Dark Thick Marmalade

 

 

 

12 Seville Oranges

1 Lemon

9 lb. Preserving Sugar

9 Pints Cold Water

1 Bottle Certo

 

 

 

1.         Wash the Oranges and Lemon, cut in half and remove the juice by

squeezing.

 

 

2.         Put the pips in a muslin bag and cut up the oranges and lemon in thick

shreds, using a sharp knife.

 

 

3.         Put the juice, shredded peel, pulp and pips (tied in a muslin bag) in a

large saucepan.  Measure the height of the contents and mark the

level.

 

 

4.         Boil until the depth has been reduced by rather more than one third.

 

 

5.         Remove pips.

 

 

6.         Add the sugar, bring to the boil and stir constantly over a gentle heat

until it has dissolved.

 

 

7.         Boil slowly for about 1 hour or until the colour has darkened slightly.

 

 

8.         Stir in the Certo, allow to cool slightly and then pot in the usual way.