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Marmalade

relishes/preserves

4 pounds Seville oranges
2 lemons
15 cups granulated sugar

In sink full of hot soapy water, scrub oranges and lemons vigorously with vegetable brush. Rinse well. Cut out stems and blemishes. Cut oranges and lemons in half crosswise. With citrus juicer; squeeze out juice, dislodging all seeds. Strain through sieve into bowl; set juice aside. Place seeds in 8-inch square double-thickness of fine cheesecloth. Bring up sides; tie top with cotton string, enclosing seeds loosely. Place in large Dutch oven or heavy non-aluminum saucepan. Pour in juice. On cutting board, stack about 3 halves of oranges and lemons; cut crosswise into 1/4-inch thick strips. Add to pan along with any accumulated juices. Add 16 cups water; bring to simmer over medium heat. Simmer, uncovered and stirring often, for 2-1/2 to 3 hours or until peel turns to mush when pressed between fingers. Remove seed bag and let cool; squeeze juices into pan. Mixture should measure 15 cups; if not, add water to make up difference. Divide into 3 batches of 5 cups each. Variation 1: In clean pan, stir together 5 cups sugar and 1 of the batches. Place 2 plates in - Freezer. Bring marmalade to boil; boil vigorously, stirring constantly, for 8 to 12 minutes or until - Free of foam, thickened and setting point is reached. To test for setting point: Remove pot from heat; drop small spoonful onto chilled plate. Return plate to - Freezer for 1 minute. Push sample with fork; if surface wrinkles, marmalade is set. If not, return to boil and test for setting point again, using new chilled plate. Pour into hot sterilized jars, leaving 1/4-inch headspace; seal and process in boiling water bath for 10 minutes. Repeat with remaining batches. Variation 2: Orange Ginger Marmalade. Add 1/4-cup chopped crystallized ginger along with sugar to 5-cup batch. Variation 3: Orange Brown Sugar Marmalade Substitute 3 cups packed brown sugar for 3 cups granulated sugar in 5-cup batch.

Contributor: Canadian Living Magazine (February, 1997)

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