Cornish Food Market

John's Seville Orange Marmalade

Method

Half the oranges and lemons.
Extract the pips - they will be used to provide the pectin which is the gelling agent. Put the pips into a piece of muslin and tie up into a bag
Put the resultant juice into a large pan
Further cut the fruit into small pieces and liquidise (use some of the water to help this process) - transfer to the pan. Refer to Note 2.
Add the remaining water to the pan and 'dangle' the pips in the muslin bag into the solution
Bring to the boil and simmer for 20mins - stir regularly to prevent burning on the bottom of the pan
Remove the pips from the pan and carefully squeeze to extract the remaining
pectin
Slowly add the sugar, stirring continually until fully dissolved.
Heat the solution to a rolling boil and leave for 25 minutes - keep the stirring going to prevent burning on the bottom of the pan
Test on a cold plate for setting. Put a small amount of the finished marmalade onto a chilled plate and leave in the fridge for 20 minutes or so. When you tilt the plate it should be reluctant to move and crease. Alternately run your finger through it to make a grove - the two halves should stay separate.
When ready decant into warm jars and allow to cool

Tips:

1.This is a potentially a very dangerous operation - always take extreme
care
2. Time the extent of liquidising to get the required size of orange peel in the final product. Alternatively keep a few pieces of orange to cut up and 'totally' liquidise the remainder.
3. The amount of sugar in the recipe gives a less than sweet result. If you

Ingredients

The quantities below are the maximum batch size I would make and require an extra large pan. Half the amounts make an easily handled amount and provides up to ten 450g jars.

2.5kgs Seville oranges
5 Pints Water
4kgs Sugar
2tsp Ginger (optional)
2 Lemons (optional)