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LOCATION: Recipes >> Preserving >> Dark Seville Orange Marmalade

Print this Recipe    Dark Seville Orange Marmalade

6-8 Seville oranges
2-1/2 kg sugar
1-1/2 litre water
125 ml blackstrap (cooking) molasses
50 ml orange liqueur (optional)

In a large pot in 1 litre water, bring whole oranges to a boil and simmer
for about one hour or until very soft. Lift out oranges from cooking
water with a slotted spoon, cut them in half, and spoon out inside. In
another pot, in 1/2 litre water, bring the pulp to a boil and simmer about
10 minutes. Drain and put liquid aside. (I used a Foley food mill to
press the juice from the pulp -- it did a fine job!) Meanwhile, thickly
slice soft orange peels and return peels into their cooking water. Add
sugar, grated peel and the drained liquid of pulp and the molasses.
Slowly bring to a boil under constant stirring, until sugar dissolves.
Simmer 20 to 60 minutes or until jelly forms. Cool for about 20
minutes, (add liqueur if desired) pour into sterilized jars and seal
immediately.

(Agnes cheats on the sugar - use only 2 kg, and add some pectin. She
reports that it still comes out delicious).

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