Orange Jelly Marmalade
|Seville oranges||2 Pound|
|Water||4 1⁄2 Pint|
|Lemons||2 , juiced|
Peel the oranges, remove the thick pith and shred finely 4 oz of the rind.
Cook the shreds in 1 pt water, in a covered pan, until tender (approx. 1 1/2 hr.).
Meanwhile, roughly cut up the fruit and put it with the lemon juice and 2 1/2 pt water in a pan.
Simmer for 2 hr., with the lid on the pan.
Drain the liquid from the shreds, add it to the cooked fruit and strain it all through a scalded jelly bag.
After it has dripped for 1/4 hr., return the pulp to the preserving-pan and add 1 pt water.
Simmer for 20 min., then strain again through the jelly bag, allowing it to drip undisturbed.
Pour the strained liquid into the rinsed preserving-pan, simmer a little if it seems rather thin, then add the sugar and stir over a low heat till dissolved.
Add the shreds and boil hard until setting point is reached.