Seville Orange Marmalade
|Water||12 Cup (192 tbs)|
|Sugar||6 3⁄4 Cup (108 tbs)|
Wash oranges and lemon, and using a vegetable sheer shred the peel from all unspotted surfaces.
Cover peel with cold water and boil until tender.
Change water twice during cooking.
Remove white skin from oranges and chop pulp.
Add 8 cups water, bring to boil, and cook until soft.
Put through food mill or strainer.
Drain peel and put in large saucepan.
Add sieved fruit mixture, sugar, and salt.
Bring to boil and boil rapidly until thickened and mixture sheets from side of metal spoon.
Cool slightly, stirring several times.
Pour into hot sterilized jars, and seal.