Seville orange marmalade

Seville orange marmalade

By
From
Encyclopedia of Food and Cookery
Makes
2.8 kg

If you cannot get bitter oranges use sweet ones instead. These will of course give a sweeter flavour to the marmalade.

Ingredients

Quantity Ingredient
1.5kg seville oranges
2 lemons
3 litres water
3kg sugar, warmed

Method

  1. Scrub fruit, peel, and cut peel into fairly coarse strips. Chop fruit pulp, removing pips and any pith. Tie pips and pith in a muslin (cheesecloth) bag (they contain the pectin that sets the marmalade).
  2. Put peel and flesh in a pan with bag of pips, add water and bring to the boil. Simmer gently until volume has reduced by about one-third. Squeeze bag of pips to press out all the juice and discard bag.
  3. Measure cooked pulp and return it to pan with 500 g sugar to each 625 ml pulp. Stir over a gentle heat until sugar has dissolved, then boil for 15–20 minutes or until setting point is reached. Cool a little and ladle into warm, dry, sterilised jars. Cover and seal.
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