SEVILLE ORANGE MARMALADE:
for 6kg seville oranges
Slice the oranges in half and squeeze out the juice. Thank goodness I have an electric orange juicer. Separate the pips from the pulp and reserve them. Slice each half of rind into 3 wedges and then thinly slice those wedges. Place the rind and pulp into a suitably large container, add 12 l water. Add the pips, tied in a muslin bag. Leave to stand overnight.
Bring the mixture to the boil and then simmer for about 2 hours. Test the pectin by mixing 1 t of the liquid from the pot with 3 t methalated spirits in a glass. If it forms a jelly-like clot then it is ready. If it does not clot, then simmer the mixture for longer.
Remove the pot from the hear and skim off any foam scum. Set the pot aside to cool a for 5 minutes so that the shreds of rind will be evenly dispersed in the marmalade. Ladle the wonderfully aromatic mixture into hot sterilised jars. Seal immediately.
Makes 19 assorted sized jars from 300 to 500 ml.
My Granny Elizabeth used to make marmalade, so it always reminds me of her. The scent of the bitter orange preserve transports my mind to years long gone by.