Classic Seville Orange Marmalade (delicious)
- 8 Seville Oranges (2 lb.)
- 2-3 lemons
- Cold water
- Granulated sugar
Halve oranges crosswise, squeeze out juice – put into a large measuring cup. Reserve all seeds, pith and any loose membranes. Slice rind into thin or thick strips and desired length according to taste (always a discussion, thick/thin/chopped? I like thin). Combine with juice and measure into a large saucepan. There should be about 6 cups rind plus juice. Tie seeds and membranes from sieve loosely in double thickness of cheesecloth and add to sauce pan.
Add water equal to quantity of rind/juice plus 1 cup – total of about 7 cups. Bring to boil over high heat and reduce heat and simmer uncovered, very gently until rind is tender and translucent, about 2 hours. Periodically press seed bag to help extract the natural pectin. At the end of simmering time, remove and discard seed bag after pressing out all the liquid.
Measure mixture into a large heavy saucepan. Add equal quantity of sugar, about 8 cups and stirring constantly, bring to a boil over high heat. Boil hard until marmalade thickens and sets, about 20 – 25 minutes.
Skim off scum and pour marmalade into hot sterilized jars. Leave a ½ inch head space. Remove air bubbles by sliding a rubber spatula between glass and marmalade (don’t do this!) Seal.
- Bry needs to add to this recipe but this is the original
(Mum from forever)