Traditional Seville Orange Marmalade
- 3 lb 1.3 kg seville oranges
- 2 lemons
- 5 pints 2.8 litres water
- 6 lb 2.7 kg sugar
- Wash and scrub the oranges and lemons. Cut the fruit in half and squeeze out the juice. Remove the pips and membrane and tie in a muslin bag.
- Cut the peel into thin shreds (or course ones if preferred) and then place in a large preserving pan, with the juice, and the bag of pips and the water.
- Bring to a boil and simmer gently, uncovered, for about 2 hours, until the contents of the pan are reduced by about half and the peel is soft and tender.
- Remove the muslin bag and squeeze the bag hard and carefully, to remove all the gooey liquid; this contains the pectin which is so important for a good set.
- Add the sugar and stir until completely dissolved. Bring to a boil and boil rapidly until setting point is reached.
- Remove any scum from the surface. Cool for 5-10 minutes.
- Stir well to distribute the peel. Pour into cooled, sterilized jars and seal. Label and store.