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Seville Orange Marmalade
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Put the whole fruit in a pan and cover with the water. Cover and bring to a boil ( but do not boil) and simmer until tender. (The original recipe said about 2 hours, mine usually only take 1 hour). Remove the heat and take fruit out to cool a little. When you can touch them, cut them in half and scoop out all of the inside, including most of the white pith. Put all of this back in the water ( not the peels) and boil hard for five minutes. Pour into a jelly bag and squeeze the liquid back into the pan (of course waiting until you can touch it) Squeeze quite hard, leaving very little in the jelly bag. Make the liquid up to 6 cups with water , if needed. Cut the peel into strips the size that you like. Stir sugar and peels into the liquid. Cook over low heat until the sugar has dissolved. Boil hard, stirring costantly so that it won't burn. Test for set with cold plate or thermometer (220 F) I use a very wide pan and this can be as little as 20 minutes. I find this method to be quicker than any other marmalade recipe that I have used and the peel is never hard. Good luck and thanks again to the original poster of this method. I have used it with grape fruit, lines and regular lemons as well. I have simply used the weight measurements for the other fruit.
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