Uncle Bill's Seville Orange Marmalade

READY IN: 1hr 45mins
YIELD: 12 pints




  • 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.