Ingredients
12 Seville Oranges
sugar
2 lemons
Method
1) wash the oranges thoroughly, slice the oranges thinly, remove pips,
2) weight it, and to each lb add 3 pints of cold water, put in large pot, covered and leave aside for the 3 days
3) bring the mixture to a boil ,reduce heat and simmer for 45 minutes to 1 hour, until the the fruits are tender, let it cool
4) weight the mixture again, then add 1 lb of sugar to each lb of fruit
5) return the mixture to a boil, skim, reduce heat and simmer until setting point is reached 30-40 minutes, stir occasionally to prevent sticking, be careful that it does not boil over.
To check for setting point: Spoon a teaspoon of the boiling marmalade on to a chilled saucer and put back in the fridge for 2 minutes. The marmalade is ready to set if the sample forms a skin that is firm enough to wrinkle when you push it with your fingertip.If the sample remains runny them continue boiling and retest every five minutes.
6) pour into sterilized jars and seal immediately.
Read also: Lemon Marmalade Grape Jelly
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