Paphos People

SEVILLE (BITTER ORANGES) MARMALADE
2.25 kg Seville Oranges
Zest only of 2 oranges
4 Lemons
3.4 litres water.
3.6 kilo of sugar.
Add the water to a preserving pan, juice the oranges and lemons & add the juice to the water. Add the orange zest to the liquid.
Place pips & any pith that clings to the juicer in a muslin cloth placed over a dish or bowl.
Cut the orange peel into thinnish shreds. Use as much peel as you would like in your marmalade. Add the shreds to the liquid mix.
Add extra orange peel to the Muslin, and then tie it up to form a bag. Suspend this in the liquid mix. (Lots of pectin in this bag.) Any liquid that as collected in the bowl pours into the main pan.
Then bring the liquid up to a simmer, and gently simmer uncovered for approx 2 Hrs, until the peel as completely softened.
Remove the muslin bag.
Warm up the sugar, and then add this to the pan, stir it occasionally over a low heat till all the sugar as completely dissolved. Then increase the heat to high. You want the mixture to be in a large rolling boil for approx 20 minutes, stir occationally. While this is happening squeeze the muslin bag over the mixture to obtain as much pectin as possible.
Test if you have a set on the marmalade. If you have not reached set point boil the mixture again for another 10 minutes, keep repeating this procedure till you achieve a set in the marmalade.
Finally pour the hot Marmalade into sterilised jars and cover with waxed disks.

With this quantity of mixture. You should finish up with approx 12-14 normal jam jar size, Jars of Marmalade.