I have updated the more traditional English recipe I made for years.
Thinly slicing the raw fruit helps make the marmalade faster, and even more wonderfully fragrant. I start with this new version and then you will find the more traditional way. In both recipes I opt for less sugar as I love the tartness of citrus marmalade. If you prefer it sweeter you can increase the amount of sugar.
You can make the same marmalade using Mayo lemons, varying the amount of sugar you add, and also maybe cooking less time the lemon slices, as they are definitely more tender that the Seville oranges.
I often add some julienned tangerine, orange, and/or kumquat peels together with the sliced lemon or Seville orange to make a mixed citrus marmalade.
Makes about a dozen 8-ounce jars
4 pounds small Seville oranges (about 25), washed
2 cups water
3-4 pounds sugar, or more to taste
Lay a wet, double cheesecloth in a bowl.
Using a very sharp, or a good serrated knife cut off and discard the ends of the fruit, then halve each Seville orange and remove the core, making sure you carefully take out all the pips.
Drop the pips and core into the cheesecloth.
Carefully slice each fruit VERY thinly, and drop the slices in a large, heavy-bottomed stainless steel pot. This is the most important part of the job, and it will take some time… (more…)