Oh! Don’t you just love the smell of marmalade being made?
It’s that time again and here;s my favourite recipe.
You may have seen it last year!
The Marmalade Recipe.
3lbs Seville oranges, 6 pints water, juice of 2 lemons, 6 lbs sugar.
Half the oranges and squeeze, pull out pulp and pith.
Put all this juice, pith pips and pulp into a muslin bag suspended over the pan. Juice will run out, all other bits retained by bag.
Slice skins into fine pieces and add to pan with the water.
Bring to the boil and simmer gently for 2 hours, until peel is soft.
Lift out the bag containing the pips etc. and squeeze as much as possible back into the pan. Then discard the bag contents.
Add the lemon juice, and sugar. Stir until sugar has dissolved. Bring to the boil and then boil rapidly until setting point has been reached. (Test by putting a small amount onto a saucer and pulling a spoon through it. It should wrinkle if it has reached setting point)
Warm jars in the oven to 110c along with the jam funnel, if you have one, so all super clean!
Remove the marmalade pan from the heat and skim to get rid off any scum.
Cool for 5-8 minutes then stir to make sure peel is distributed evenly, then fill pots to top,
Seal and when cool label.
Boadicea's Chariot 
I do remember the recipe, Nym, and I regret to say that I still haven’t got around to trying it!
I have a friend who makes it and I am still working through her very generous donations to the store cupboard.
I wish I had someone here to make marmalade… 😦
I don’t think I’d have the patience to make my own!
When an Orange is past it’s squeeze by date, (no cheap gags about MrsOMG please) I lob it down the Insinkerator and get a nice whiff of citrus whafting through the kitchen of Old Movie Towers.
I have always believed Pseu to be expert at extracting the pith. 😀
Ah, my taxi has arrived I see.
OZ
I know you said that juice in zest, OZ.
A very tart reply.
🙂
OZ