There´s a saying that Sevillanos are so astonished the British actually want to use their bitter oranges to make marmalade, that they reckon the pith is secretly used to make gunpowder. If you have ever made the mistake of biting into one of the oranges from Seville´s tens of thousands of trees when visiting, you will understand why. They are not ´table´ oranges, designed for eating. In any case, Seville orange marmalade is considered the finest type in Britain and beyond.
1 dozen oranges
2 litres of water
2-3 kilos of sugar (to taste)
- Wash the fruit, cut in half, scoop out the pulp and set the skins aside.
- Put the pulp in a pan and add 1/3 of the water.
- Finely slice the skins, put in another pot and add the remaining water.
- Boil both pots for one hour then cool.
- Stretch cheesecloth over the pot with the boiled pulp and drain for 2 to 3 hours.
- Remove the cheesecloth, discard the pulp and let the remains stand overnight.
- Next day, combine the two mixtures, boil and add the sugar.
- Stir constantly and add a dash of salt, if you like.
- Wash the jars in hot, soapy water, rinse and then sterilise in the oven at 140C for half an hour before filling.
- Cook the mixture until it is thick enough, ladle into the sterilised jars and seal immediately.