Seville Orange Marmalade

Jewish Cookery, Florence Greenberg Choose fruit that is just fully ripe, for that is the time when the greatest amount of soluble pectin is present. Small, dried-up oranges will not make good marmalade, nor will *over-ripe* fruit. If cutting peel by hand, use a *very sharp knife,* if possible a stainless one, and resharpen frequently. Wash and dry fruit, but inn quarters and remove pips. Put these in a small basin and pour over 1/2 pint cold water. Remove pulp, cut in small pieces and shred rind finely. Weigh empty preserving pan. Weigh pulp and rind, put it into a large bowl and pour over 2 pints cold water to every pound and leave till the following day. Then turn into a greased preserving pan, add the strained water from the pips and the pips tied in a muslin bag and boil gently till the peel is quite tender -- about 1-1/2 hours. [I take this to mean that the seeds should be put in a muslin bag.] Remove pips, squeezing the bag well. Weigh pan and contents and deduct weight of empty pan to obtain weight of pulp. Add 1-1/2 lb. sugar to every pound [of weight of the fruit-and-pulp mixture]. Stir till the sugar has melted, then bring to the boil and boil quickly till is sets when tested. Turn into warm, dry jars, place waxed paper circles in position, and tie down. Posted to JEWISH-FOOD digest V97 #038 From: Ruth Heiges <heiges@post.tau.ac.il> Date: Wed, 25 Sep 1996 17:59:46 +0200 (IST)