Tea, Earl Grey, 4 tea bags or 2 tbsp loose weight
1/2 dl water
400 g untreated orange pulp
400 g Dansukker Jam Sugar
Soak the Earl Grey tea in 1/2 dl water, and then sieve out the leaves or remove the tea bags.
Wash and peel the oranges, cut out the pulp and place in a pan along with the jam sugar and tea.
Add a little orange zest if so desired.
Boil for 5-7 minutes, stirring occasionally.
Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.
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