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Seville Orange marmalade




Source of Recipe


the web


List of Ingredients




6 Seville oranges
2 lemons
2kg/4lb sugar
2 3/4 l/4 1/2 pints water



Recipe



yield: 7 jars

Wash oranges and lemons, quarter and slice thinly across, catching all juice and discarding the pips and hard ends of the quarters. Put the sliced fruit into a large bowl with the water, cover and leave for 24 hours, then put into a preserving pan and simmer slowly until reduced to half its volume and the peel is softened. This may take 2 - 2 1/2 hours.
Add the warmed sugar, stir to dissolve, then boil rapidly for 10 minutes, test for setting. When setting point is reached, skim at once, cool for about 15 minutes, stir round gently and pour into heated jars, cover and seal.