Seville orange marmalade

* Exported from MasterCook *

Seville orange marmalade

Recipe By : Delia Smith
Serving Size : 6 Preparation Time :0:00
Categories : Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Seville oranges -- (900g)
1 lemon, juice only
4 lb granulated sugar -- warmed (1.8kg)
4 UK pints water (2.25 litres)
6 lb jars -- (450 g)
9 inch square of muslin
string
3 tea-plates -- (3 to 4)

(makes 6 lb)
Begin by measuring the water into a preserving pan, then cut the lemon and
oranges in half and squeeze the juice out of them. Add the juice to the
water, and place the pips and any bits of pith that cling to the squeezer
on the square of muslin (laid over a dish or cereal bowl first). Now cut
the orange peel into quarters with a sharp knife, and then cut each
quarter into thinnish shreds. As you cut add the shreds to the water and
any pips or spare pith you come across should go onto the muslin. Remember
that the pith contains a lot of pectin so don't discard any.

Now tie the pips up loosely in the muslin to form a little bag, and tie
this onto the handle of the pan so that the bag is suspended in the water.
Then bring the liquid up to simmering point, and simmer gently, uncovered,
for 2 hours or thereabouts until the peel is completely soft-test a piece
carefully by pressing it between your finger and thumb. At this point pop
the tea-plates into the freezing compartment of the fridge.

Next remove the bag of pips and leave it to cool on a saucer. Then pour
the sugar into the pan and stir it now and then over a low heat, until all
the crystals have melted (check this carefully, it's important). Now
increase the heat to very high, and squeeze the bag of pips over the pan
to extract all of the sticky, jelly-like substance that contains the
pectin. As you squeeze you'll see it ooze out. You can do this by placing
the bag between two saucers or using your hands. Then stir or whisk it
into the rest.

As soon as the mixture reaches a really fast boil, start timing. Then
after 15 minutes spoon a little of the marmalade onto one of the cold
plates from the fridge, and let it cool back in the fridge. You can
tell—when it has cooled— if you have a set by pushing the mixture with
your little finger: if it has a really crinkly skin, it is set. If not,
continue to boil the marmalade and give it the same test at about
10-minute intervals until it does set.

After that remove the pan from the heat (if there's a lot of scum, most of
it can be dispersed by stirring in half a teaspoon of butter, and the rest
can be spooned off). Leave the marmalade to settle for 20 minutes.
In the meantime the jars (washed, rinsed and dried first) should be heated
in a moderate oven for 5 minutes. Pour the marmalade, with the aid of a
funnel or a ladle, into the jars and cover with waxed discs and seal while
still hot. Label the jars when quite cold.


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NOTES : I find it hard to make in one go larger quantities than are given
in the recipe.
Jan 1999
3 oranges to 1 lb (43p/lb)
Needed 7 x 340g jars (ex peanut butter)