Found a kilo of Seville oranges in the freezer which I’d forgotten about so made the final batch of marmalade for the season. Did it slightly differently, with the end result being softer, paler, cloudier, and much more orange flavoured.
Oranges were washed and put whole into 2 litres of water, brought to the boil, and simmered for two hours, and then left to cool. Oranges fished out (water retained of course!) and sliced in half. The insides had detached from the peel, and shrivelled slightly, so were easily detached with a metal spoon and tossed into a bowl lined with a two foot square of muslin. The peel was then easily shredded.
The pot, meanwhile, was heated up again, and 1.5kg white sugar dissolved, and the whole lot topped up to 3 litres. Shredded peel returned to pot, along with the juice of two lemons. The muslin was tied into a bag and added as well, after a vigorous squeeze to get all that lovely slimey pectin into the pot.
Once boiling, it took about fifteen minutes to get a set, and yielded 2.5 litres of finished product.