Seville Orange Marmalade

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.

Source : Canadian Livimg Magazine: February 2004