This recipe was donated by Ave Maria Farm where they grow the world renowned organic Seville oranges that are so waited on in supermarkets, with bated breath, by marmalade making fanatics up and down the country. The farm is run by three amazing women who look after, care for and consider it a privilege to grow these special Seville organic oranges in the special Spanish soil.
- 1 1/2 pounds Seville Oranges.
- 4 pints water.
- Juice of 1 lemon.
Wash the fruit and cut in half. Squeeze out the juice and the pips.
Cut the peel into shreds. Tie the pips in a muslin bag and put into a bowl whith the orange and lemon juice, water and peel. Soak for 24-48 hours covered.
Transfer to a pan and cook gently until the peel is soft, approximately 1 1/2 hours. Remove de bag of pips, squeezing it gently. Take the pan from the heat, add 1 pound sugar for every pint and stir until disolved. Return pan to the heat and bring to the boil. Boil rapidly until setting point is reached.
Setting point is when a little marmalade, spooned on to a cold plate and allowed to cool, has a “set” surface and “wrinkles” when pushed with the finger. Yield: about 6 1/2 pounds.
This article has been adapted from the original Seville Traditional Bitter Orange Marmalade, by Accumulate. Read the original here.