Hartley's Ma Made Prepared Thin Cut Seville Oranges
850g £0.28 per 100g
£2.39
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Product Information
Thin Cut Seville Oranges for homemade marmalade.
Brand
Robertson's
Return To Address
Hain Daniels Group.,
4 Killingbeck Drive,
York Road,
Leeds,
LS14 6UF.
Careline 0800 022 4339
4 Killingbeck Drive,
York Road,
Leeds,
LS14 6UF.
Careline 0800 022 4339
Ingredients
Prepared Seville Bitter Oranges (75%), Water, Acid: Citric Acid, Gelling Agent: Pectin
Features
Just add sugar and water, 6 lbs of delicious homemade marmalade in just 30 minutes
Manufacturer
Hain Daniels Group.,
4 Killingbeck Drive,
York Road,
Leeds,
LS14 6UF.
4 Killingbeck Drive,
York Road,
Leeds,
LS14 6UF.
Storage
Best Before End: See End of Can
Other Information
Full Product Name:
Ma Made Thin Cut Seville Oranges
Storage:
Best Before End: See End of Can
Origin:
Produce of Spain
Ma Made Thin Cut Seville Oranges
Storage:
Best Before End: See End of Can
Origin:
Produce of Spain
Preparation And Usage
Note:
Small white specks may be seen in the contents of this can, these are natural deposits of Seville Bitter Oranges and will dissolve on boiling.
1. Empty contents into a large 8pt (4.5 ltrs) saucepan. Add 3/4 pint (425ml) of water using the measure mark on the side of can.
2. Stir in 4lbs of sugar (1.8kg). Bring to the boil stirring continuously with a wooden spoon.
3. Reduce heat, maintain boil for further 15 mins, stir occasionally. Add a knob of butter during boiling to disperse foam.
4. Test for setting - remove from heat, put 1/2 teaspoon of marmalade onto cold saucer and put in a cool place. Test after 2 minutes by drawing a finger over the surface. If it wrinkles, setting point has been reached. If not, reboil for a few minutes. Test again.
5. Stand for further 2-3 minutes before pouring into warmed jars. If peel floats, stir contents of each jar.
6. Cover each jar with screw cap, parchment or film.
Small white specks may be seen in the contents of this can, these are natural deposits of Seville Bitter Oranges and will dissolve on boiling.
1. Empty contents into a large 8pt (4.5 ltrs) saucepan. Add 3/4 pint (425ml) of water using the measure mark on the side of can.
2. Stir in 4lbs of sugar (1.8kg). Bring to the boil stirring continuously with a wooden spoon.
3. Reduce heat, maintain boil for further 15 mins, stir occasionally. Add a knob of butter during boiling to disperse foam.
4. Test for setting - remove from heat, put 1/2 teaspoon of marmalade onto cold saucer and put in a cool place. Test after 2 minutes by drawing a finger over the surface. If it wrinkles, setting point has been reached. If not, reboil for a few minutes. Test again.
5. Stand for further 2-3 minutes before pouring into warmed jars. If peel floats, stir contents of each jar.
6. Cover each jar with screw cap, parchment or film.
Nutritional Data (Adults need around 2000 kcals a day)
Typical Values | Per 100g |
---|---|
Energy | 272 kcal |
Fat | Trace |
of which saturates | Trace |
Carbohydrate | 67.9 g |
of which sugars | 66.2 g |
Protein | 0.2 g |
Salt | Trace |
As made up by instructions provided |
Recycling Information
Packing - Recyclable
Customer reviews
Overall ratings
Average 4.5 out of 5, based on 2 reviews.Breakdown of ratings
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