3 lb. Seville oranges
6 pints water
juice of 2 lemons
6 lb. preserving sugar
6 pints water
juice of 2 lemons
6 lb. preserving sugar
method
1. Remove any stalk ends from the oranges, scrub and dry them thoroughly.
2. Using a potato peeler or sharp, narrow knife, peel off the rind in thin downward strips, being careful to leave all the white-pith behind.
3. Chop or scissor the thin peel into 1/4 in. wide strips and set them aside.
4. Cut the oranges in half and squeeze out all the ]uice, saving the pips.
5. Cut away the yellow-white pith with a sharp knife, leaving the orange pulp.
6. Chop the pith roughly and tie it in a large piece of muslin, together with the orange pips.
7. Put the finely shredded peel in a pan with half the water, the muslim bag and the strained lemon juice.
8. Bring to the boil and simmer, covered, over low heat for 2 hours, until the peel is tender.
9. Meanwhile, chop the peeled oranges roughly and put them in another pan with the remaining water.
10. Bring to the boil, cover with a lid, and simmer the fruit for l 1/2 hours.
11. Strain the liquid from the orange pulp, through a fine sieve or muslin into the pan with the soft peel.
12. Remove the muslin bag, and add the sugar, stirring continuously until it has dissolved.
13. Turn up the heat and boil the marmalade rapidly until setting point is reached, after 15 - 20 minutes.
14. Skim the marmalade at once, then leave to cool and settle tor about 30 minutes.
Pot and cover
2. Using a potato peeler or sharp, narrow knife, peel off the rind in thin downward strips, being careful to leave all the white-pith behind.
3. Chop or scissor the thin peel into 1/4 in. wide strips and set them aside.
4. Cut the oranges in half and squeeze out all the ]uice, saving the pips.
5. Cut away the yellow-white pith with a sharp knife, leaving the orange pulp.
6. Chop the pith roughly and tie it in a large piece of muslin, together with the orange pips.
7. Put the finely shredded peel in a pan with half the water, the muslim bag and the strained lemon juice.
8. Bring to the boil and simmer, covered, over low heat for 2 hours, until the peel is tender.
9. Meanwhile, chop the peeled oranges roughly and put them in another pan with the remaining water.
10. Bring to the boil, cover with a lid, and simmer the fruit for l 1/2 hours.
11. Strain the liquid from the orange pulp, through a fine sieve or muslin into the pan with the soft peel.
12. Remove the muslin bag, and add the sugar, stirring continuously until it has dissolved.
13. Turn up the heat and boil the marmalade rapidly until setting point is reached, after 15 - 20 minutes.
14. Skim the marmalade at once, then leave to cool and settle tor about 30 minutes.
Pot and cover
serving amount
yield 8 lb
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