Recipe from the shippers, Rowlett & Co, as used by Granny Keeling (and Grandpa once!).
Seville oranges are only available for about a month from the middle/end of January.
Wash 4lbs (2kilos) of Seville oranges in cold water. Cut the fruit across and squeeze out the juice, carefully removing the pips and placing them in a separate small basin.
Slice the oranges, fine or coarse as preferred, place in a preserving pan, add the juice and 12 pints (6.5 litres) cold water. Add 2 pints (1 litre) of boiling water to the pips.
Leave all to stand for 24 hours.
Next day, strain the liquid and jelly from the pips and add it to the pulp in the preserving pan. Cook gently until the peel is tender (about 1 1/2 hours). Remove from heat and leave to stand for a further 24 hours.
3rd day: To each measured pint (1/2 litre) of the pulp, add 1lb (400g) best cane preserving sugar (granulated is fine). Heat gently till sugar is dissolved, then raise heat and cook fast until ready to set. This may be tested by dropping a very small amount onto a saucer, where it should form a stiff jelly as it cools.
When it reaches this stage, remove from heat, stand for five minutes, pour into clean, hot jars, cover and seal.
Approximately 20 to 22 lbs (10 kilos) of marmalade should result from the above quantities
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