Pots and Pots

 

Of lovely yummy marmalade.

Made a second batch yesterday.

 Recipe based on one from Mrs Beeton.

 

Seville Orange Marmalade

 

1 ½ lb Seville oranges

2 pts water

Juice 1 lemon

3 lbs granulated sugar

 

Wash oranges
Put in pre heated slow cooker and cover with 2 pts boiling water.
Cook in a slow cooker until oranges are tender about 8 – 10+ hrs
When the fruit is tender cut in half,
Remove pips and put with some of the cooking water , boil for about 5 minutes to extract all the pectin.
Cut up the fruit using a knife and fork carefully retaining all the juice,
Put the sliced fruit with all the liquid (strained free from pips) and the lemon juice in the preserving pan
Slowly bring to the boil, turn the heat down, add the sugar and stir until dissolved.
Bring to the boil and boil rapidly till setting point is reached
Allow to cool 10-15 minutes before putting into jars and sealing.
 
This makes a coarse cut farmhouse type of marmalade.
 
Yield about 5 lb