Seville Orange Marmalade by jej

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Seville Orange Marmalade

Submitted by: jej
Last Updated: 7/12/2006

Found another recipe for the Do-it-Yourself-ers. It is the last recipe in my little Spanish/American cookbook, submitted by one Tess La Touche. My DH loves marmalade -- it is probably his favorite on toast and other such things. My grandparents used to go to Florida during the '40s, and my grandmother made marmalade. So how could I pass this one up. My biggest problem is finding Seville oranges, of course.

8 Seville oranges
2 sweet oranges
1 large lemon
Sugar (1 cup for each cup of boiled liquid)
1 piece of butter (size of walnut)
2 bowls
12 cups of water

Wash and peel the fruit (only the yellow part). Cut the rind in the finest strips possible with scissors and put in one bowl. Cut fruit in half and squeeze out juice. Put juice in bowl with cut strips of peel. Put the rest of pith, pips, and pulp in other bowl. Put 6 cups of water in each bowl and soak overnight.

In large preserving pan or wide casserole put the peel and juice. Add the strained liquid from the other bowl. Place the pips and pulp in a muslin bag and tie with string and add to the pan. Boil, stirring occasionally with wooden spoon until the the peel is tender (about 1 1/2 hours).

Cool a little and to one cup of liquid put 1 cup of sugar. Bring to a boil and simmer for about half an hour or until mixture sets on a cold plate. Cool a little and place in warmed dry jars. When cold put a round of grease-proof paper soaked in brandy on top and cover. Keep in cool place.

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