| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Preserves | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Seville oranges (about 5) |
| 1 | Lemon | |
| 6 | c | Water |
| 7 1/2 | c | Sugar |
INSTRUCTIONS
Directions: Put 4 small saucers in freezer. In a very large pot, combine oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a seive. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard til jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. Run finger through marmelade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling. Repeat test at 5 minute intervals til jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2 inch head space. Seal as you like
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