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| What You Need: |
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5 large or 6 small Seville oranges (about 2 lb.)
1 lemon or ˝ teaspoon citric or tartaric acid
4 pints water
4 pound sugar
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| How To Cook: |
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1. Wash the fruit, cut it into shreds and leave in a basin with the water overnight.
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2. Put the contents of the bowl into a deep saucepan or preserving pan, bring slowly to boiling point, add the acid (if used) and simmer gently until the peel is soft and the contents of the pan reduced almost by half; this will take about 1˝ hours.
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3. Add the sugar, stir until dissolved, and then boil rapidly until a good set is obtained when a little marmalade is tested on a cold saucer.
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4. Allow to cool a little and pour into hot, sterilized jars.
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5. Cover at once with waxed circles and then tie down.
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