Seville Orange Marmalade

Seville oranges' sharp and bitter flavour, conquere the sweetness of the sugar; resulting in a fresh, intensely orange fragrance and flavour that is unmatched in any preserve anywhere in the world.

No matter how good a shop purchased marmalade is, it will never match up to your own home made marmalade.

For those of you that want a unique Scottish marmalade, you can reduce the water and replace it with Scottish whisky to give you a home made "Scottish Whisky Marmalade" that is ideal for gift or as a treat for your breakfast toast.

Ingredients:

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

Makes: 10lb (4.5kg)

Method:

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
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. (see: Potting & Setting Preserves)

Skim the surface if necessary to remove any scum

Allow to cool for 7 - 8 minutes before potting, stir to distribute the peel evenly.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.