MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Seville Orange Marmalade
 Categories: Five, Citrus, Condiments
      Yield: 4 servings

      2 lb Seville oranges
      1    Lemon
      4 pt Water
      4 lb Granulated sugar

  Put the oranges and the lemon into a large bowl, cover
  with boiling water for a couple of minutes, then drain.
  This makes them easier to cut.

  Cut the oranges and the lemon in half, squeeze out all
  the juice.

  Remove all the pulp, pith and pips from the orange and
  lemon halves.

  Cut the peel into thin strips.

  Put the strips of peel, the orange and lemon juice, and
  the 4 pints of water, into a large preserving pan.

  Put the pith, pulp and pips into a muslin bag or piece
  of cloth tied up, and suspend it in the pan with the
  peel and juice.

  Bring the contents of the pan up to simmering point and
  simmer gently, uncovered, for approx. 2 hours. Check
  that the peel is soft, then remove the muslin bag and
  allow it to cool enough to handle. Add the sugar to the
  pan and squeeze the bag of pips over the pan to extract
  all the sticky, jelly-like stuff (this contains the
  pectin that will make the marmalade set.).

  Bring back to the boil. Check for a set after 15
  minutes. (Keep a saucer in the freezer, and pour a
  little of the marmalade onto it. Put it back in the
  freezer for a minute then push your finger through it -
  if it's ready it will leave a clear path through the
  mixture and the skin will look crinkly.) Boil a little
  longer if necessary. When it's ready the contents of the
  pan will have reduced.

  Remove from the heat and allow the marmalade to settle
  for about 20 minutes, then spoon into warm, sterilised
  jars and cover. Label the jars when cold.

  RECIPE FROM: https://cookpad.com

  Uncle Dirty Dave's Archives

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