Seville Orange Marmalade (1)


  • lb. Seville oranges
  • 4 pt. water
  • juice of 1 lemon
  • sugar


Wash the fruit and cut it in half. Squeeze out the juice and the pips. Cut the peel into shreds. Tie the pips in a muslin bag and put into a bowl with the orange and lemon juice, water and peel. Soak for 24–48 hr., covered to keep it clean. Transfer to the pan and cook gently until the peel is soft (approx. 1½ hr.). Remove the bag of pips, squeezing it gently. Take the pan from the heat, add 1 lb. sugar to each pint (see volume test) and stir till dissolved. Return pan to heat, bring to the boil, and boil rapidly until setting point is reached.