Name of dish/recipe: Seville Orange Marmalade
Cooking time: mins Total time: mins
Ingredient name Required measure Purchased Cost Work it out
Quantity Weight Weight Purchased Total
/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
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
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.