This uses Seville oranges, so abundant in January, and makes at least a dozen large jars. If that is too much, reduce the ingredients equally. By Elaine Lemm
4 kilos Seville oranges, washed in cold water
4 large unwaxed lemons
6 kilos granulated sugar
You will also need a preserving pan or large heavy-bottomed stock pot, a 6″ square of muslin, jam funnel and sterilised jars.
Measure 8 litres of water and pour into the jam pan.
Halve the oranges and lemons and squeeze the juice into the water and put the pips plus any bits of pith on to the muslin square. Tie the square with kitchen string into a little money bag and add to the pan.
Shred the orange and lemon peel into thick strips but don’t cut it too thin or it will simply will dissolve in the cooking process. Add to the pan.
Bring the water and juice up to the boil then reduce to a steady simmer for 2-3 hours or until the peel is soft but not dissolving.
Remove the bag of pips from the pan and leave it to cool until you can hold it in your hand. Meanwhile, add the sugar to the pan and stir until completely dissolved.
Then squeeze the bag of pips over the pan and extract as much of the jelly-like substance (this helps with the setting of the marmalade). Stir again.
Turn up the heat and bring to a fast boil for 20 mins. Continue boiling until the marmalade reaches setting point (you will need to check every ten minutes), making sure you stir from time to time to prevent the jam sticking to the bottom and burning. Skim off any scum that rises to the surface with a slotted spoon.
Once the setting point is reached, turn off the heat and leave the marmalade to settle for 20 mins.
Spoon the marmalade into the heated jars, cover with a waxed disc, then seal and leave to cool. Store in a cool dark place. The marmalade will keep for up to a year, though mine rarely does as we eat it too quickly.
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