Preparation time – 1 ½ hours
Cooking time – 2 ½ hours
Yield – 10lb of marmalade
3lb Seville oranges
Juice of 2 lemons
6 pints of water
6lb preserving sugar
1)Remove any stalk ends from the oranges, scrub & dry them thoroughly. Use a potato peeler or sharp knife and peel off the rind in thin downward strips. Try to leave the white pith behind. Chop or scissor the peel into ¼ inch wide strips & set them aside.
2) Cut the oranges in half & squeeze out the juice (save the pips). Cut away the pith with sharp knife leaving the orange pulp. Chop the pith roughly & tie it in a large piece of muslin, together with the orange pips.
3) Cut the orange pulp into small chunks & put them in the preserving pan, with the chopped peel & muslin bag. Strain the orange juice into the pan & add the lemon juice & water.
4) Bring the fruit mixture to the boil over low heat & simmer uncovered for about 2 hrs or until the peel is soft & the contents of the pan have reduced by about half.
5) Remove the muslin bag & add the sugar, stirring continuously until it has dissolved. Turn up the heat & boil the marmalade rapidly until setting point is reached, after 15 – 20 minutes.
6) Skim the marmalade at once, then leave to cool & settle for about 30 minutes, stirring occasionally to distribute the peel evenly.
7) Pour into dry warm jars & cover with paper discs, waxed side down. Seal the jars when cool with metal tops.