Seville Orange Marmalade

Thin-cut

Preparation info

  • Yield:

    6-7

    jars
    • Difficulty

      Easy

Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

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) Seville oranges
  • 2

Method

Heat jars.

Preparation

The day before: halve the oranges and squeeze out the juice. Soak the pips in 600ml (1 pt) water. Remove the pith. Shred the orang