Seville Orange Marmalade

• Cut all the oranges and 2 lemons in half and squeeze them all then strain to remove the pips.
• Place the pips in a separate bowl. Using a tablespoon, scrape out all the flesh from the centre of the squeezed fruit and place in with the pits.
• Place the pits and flesh in a muslin cloth and tie it up to secure the contents from escaping.
• Cut the fruit peels in half again (to make ¼ s) and cut away as much thick white pith as possible and discard the pith.
• Shred the orange peel into thin short strips as desired. Place the muslin, orange juice, 2 lts water and shredded peel into a large pot and bring to the boil and allow to simmer for approx. 2 hours until the peel is soft.
• Remove the muslin and allow it to cool.
• When the muslin has fully cooled, squeeze the juice out through the muslin and add the juice back into the pot. Discard the muslin pack.
• Place the pot back on to boil and add in the sugar, stir to the boil to dissolve the sugar and allow to simmer for a further 30 minutes until it starts to thicken. skim of any scum that floats on top as you go along.
• taste the jam for sweetness and if its too sweet, you can add a little bit more lemon juice if desired!
• You can do a plate test to test the setting point of the jam at this stage.
• If you are happy with the consistency, using a ladle, spoon the jam into 5 medium size hot sterilized jars. Cover jars with lids and store in a cool place until needed.

Note

• To sterilize the jars, place the clean jars in an oven for 15 minutes at 120c. the marmalade can be added to the jars straight away so that they do not crack. Do not add hot marmalade to cold jars or heat the jars higher that 120c, as this will crack the jars.

• Ikg Seville oranges
• 2 lemons
• 1.5kg jam sugar