Adapted from the traditional English recipe. I often add some julienned tangerine, orange and kumquat peels together with the sliced lemon and Seville orange.
Makes about SEVEN 8-ounce jars
10-12 organic Lemons OR 4-5 lemons and 5-6 Seville Oranges
1 1/2 – 2 kg (3-4 pounds) sugar (to taste)
1.5 liters (quarts) water
Simmer whole fruits in water until soft. Place a plate over the fruits to keep them immersed, and pierce them after about 15 minutes, to encourage cooking.
Trasfer the fruit to a colander over a bowl, and leave to cool a bit.
Dissolve the sugar in the cooking water.
Halve the soft fruit, scrape out the seeds and pulp and place in cheesecloth or jelly bag. Tie with cotton string and hang over the side of the pan.
Slice or chop the lemon (and Seville orange) peel thinly. Stir the peel into the liquid.
Bring to simmer, stirring to ensure that the sugar is dissolved, then boil hard, stirring occasionally, until setting point is reached. It may take from 5 -20 minutes, more likely around 15.
When it begins to look syrupy, place a teaspoonful on a cold plate. Let cool, and push with your finger. If it wrinkles, the marmalade is done. Pour into hot, sterilized jars, cover and cool.
Although the marmalade looks runny as you fill the jars, it solidifies when cold.