Seville oranges are in the shops today; that means it's Marmalade Time
1 kg Seville oranges
1 Lemon
2 litres water
2 kg Sugar
Squeeze fruit into a preserving pan, and then cut lengthways, as this seems to remove more pith. Put pith & pips into muslin bag and tie closed with string. Chop the fruit into the size you like and add to juice. Stir in water and suspend the bag from pan handle in the mixture. Bring to the boil and simmer for about 2 hours until fruit is soft and mixture has reduced.
Remove muslin bag & squeeze as much as the glutinous liquid as possible into the orange mixture. This is the pectin and it sets the marmalade.
Add the sugar, keep heat on low and make sure it has all melted
before bringing to boil. When the temperature of the mixture has reached 104C the marmalade should be ready.
Pour into sterilised jars whilst still hot.
A few hints
A preserving pan and a cooking thermometer make all preserves much easier to produce.
The lemon is there for the pectin.
Use scissor's to slice the fruit..
Warm the sugar in oven, before adding to the orange mixture. It will dissolve easier.
If you don't own a thermometer put a few saucers in the freezer when you start and when the sugar mixture has been boiling for about 15 minutes put a spoonful on one of the cold saucers. You should be able to tell if the mixture has set.
2:22:46 PM 
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