Seville Orange Marmalade
Makes 5 to 6 12-ounce jars | Recipe courtesy of, and in memory of, Ruth Grace for Hopson Grace.
2 1/4 pounds or 7 Seville oranges
- 13 cups granulated sugar
- 9 cups water
Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze the juice and place it in a large cooking pot, reserving the seeds and any bits of pith. Place seeds into a cheesecloth and secure with a string, and place into the bowl with the juice. Add the 9 cups of water. Cut the orange peels into quarters and slice into thin strips and add them to the bowl. Cover and leave in a cool room overnight.
Take your pot and bring the mixture to a rolling boil. Lower the heat and boil slowly for one hour. Remove the cheesecloth, add sugar and stir constantly until mixture returns to a full boil. Lower heat and boil slowly, stirring occasionally, for another hour or until the mixture sets. To know if it has set, place a teaspoon on a cold plate that you've stored in the refrigerator. Push the mixture with your finger: if it has a really crinkly skin, it is set. If not, continue to boil the marmalade and give it the same test at about 5 minute intervals until it does set. You may need to test it two or three times.
Let cool for 8 to 10 minutes, then stir gently to disperse any scum. Pour into warm, sterilized jars and seal with wax paper discs. Use within 2 years.