Seville Orange Marmalade

Preparation info
  • Makes

    8–10 lb

    • Difficulty

      Medium

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 3 lb (1 kg 350 g) Seville oranges
  • juice of 2

Method

Scrub the oranges well and pick off the small disc at the stalk end. Cut the fruit in half and squeeze out the juice and pips. Quarter the peel and cut away any thick white pith. Shred the peels finely. Cut up the white pith coarsely and tie loosely in a large square of muslin along with the pips. The bag should be loose so that the water will circulate through the pith and pips, and extract th