My Mother used to make Seville Orange Marmalade for many years. I then made some modifications and changes to enhance the flavor and she gave me full marks for my changes.
Provided by William Uncle Bill
Categories Lemon
Time 1h45m
Yield 12 pints
Number Of Ingredients 6
Steps:
- Cut Seville oranges in half and squeeze out as much juice as possible into a large bowl using a spoon or a wooden hand juicer. Save peels.
- Cut the regular orange in half and squeeze the juice into the same bowl using a spoon or a wooden hand juicer, save peels.
- Cut lemons in half and squeeze the juice into the same bowlusing a spoon or a wooden hand juicer, save peels.
- Using a spoon with slots, remove pulp and seeds from the juiced oranges and lemons, place pulp and seeds in a cheesecloth; reserve.
- Cut both orange peels and lemon peels into quarters.
- Using a spoon, scrape the white pulp (pith) off the peels on all oranges and lemons and discard.
- Slice the peels thin, about 1/8 inch thickness.
- Measure the sliced peel and add to the juice in the bowl.
- For each cup of peel, add 3 cups of boiling water.
- Cover and leave to soak for at least 12 hours.
- Next, place soaked peel mixture including liquid in a large heavy saucepan.
- Tie reserved pulp and seeds in a cheesecloth bag and add to saucepan.
- Bring to boil; reduce heat and simmer, uncovered for 1 to 1 1/2 hours or until peel feels soft.
- Squeeze the cheesecloth bag into the saucepan to extract as much liquid as possible, this is important to extract the pectin required to obtain a good gel; then discard bag and contents.
- Into a large heavy bottom saucepan, measure fruit mixture including liquid; (keep track of the number of cups.).
- For each cup of fruit and liquid mixture, add 1 cup of granulated sugar.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Increase heat and boil rapidly, stirring constantly, until syrup when tested gels on a cold plate or when a candy thermometer is inserted registers 220°F.
- Remove from heat and stir in 2 teaspoons of butter, mix well to incorporate.
- Skim off any foam and discard.
- Ladle marmalade into prepared, hot, sterilized jars leaving a 1/2 inch space from the top of the jars.
- Clean inside area of the top of the jar.
- Pour a thin layer of melted paraffin wax.
- When marmalade is set, pour another layer of melted paraffin wax over the existing wax, and rotate jar to completely seal around the edges.
- Place lids and screw tops on jars.
- Label and store in a cool place.
- You may also can the jars in a hot water bath for about 15 minutes.
- If canning, you do not need to use any paraffin wax for the bath method.
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gopal chaudhary
c.g@yahoo.comThis marmalade is a great way to use up Seville oranges. It's easy to make and it tastes delicious.
Virginia Mutua
v@aol.comI'm not a big fan of marmalade, but this recipe is a game-changer. It's the perfect balance of sweet and tart.
Lizy Avinu
a-lizy95@yahoo.comThis marmalade is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect gift for a friend or family member.
Tanaja King irving
i.t6@gmail.comI love the unique flavor of this marmalade. It's perfect for a special occasion breakfast.
Nyimawa Obed
nyimawao98@hotmail.comThis marmalade is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar if you prefer a less sweet marmalade.
Marainne Ibrahim
i_m@yahoo.comI've been making this marmalade for years and it's always a hit. It's the perfect balance of sweet and tart.
Asadmani
asadmani80@hotmail.comThis is a great recipe for a classic Seville orange marmalade. It's easy to make and it tastes delicious.
Kalkidan Fikadu
kalkidan.fikadu16@gmail.comI love the flavor of this marmalade. It's perfect for spreading on toast or scones.
Onkgopotse Lekonyane
onkgopotsel0@hotmail.co.ukThis marmalade is a bit too tart for my taste, but it's still very good. I would recommend using more sugar if you prefer a sweeter marmalade.
DOHA GAMING
dgaming@yahoo.comI've never made marmalade before, but this recipe was easy to follow and the results were amazing. I will definitely be making this again.
Dennis Quinn
dennis44@yahoo.comThis marmalade is a great way to use up Seville oranges. It's easy to make and it tastes delicious.
Sodaba Sharifi
sodaba.s@gmail.comI love the fact that this recipe uses Seville oranges. They give the marmalade a unique flavor that is hard to find in other marmalades.
alaa taha
a.t15@aol.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The marmalade is absolutely delicious and it's perfect for a special occasion.
Muhammad Basit
b_muhammad23@hotmail.co.ukI made this marmalade for a brunch party and it was a huge success. Everyone loved the flavor and the beautiful color.
Quentin Givens
quentin_givens31@aol.comThis marmalade is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar if you prefer a less sweet marmalade.
Mola Bux
bux.m84@yahoo.comI've been making this marmalade for years and it's always a hit. It's a great way to use up Seville oranges and it makes a lovely gift.
Muhammad Haziq
haziq29@hotmail.comThis was my first time making marmalade and it was surprisingly easy. I love the fact that it uses Seville oranges, which give it a unique flavor.
Never Give up
n.u16@hotmail.comI tried this recipe for the first time last weekend and it turned out amazing! The marmalade has a lovely citrus flavor and the texture is perfect.
Roshani Basnet
roshani_b@gmail.comThis marmalade is a delightful blend of sweet and bitter flavors, with a beautiful amber color. It's perfect for spreading on toast or scones, or as a glaze for chicken or pork.