|Thin skinned Bintangor oranges/tangerines|
Interestingly many teachers continued the art of making marmalade in the Methodist School, Sibu.
The recipe called for 10 big lemons, 4 cups of water and 4 cups of sugar. The peels of the fruits must be cut into thin strips of 1/8th inch x 1 inch and all membranes or pith must be removed from the fruits. (or use 8 green Bintangor oranges and 2 big lemons)
Adjust if you like.
10 large lemons 4 cups water 4 cups sugar
Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.
Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy pot, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.
Heat lemon mixture to boiling over high heat, stirring frequently.
Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.
Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, 45 to 60 minutes.
This recipe makes four jars of marmalade.