This is the nicest Seville orange marmalade I have made.The instructions are fairly simple but be sure to cook the peel jently for a long time with no sugar to soften and release pectin. Seville oranges contain a lot of pectin so dont need p
2.5 kilos Seville oranges
5 pints water
Juice of 2 large lemons
5 lb granulated sugar
Cut the oranges in half and queeze all juice into the pan
Cut each orange into quarters & scrape out most of the white pith with with a sharp knife or a serrated grapefruit spoon.
Put all the pips into a nylon or muslin bag with as much of the white pith as is sensible -you cant use all of it..
Cut the orange peel into very thin strips and put into the pan with the bag of pips & pith.
Add juice of lemons and the water
Simmer barely moving for 3 - 4 hours
Take off the heat and leave overnight to cool
Remove the bag of pips/pith and squeeze it over the pan. A gloopy liquid comes out, this contains a lot of pectin - scrape it off the bag into the pan and then throw away the contents of the bag.(the bag can be washed for another use)
Add sugar all in one go and stir until it is dissolved then bring to the boil and keep at a rolling boil for 15 minutes at 220 degrees (use a jam thermometer..
Test til it gells when a bit is put onto a saucer, popped into the fridge for a few minutes and a skin forms which you can see by pushing it with a finger.
Let the marmalade stand for 20 mins until it thickens slightly and then pot up -
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