2 lb Seville oranges (about 5)
1 Lemon
6 c Water
7 1/2 c Sugar
Directions: Put 4 small saucers in freezer. In a very
large pot, combine oranges, lemon and water. Cover and
bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO
BOIL. Turn off heat. Remove fruit. Let cool 5 minutes.
Cut in half and scoop pulp, seeds and pith back into
pan. Put shells to one side. Bring pan to a boil and
boil hard 5 minutes. Strain through damp cheese cloth
in a seive. Gather ends and squeeze out remaining
juice. You should have 6 cups. Make up any difference
with water. Return liquid to pan. Remove all white
pith from skins. Cut skins in fine strips (or as
desired) and add to pan with sugar. Place over low
heat and stir to dissolve sugar. Bring to boil. Boil
hard, stirring occasionally to prevent scorching. Boil
hard til jell point is reached, between 60 and 90
minutes depending on natural fruit pectin available.
Jell point test. Chill some saucers in freezer while
preparing marmalade, 2 or 3. Test: drop a small amount
of hot marmalade on chilled plate and chill for 2
minutes. Run finger through marmelade on plate. If
surface wrinkles, it has reached jelling point. If
still syrupy, continue boiling. Repeat test at 5
minute intervals til jell point is reached. Remove
pan from stove and stir for 5 minutes, skimming off
any foam. Ladle into sterilized jars, leaving 1/2 inch
head space. Seal as you like
