*  Exported from  MasterCook  *
                          Seville orange marmalade
 Recipe By     : Delia Smith
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Jams & Jellies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lb            Seville oranges -- (900g)
    1                    lemon, juice only
    4      lb            granulated sugar -- warmed (1.8kg)
    4      UK pints      water (2.25 litres)
    6      lb            jars -- (450 g)
    9      inch          square of muslin
    3                    tea-plates -- (3 to 4)
 (makes 6 lb)
 Begin by measuring the water into a preserving pan, then cut the lemon and 
 oranges in half and squeeze the juice out of them. Add the juice to the 
 water, and place the pips and any bits of pith that cling to the squeezer 
 on the square of muslin (laid over a dish or cereal bowl first). Now cut 
 the orange peel into quarters with a sharp knife, and then cut each 
 quarter into thinnish shreds. As you cut add the shreds to the water and 
 any pips or spare pith you come across should go onto the muslin. Remember 
 that the pith contains a lot of pectin so don't discard any.
 Now tie the pips up loosely in the muslin to form a little bag, and tie 
 this onto the handle of the pan so that the bag is suspended in the water. 
 Then bring the liquid up to simmering point, and simmer gently, uncovered, 
 for 2 hours or thereabouts until the peel is completely soft-test a piece 
 carefully by pressing it between your finger and thumb. At this point pop 
 the tea-plates into the freezing compartment of the fridge.
 Next remove the bag of pips and leave it to cool on a saucer. Then pour 
 the sugar into the pan and stir it now and then over a low heat, until all 
 the crystals have melted (check this carefully, it’s important). Now 
 increase the heat to very high, and squeeze the bag of pips over the pan 
 to extract all of the sticky, jelly-like substance that contains the 
 pectin. As you squeeze you'll see it ooze out. You can do this by placing 
 the bag between two saucers or using your hands. Then stir or whisk it 
 into the rest.
 As soon as the mixture reaches a really fast boil, start timing. Then 
 after 15 minutes spoon a little of the marmalade onto one of the cold 
 plates from the fridge, and let it cool back in the fridge. You can 
 tell—when it has cooled— if you have a set by pushing the mixture with 
 your little finger: if it has a really crinkly skin, it is set. If not, 
 continue to boil the marmalade and give it the same test at about 
 10-minute intervals until it does set.
 After that remove the pan from the heat (if there’s a lot of scum, most of 
 it can be dispersed by stirring in half a teaspoon of butter, and the rest 
 can be spooned off). Leave the marmalade to settle for 20 minutes.
 In the meantime the jars (washed, rinsed and dried first) should be heated 
 in a moderate oven for 5 minutes. Pour the marmalade, with the aid of a 
 funnel or a ladle, into the jars and cover with waxed discs and seal while 
 still hot. Label the jars when quite cold.
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 NOTES : I find it hard to make in one go larger quantities than are given 
 in the recipe.
 Jan 1999
 3 oranges to 1 lb (43p/lb)
 Needed 7 x 340g jars (ex peanut butter)