Marmalade!

Sorry I've been so useless about posting recipes!
Anyway, here we go:




SEVILLE ORANGE MARMALADE
GUEST FAMILY RECIPE

3 lbs Seville Oranges
Juice of 2 lemons
6 pints of water
6 lbs granulated or preserving sugar

(makes about 10lbs)

1. Wash, rinse jars – place in cool over to dry out.
2. Scrub fruit – halve and squeeze juice – strain through nylon sieve into pan
3. Spoon out pulp and pips and put in square of muslin and tie with string – put in pan with juice
4. Thinly slice peel (or use cutter on Magimix) add to juice and pulp in pan.
5. Add water and bring to the boil
6. Boil gently uncovered until peel is soft when squeezed between finger and thumb (start trying after 45 mins, more likely an hour -Nigel Slater says organic oranges take less time)
7. When soft – remove muslin bag and squeeze to get as much liquid out into the pan.
8. Add sugar gradually and stir with wooden spoon to make sure it dissolves – takes a few minutes.
9. When sugar has all dissolved bring to a rolling boil and boil rapidly until setting point reached – try on cold saucer after 20 mins.
10. Remove from heat, skim if necessary.
11. Leave to cool for 10 mins.
12. Ladle or pour into warmed jars, cover, and label.