Seville Orange Marmalade Recipe

1kg Seville Oranges
Juice of 1 lemon
2kg Sugar
1 liter water

5 or 6 500g (1lb) jars
Wax lids if you use them

Juice the oranges thoroughly so that all the pips come out and most of the membrane bits between the segments. I use my super powered juicer.

Put the pips and membrane bits in a small pan with the liter of water and boil for around an hour - while you chop up the peel. Top up if the water gets low in the pan, you want to keep it at around a liter.

Put the juice in your jam pan.

Slice the peel in to whatever size chunks you want in the marmalade - they always look bigger before being made in to marmalade so don't worry if they are not tiny.
Add the peel to the juice in your jam pan and strain the water from the pips in to the jam pan also. You can add a bit more water and boil them some more if you want. The more water you have the longer it will take to get a set, but you need enough to stop the peel sticking the the pan. The pectin from the pips helps the marmalade set.

Heat the fruit in the jam pan slowly to a simmer, it is quite gloopy at this stage and looks nothing like marmalade. Simmer until the bits of pith on the peel look translucent (that is the white bits). Add more water if it sticks - don't let it burn! Cooking for longer before you add the sugar will generally make for softer bits of peel in the finished marmalade, or cooking less long at this point will result in harder peel bits.

Once you are happy with the cookedness of the peel, add the sugar. I usually add a little less until I see how the set looks and add the rest if required. It now looks a lot more like marmalade now.

When the sugar has melted bring to a rolling boil and boil until a set is reached. Something like an hour. Google can help you with how to tell when you have reached setting point!

Put in to sterilised jars (I just run them through a hot wash in the dishwasher). Use wax discs or not as you please before putting the lids on tightly. It is a good idea to dry the lids before putting them on as drips of water will cause mould on the top of the marmalade.