: mins Ingredient name Required measure Purchased Cost Work it out quantity Quantity Weight Weight Purchased Total quantity /g/ml /g/ml cost cost Seville Oranges 56 Oz Lemons 2 Each Water 120 Fluid Oz Sugar 96 Oz Total cost Selling price per serve Number of serves Profit per serve Cost per serve % Mark-up Method Wash oranges and lemons, squeeze out the juice, reserving the pips, and then copy the skin – size depends on what texture you want. Put juice, water and chopped skin in a large saucepan. Tie the pips in a piece of muslin and suspend them in the liquid. Bring to the boil and simmer for 2 hours or until the peel is tender. Meanwhile, put the sugar to warm in low oven. Remove the muslin bag, squeezing out as much of the liquid as possible. Add the sugar to the pan and cook over low heat until dissolved. Turn up the heat and boil rapidly until setting point is reached. Remove the pan from the heat, allow the marmalade to settle for 15 minutes and then pot in hot, sterilised jars and seal.
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