Seville Orange Marmalade (1)

Preparation info

  • Yield—about

    6½ lb.

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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