Seville oranges make the finest marmalade and are the only oranges to produce a clear jelly around shreds of refreshingly bitter peel. Since Sevilles are available for such a short time, make this large batch to last throughout the year.
- Portion size 5 servings
- Credits : Canadian Livimg Magazine: February 2004
Cut 8-inch (20 cm) square of double thickness fine cheesecloth; set aside.
Scrub oranges and lemons; cut out stem and blossom ends and any blemishes. Cut in half crosswise; squeeze out juices, dislodging seeds. Strain through sieve into large Dutch oven.
Place seeds and any membranes in centre of prepared cheesecloth; bring up sides and tie top with string. Add to pan.
On cutting board, stack about 3 halves of oranges and lemons; cut into 3 parallel strips. Cut crosswise into slightly less than 1/4-inch (5 mm) thick strips. Add to pan along with any accumulated juices. Repeat with remaining halves.
Add 16 cups (4 L) water; bring to simmer over medium heat. Simmer, stirring often and pressing seed bag to release pectin, until peel turns to mush when pressed between fingers, 2-1/2 to 3 hours. Remove seed bag and let cool; squeeze juices into pan. Mixture should measure 15 cups (3.75 L); if not, add water to make up difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 5 cups (1.25 L) each of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and setting point is reached, about 8 minutes.
Pour into sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 1 mg
- Protein trace
- Calories 43.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g
- Iron 1.0
- Vitamin C 8.0