SEVILLE ORANGE MARMALADE

 

 

 

Makes about 9lb (4kg)

 

3lb fruit (8 – 10 oranges plus 2 lemons)

2 pints (1.1 litres) water

5lb (2.25Kg) sugar

1 bottle Certo

 

 

 

1.                 Wash the fruit and remove the peel in quarters

 

2.                 Shave off and discard about half of the white pith

 

3.                 Shred the peel very finely and place in a large pan with water

 

4.                 Bring to the boil and simmer covered for about 10 minutes or until the peel can be crushed easily.

Stir occasionally.

 

5.                 Cut up the peeled fruit, discarding the pips and tough pith

 

6.                 Add the pulp and juice to the cooked peel and simmer covered for a further 20 minutes

 

 

7.                 Put the sugar and 3 pints (1.75litres) of prepared fruit into a pan making up the quantity with water if necessary.

 

8.                 Heat gently, stirring until the sugar has dissolved

 

 

9.                 Add a small knob of butter, bring to a full rolling boil and boil rapidly for 5 minutes

 

10.             Remove from heat and stir in Certo

 

 

11.             Stir and skim alternately for 7 minutes to cool and prevent fruit floating. Pot and cover in the usual way