- sevilla oranges
- 1 lemon
1. Wash the fruits, remove ends, seeds, dirt.
2. Chop the fruits (with peels).
3. Put the chopped pieces (with peels) in a big container, cover with water. The amount of water will not matter because this will be reduced to the desired amount and sweetness. It must reach 105°C.
4. Boil without cover for 20-30 minutes or until the amount has been reduced to 1/3.
5. Heat again.
6. For every more or less one liter, add 1 cup sugar little by little and keep on stirring until the sugar is dissolved.
7. Boil until thick or until 105°C -- when a drop becomes syrupy when placed on a saucer at room temperature.
8. Remove from fire for 5-10 minutes.
9. Stir, pour into jars. See to it that no part of the peel extends out.
10. Pour a little alcohol like brandy or vodka around 1 tsp. on top of the syrup if desired. This will prevent the growth of molds that may form between the cover and the marmalade.
11. A screwed cap may also be used when the marmalade has somewhat cooled.
Source: A Connoisseurs Guide & Cookbook Simon & Schuster 1991 (Natural History,December 1991)
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