My Mother used to make Seville Orange Marmalade for many years. I then made some modifications and changes to enhance the flavor and she gave me full marks for my changes.
- Cut Seville oranges in half and squeeze out as much juice as possible into a large bowl using a spoon or a wooden hand juicer. Save peels.
- Cut the regular orange in half and squeeze the juice into the same bowl using a spoon or a wooden hand juicer, save peels.
- Cut lemons in half and squeeze the juice into the same bowlusing a spoon or a wooden hand juicer, save peels.
- Using a spoon with slots, remove pulp and seeds from the juiced oranges and lemons, place pulp and seeds in a cheesecloth; reserve.
- Cut both orange peels and lemon peels into quarters.
- Using a spoon, scrape the white pulp (pith) off the peels on all oranges and lemons and discard.
- Slice the peels thin, about 1/8 inch thickness.
- Measure the sliced peel and add to the juice in the bowl.
- For each cup of peel, add 3 cups of boiling water.
- Cover and leave to soak for at least 12 hours.
- Next, place soaked peel mixture including liquid in a large heavy saucepan.
- Tie reserved pulp and seeds in a cheesecloth bag and add to saucepan.
- Bring to boil; reduce heat and simmer, uncovered for 1 to 1 1/2 hours or until peel feels soft.
- Squeeze the cheesecloth bag into the saucepan to extract as much liquid as possible, this is important to extract the pectin required to obtain a good gel; then discard bag and contents.
- Into a large heavy bottom saucepan, measure fruit mixture including liquid; (keep track of the number of cups.).
- For each cup of fruit and liquid mixture, add 1 cup of granulated sugar.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Increase heat and boil rapidly, stirring constantly, until syrup when tested gels on a cold plate or when a candy thermometer is inserted registers 220°F.
- Remove from heat and stir in 2 teaspoons of butter, mix well to incorporate.
- Skim off any foam and discard.
- Ladle marmalade into prepared, hot, sterilized jars leaving a 1/2 inch space from the top of the jars.
- Clean inside area of the top of the jar.
- Pour a thin layer of melted paraffin wax.
- When marmalade is set, pour another layer of melted paraffin wax over the existing wax, and rotate jar to completely seal around the edges.
- Place lids and screw tops on jars.
- Label and store in a cool place.
- You may also can the jars in a hot water bath for about 15 minutes.
- If canning, you do not need to use any paraffin wax for the bath method.