Marmalade Recipe

This is taken from the 1995 edition of the "Good Housekeeping" Cookery Book.

Ingredients

1.4kg (3lb) Seville oranges
juice of 2 lemons
3.4 litres (6 pints) water
2.7kg (6lb) sugar

Method
See here for pictures of the method.

Halve the oranges and squeeze out the juice and pips. (membranes can be scraped out into a sieve over a bowl)
Tie the pips and any membranes into a muslin.

Slice the orange peel and put in a preserving pan with the fruit juices, water and muslin bag.

Simmer gently for about 2 hours until the peel is soft and the liquid reduced by half, remove the bag and squeeze out any liquid.

Add the sugar, stirring gently until dissolved.
Bring to the boil and boil the mixture rapidly for about 15 minutes.

Test for a set and when setting point is reached, take off the heat and remove any scum.

Leave to stand for 15 minutes, then stir to distribute the peel.
Pot in steralised jars and cover.

Makes about 4.5kg (10lb)