Seville Orange Marmalade

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg Seville oranges
  • 4 pints/2


Wipe the fruit and cut the oranges in half. Squeeze out the juice and the pips. Tie the pips into a piece of muslin to suspend in the pan. Put the orange juice in the pan with the water and juice of the lemon. Slice the peel thinly and add to the pan. Simmer for about 1½ hours until the peel is soft and the liquid is reduced by half. Take out the bag of pips and squeeze out any liquid into the