Rowena Pomeroy’s Seville Orange Marmalade
INGREDIENTS
• 15 Seville oranges
• White Sugar
STEPS
1. Sterilize jars and lids. Put a small plate in the freezer.
2. Place 15 Seville oranges in a large saucepan and add enough water to cover oranges. Boil with the pot lid on until the oranges are soft (approximately 1 hour).
3. Keep the juice you boiled the oranges in. Remove the oranges, cut them in half, remove and save the pips. Cut the peel and pulp in ¼ inch slithers.
4. Weigh the pulp. Weigh an equal amount of sugar as the pulp. Wrap the pips in cheesecloth.
5. Put the peel and pulp back in the saucepan and add enough orange water to cover. Add the pips and boil for 10-15 minutes. Remove the pips. Remove the saucepan from the heat.
6. Add the sugar in 3-4 batches, stirring continuously to make sure each batch is dissolved before adding the next.
7. Return the saucepan to heat and boil until the mixture sets, stirring throughout. (Test a small amount of the mixture on the plate from the freezer — if the mixture forms a skin readily, it is done!)
8. Put marmalade in the sterilized jars. Do not put lids on until the mixture is cooled (i.e. next day). Screw lids as tightly as possible.
• 15 Seville oranges
• White Sugar
STEPS
1. Sterilize jars and lids. Put a small plate in the freezer.
2. Place 15 Seville oranges in a large saucepan and add enough water to cover oranges. Boil with the pot lid on until the oranges are soft (approximately 1 hour).
3. Keep the juice you boiled the oranges in. Remove the oranges, cut them in half, remove and save the pips. Cut the peel and pulp in ¼ inch slithers.
4. Weigh the pulp. Weigh an equal amount of sugar as the pulp. Wrap the pips in cheesecloth.
5. Put the peel and pulp back in the saucepan and add enough orange water to cover. Add the pips and boil for 10-15 minutes. Remove the pips. Remove the saucepan from the heat.
6. Add the sugar in 3-4 batches, stirring continuously to make sure each batch is dissolved before adding the next.
7. Return the saucepan to heat and boil until the mixture sets, stirring throughout. (Test a small amount of the mixture on the plate from the freezer — if the mixture forms a skin readily, it is done!)
8. Put marmalade in the sterilized jars. Do not put lids on until the mixture is cooled (i.e. next day). Screw lids as tightly as possible.