Make your own home-made marmalade.
- 1350 g seville oranges
- 2.4 lt water
- 2.7 kg granulated sugar
- juice of 2 lemons
- Wash the fruit, removing the stalk ends, and put into a large saucepan.
- Cover with the water and bring to the boil.
- Simmer gently with the lid on the pan till the fruit is soft enough to pierce with a fork, which will take from 2-3 hours.
- Remove the pan from the heat, and leave until the fruit is cool enough to handle.
- If it's more convenient, you can let the oranges get quite cold and continue marmalade making the next day.
- The next operation is a messy one, so do it on a very large board, or on a board sitting on a large bowl.
- Cut each orange in half, scoop the seeds back into the pan in which the fruit was cooked, and slice the tender peel into small chips, using a sharp knife.
- Unfortunately electric slicers tend to reduce the peel to pulp, so this has to be done by hand.
- Boil the water with the pips for 10 minutes, to extract the pectin, then strain the liquid into a preserving pan.
- Add the sugar, the lemon juice and the sliced peel with its juices.
- Stir over moderate heat until the sugar is completely dissolved, then boil rapidly until setting point is reached (approximately 20 minutes).
- Leave to cool for 20-30 minutes, until a thin skin begins to form on the surface of the marmalade.
- Stir gently to distribute the peel. (If you pot it while it's still very hot, the peel will rise to the surface.)
- Ladle into pots, and cover immediately with discs of waxed or greaseproof paper. Tie down at once.