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Wash the fruit, cut it in half and squeeze out the juice and pips.
Tie the pips into a muslin bag and place it in a large saucepan together with the skins, juice and 4 pints (2.4 litres) water. Bring to the boil and simmer gently for approximately 2 hours or until the peel is soft and the liquid reduced by half.
Depending on how you like your finished marmalade fit either the double-bladed knife or the slicing or grating disc. Using a large slotted spoon remove the peel from the pan and process it.
Remove the muslin bag from the pan, squeeze it well and discard it. Return the chopped peel to the pan, add the sugar and, over a gentle heat, stir until it has dissolved. Bring to the boil and boil rapidly for about 15 minutes, then test for setting.
Leave the marmalade to stand for 15 minutes then pot in the usual way.
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Preparation : 15 min
Cooking : 2 h + 15 min
Ingredients
(for 6 serves) 1 1/2 lb (750 g) Seville oranges
6 lb (3 kg) preserving or granulated sugar
1 1/2 lb (750 g) mixed citrus fruit (grapefruit, lemons, sweet oranges) |
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