Dark Seville Orange Marmalade

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 3lb/1.5 kg Seville oranges
  • 5 pints/2.5


Wipe the fruit and cut the oranges in half. Squeeze out the juice and pips. Tie the pips into a piece of muslin to suspend in the pan. Put the juice in a pan with the water and juice of the lemon. Cut the fruit into thick shreds and add to the pan. Simmer for about 1½ hours until the peel is tender. Take out the bag of pips and squeeze out any liquid into the pan. Stir in the sugar and black tr