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This is Katie Stewarts’s recipe although I omit the treacle that she puts in as mine always seems dark enough without it.
Makes approx 3 kg .
1 kg Seville oranges
2.5 litres water
2kg Preserving Sugar (approx)
Wash the oranges, remove the small brown stem and place in a large preserving pan or pot. Cover in 2 litres of the water. Use 2 saucepans if required. Bring to the boil and then simmer for 1 hour. Lift out the oranges and preserve the cooking liquor. Cut the oranges in half, scoop out the pips and pith and place them in a smaller pan with the further 500ml water. Bring to the boil and then simmer for 10 minutes. Strain this liquid into the main cooking liquid. Chop the peel into small strips and this to the cooking liquid. Measure the liquid volume of this and then for every 500ml of liquid add 450g of sugar. Stir over a low heat to dissolve the sugar and then bring to the boil. Boil for 15 minutes and then check the marmalade by placing a small bit on a cold saucer. If a skin forms the marmalade will set. If not continue to cook until you have the desired consistency and colour. The longer you cook it the darker and richer the flavour. This is a personal choice. For a very dark marmalade add 2 tablespoons of treacle with the sugar.