Seville Orange Marmalade
Traditional orange marmalade recipe
3lb Seville or bitter oranges
6 pints water
6 lb granulated or preserving sugar
- Wash dry and cut fruit in half. Squeeze out juice and strain into bowl through a sieve keeping all the pips. Also pull out all the pulp and put in with the pips into a muslin bag.
- Slice the peel either by hand or by machine.
- Put sliced peel into pan with water and the bag of pips and pulp and cover with cloth.
(the recipe says stand over night but I don’t always bother)
- Put the pan on bring to the boil turn down and simmer for about 2 hours or until the liquid has reduced by about half.
- Remove the bag of pips and add the sugar gradually stirring until it is dissolved. When the sugar has dissolved then bring to a rolling boil
- When it is boiling start testing for a set after about 12 minutes. It always varies.
- Leave for 5 minutes before starting to pot up.
- This recipe usually makes about 10 jars.
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