SEVILLE ORANGE MARMALADE

2 lb (1 kg) Seville oranges

4 pints (2.251) water Juice of 1 lemon

4 lb (1.75 kg) sugar

Cut the oranges in half, and squeeze the juice into a preserving pan or large heavy-based pan. Lift out the pips and tie them into a piece of muslin, suspending the bag in the pan by tying it to the handle with a long piece of string or cotton. Chop the flesh into the preferred thickness and add to the juice with the water. Add the lemon juice. Simmer for about 2 hours, until the peel is very soft and the contents of the pan are reduced by half. Remove the bag of pips, squeeze any liquid from it into the pan, and discard.

Stir in the sugar over low heat until dissolved. Bring quickly to the boil and boil hard to setting point, which will take about 20 minutes. Remove from heat and leave to stand for 10 minutes. Stir well to distribute the peel evenly, then pour into hot jars and cover.

Makes about 8 lb (3.75 kg).

SEVILLE ORANGE MARMALADE Photo Gallery



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