Title: Seville Orange Marmalade
Categories: Preserve Fruit British
Yield: 10 Pots (15)

AMERICAN MEASURES
2	md	Lemons; -=PLUS=-
		Seville oranges; to weigh
3	lb	Total weight
2725	g	Sugar
80	fl	Boiling water
METRIC MEASURES
3	md	Lemons -=PLUS=-
		Seville oranges up to
4 7/16	lb	Total weight

8 13/16 lb Sugar 3 1/2 qt Boiling water

Wash oranges, scrubbing if necessary. Put whole fruit in a pan with boiling water, bring back to boil, cover and simmer for 2 hours or until skin is so tender that it may easily be pierced with the head of a pin.

Take fruit from pan, quarter and separate pulp from peel. Cut pulp into small pieces returning pips to pan. Slice peel thinly. Boil pips with liquid in pan for 5 mins then strain into a preserving pan. Add fruit and sugar and dissolve over a low heat.

When completely dissolved, bring to boil, and boil fast 15-20 mins to get a set. Cool 10 minutes before pouring into warmed jam jars. Cover and seal.

Recipe traditional, MMed and elaborated IMH c/o Le MarYol BBS 2:325/3.4

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