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Seville Orange Marmalade
Thin-cut
- Yield:
6-7
jars - Difficulty
Easy
Published 2003
This is a sweeter and less time-consuming recipe than the previous one since a processor is used to cut the skins and pulp.
Cook’s Tip: It is important to extract as much of the pectin from the pips since they provide the main setting agent in marmalade.
Ingredients
1 kg 2 lb 4 oz 2
Method
Heat jars.
Preparation
The day before: halve the oranges and squeeze out the juice. Soak the pips in
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