Seville Orange Marmalade
- Yield: 5 cups
- 2 1/4pounds Seville oranges, cult into halves (6 or 7 oranges)
- 1large lemon
- Granulated sugar
- Juice the oranges and the lemon, reserving the seeds. Strain the juice through a sieve and set the juice aside. Scoop the pulp from the insides, reserving with the seeds. Cut the citrus halves lengthwise into quarters, turn them peel-side down on a cutting board, and scrap away as much pith as possible with a sharp knife or vegetable peeler. (It is fine if a thin layer of pith remains.) Discard the pith. Slice the citrus peels thinly or in small squares.
- Bundle the reserved seeds and pulp into a 12-inch square of double-thickness cheesecloth; tie it shut with kitchen string. Weigh the seed bundle with the chopped citrus peels; measure out an equal weight of sugar and set aside. Move the reserved juice to the scale and weigh it; add enough water to equal the weight of the sugar. The citrus peels and seeds bundle, sugar, and liquid should all weigh the same.
- Combine the seed bundle, citrus peels, and liquid in a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer covered, over low heat, stirring occasionally, for about 1 hour, or until the peel is very tender when pierced with a fork. The mixture should have reduced by about one-third.
- Remove the cheesecloth bag, squeezing out any excess juice, and discard. Add the sugar and stir over low heat until it has completely dissolved. Increase the heat and boil rapidly for 15 to 20 minutes, or until a candy thermometer reads 220F. If the marmalade “wrinkles,” it is set. Skim off any scum. Let stand in the saucepan for 5 minutes before ladling into hot, sterilized canning jars, leaving ¼-inch of headspace. Seal. Process the jars in a hot water bath for 5 minutes. When thoroughly cool, label jars. Store in a cool, dark place.
Reprinted with permission from Marmalade, © 2012 by Elizabeth Field, Running Press, a member of the Perseus Books Group.