Seville Orange Marmalade

Seville Orange Marmalade

Ingredients

•  4 medium seville oranges (1kg)
• 2 litre (8 cups) water
• 2.4 kilogram (11 cups) white (granulated) sugar, approximately

Method

• 1 Slice unpeeled oranges thinly; reserve seeds.

2 Put seeds and 1 cup (250ml) of the water in small bowl; cover, set aside. Place sliced fruit in large bowl with remaining water. Stand both fruit mixture and seeds, separately, overnight.

3 Drain seeds over small bowl; reserve liquid, discard seeds. Combine fruit mixture and seed liquid in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until rind is tender.

4 Measure fruit mixture, allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with sugar to pan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade gels when tested. Stand 5 minutes. Pour hot marmalade into hot sterilised jars; seal immediately.

Note

To sterilize jars, wash the jars and lids in warm soapy water. Rinse well. Place jars in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jars and lids to a baking tray lined with a clean tea towel. Cover with a sheet of foil and place in a low oven until dry. Use straight from oven. If jars have been sterilised correctly, unopened marmalade will keep for up to 12 months. Refrigerate marmalade once it has been opened.

Australian women's weekly (Best recipes from the weekly) page 116