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Title: Classic Seville Orange Marmalade
Categories: Five, Citrus, Condiments
Yield: 4 servings

2 lb Seville oranges
1 Lemon
4 pt Water
4 lb Granulated sugar

Put the oranges and the lemon into a large bowl, cover
with boiling water for a couple of minutes, then drain.
This makes them easier to cut.

Cut the oranges and the lemon in half, squeeze out all
the juice.

Remove all the pulp, pith and pips from the orange and
lemon halves.

Cut the peel into thin strips.

Put the strips of peel, the orange and lemon juice, and
the 4 pints of water, into a large preserving pan.

Put the pith, pulp and pips into a muslin bag or piece
of cloth tied up, and suspend it in the pan with the
peel and juice.

Bring the contents of the pan up to simmering point and
simmer gently, uncovered, for approx. 2 hours. Check
that the peel is soft, then remove the muslin bag and
allow it to cool enough to handle. Add the sugar to the
pan and squeeze the bag of pips over the pan to extract
all the sticky, jelly-like stuff (this contains the
pectin that will make the marmalade set.).

Bring back to the boil. Check for a set after 15
minutes. (Keep a saucer in the freezer, and pour a
little of the marmalade onto it. Put it back in the
freezer for a minute then push your finger through it -
if it’s ready it will leave a clear path through the
mixture and the skin will look crinkly.) Boil a little
longer if necessary. When it’s ready the contents of the
pan will have reduced.

Remove from the heat and allow the marmalade to settle
for about 20 minutes, then spoon into warm, sterilised
jars and cover. Label the jars when cold.

RECIPE FROM: https://cookpad.com

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