Debz and anyone else who's interested, the recipe is...
3lbs Seville oranges
Juice of 2 lemons
6 pints of water
6lbs of preserving/granulated sugar (presrving gives you a clearer marmalade)
Put juice of oranges and lemons with the water in a large pan. Put pips and general gunk from the squeezer into a pice of muslin/cheesecloth. Scrape out the segment skin from inside the oranges with your fingers/nails (leave the pith) and add to the muslin. Slice up the orange rinds (using a large VERY SHARP kitchen knife or food processor) and add to the pan of liquid. Tie up the muslin and bung this in too.
Simmer for around 1.5 hours or until the peel is very soft and breaks between your fingers when squeezed. Take out the muslin and squeeze out any liquid (stop when gunk starts coming out!). Add the sugar, dissolve slowly then gradually bring the heat up until the mixture is boiling rapidly. Stir frequently to stop bits of peel catching on the bottom of the pan.
Boil for 15 mins (stirring occasionally to stop burning) or until it reaches setting point on a jam thermometer. Cools for 10 mins or so and pot into sterilised jars (easiest way in in an oven at 110+ deg. for 30 mins).
Hope that doesn't sound too garbled :roll: !
