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FareShare Gazette Recipes -- November 2010 - H's


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Homemade Seville Orange Marmalade

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* Exported from MasterCook *

Homemade Seville Orange Marmalade

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 13-11 Nov 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Seville oranges
1 lemon
4 pounds granulated sugar
8 cups water

Put a small china saucer in the freezer. Have on hand a large square (12
inches or so) of plain dishtowel type cloth, not terry.

Put the water in a large heavy-bottom saucepan. Cut all the fruit in half
and squeeze the juice thoroughly, adding the juice to the water as you go.
Put any seeds or membrane onto the cloth. Cut each half peel into four
parts longways, then use a large spoon to roughly scrape all the membranes
off, adding it to the seeds on the cloth. Leave the white pith on the
peels. With a very sharp knife, cut the peels crossways into as thin of
pieces as you can, adding them to the water. (The seeds, membranes, and
pith contain the pectin that will thicken it all up, so you want to keep it

Tie the seeds and membranes up in the cloth with a string. Suspend the
bundle in the water in the pan, tying it to the handle or to a long wooden
spoon across the top. Heat the mixture just to a bare boil, then simmer for
about two hours - or more - uncovered. You want the peel to become very
soft. Taste a bit, or squeeze it between your fingers. When the peel is
soft, remove the cloth bundle and set it aside (in the fridge, even) to
cool. Keeping the heat on, but low, add all the sugar to the pan slowly,
stirring to dissolve it as completely as possible. Stir frequently during
this time until all the sugar is dissolved. Turn the heat up high.

Get the cloth bag and twist and squeeze it over the pan until a sticky
jelly comes out. This is the pectin, and you want as much as possible.
Scrape it into the pan with your hands or a spoon (it's a bit messy doing
this!) Stir until it's all incorporated. When the mixture reaches a heavy
boil, cook for 15 minutes, or until a candy thermometer shows 220 degrees.
Drop a half a teaspoonful onto the frozen plate, let it cool in the fridge
for a few minutes, then test by pushing it with you finger. You want it to
have a very wrinkled surface. If it's too thin, continue cooking for ten
minutes at a time, repeating the wrinkle test, until its done.

Take the pan off the stove. Skim off any scum. Let it stand for about 20
minutes. Sterilize clean jars, caps and lids in hot water. Using a funnel
and ladle, fill, then seal the jars. Let them cool, then store in a cool,
dark cupboard.

Contributed to the FareShare Gazette by Norm; 12 November 2010.

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