Seville Orange Marmalade


seville orange marmalade      
  5lb Oranges
  6 pints water
  3 lemons
  10lb granulated sugar
  1. Wash the oranges and remove the button like ends or stalks. 
  2. Pressure cook the oranges at 15lb pressure for 15 minutes with 2 pints of water. 
  3. Depending upon the size of the pressure cooker it might be necessary to do this in two lots.  Alternatively simmer in a close covered pan until soft.  A fork should pierce them easily.  This usually takes about one hour.
  4. When the oranges are cooked reduce the pressure rapidly under cold water, carefully lift out the oranges and retain the liquid. 
  5. Cut each orange in half, allowing to cool a little and then scoop out the seeds and pith.  If you want a clear marmalade then it is important to remove all the pith, if not and I prefer a chunky farmhouse marmalade, then just remove the pips and roughly scoop out the pith. 
  6. Place the pips and pith with the orange liquid and boil for 10 minutes.  At this stage you can add the remaining water. 
  7. Strain the liquid into the jam pan ensuring no pips transfer.Mince the orange skins or if you prefer you can slice them thinly to make a shread type marmalade.Put the cut skins into the jam pan,  grate the skins of the 3 lemons and the lemon juice into the jam pan. 
  8. Do not use the lemon pith as it is very very bitter.
  9. *Bring slowly to the boil and then add the sugar ensuring that it is all the dissolved and once it has returned to the boil add a knob of butter. 
  10. Maintain a fast rolling boil and remove any scum.  In about 20 minutes test the marmalade for setting point.  Once reached remove the pan from the heat and remove as much scum as possible.  Note this has to be done when the marmalade is hot.
  11. Allow to stand for 20 minutes and ladle into warm dry jam jars. 
  12. Cover and seal for storage.
  13. If you wish you can make a year's supply of Marmalade but the taste of freshly made marmalade is quite special. 
  14. I make up the mixture up to point * above but without most of the water added to the pips and pith. 
  15. Then I freeze the mixture and bring it out later on in the year. 
  16. It can be boiled up with the sugar and once again the freshly made marmalade is achieved. 
  17. This way I make marmalade only once every two years and I can buy a large box of oranges and lemons from the wholesale market or a friendly local greengrocer. 
  18. I also cheat quite a lot by using more of the fruit mixture to sugar than required by the recipe. 
  19. This makes a very fruity and bitter marmalade ideal for breakfast toast.