Categories : "Jams, Marmalades" Cuisine: "British
4 pounds Seville oranges
8 pounds sugar
8 pints water
Wash and dry the Oranges and Lemons. Cut into very thin slices; remove the pips and large pieces of pith and tie in muslin
Put all into a suitable pan with the water and boil gently for about 1½ hours until the liquid is reduced by one half in volume and the peel is tender.
Remove the muslin bag containing the pips. Add the sugar; stir constantly until it is dissolved (Preserving or Castor Sugar dissolves fastest).
Boil rapidly for about 10 minutes, or until it will form a jelly when tried with the "Test for Set". Leave a short time to allow a little cooling to occur, stir well and pour into hot jars. Seal and label.
NB: These recipes are taken from an old cookery book,
which must be nearly 50 years old. I would think that sufficient information is
given to allow variations to the recipes to be made keeping in mind the overall
quantities of ingredients. Substituting either Limes or Lemons, or both instead
of Seville Oranges keeping the quantities in mind could give marmalades for
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