Seville Orange Marmalade

Makes: 4.5kg (10lb)

1.36kg (3lb) Seville Oranges
2.7kg (6lb) Sugar
2.8lt (5 pints) Water
2 Lemons

Remove the peel from the oranges and cut into thin strips or chunks.
Squeeze the juice and pips and any remaining pulp into bowl.
Remove the pips and place them into a muslin bag, tie this to the handle of the saucepan (to prevent them being hard to find later).
Place the peel, strained juice, pulp and water into a heavy bottomed saucepan and cook gently for 2 hours or until the peel is tender.
Remove the bag containing the pips, squeezing thoroughly before discarding.
Add the sugar and juice of the lemons stirring until the sugar is fully dissolved.
Bring to the boil and boil rapidly until the setting point is reached.
Skim the surface, allow to cool for 7 - 8 minutes before potting, stir to distribute the peel evenly.

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Seville Orange Marmalade

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