Ingredientes para Uncle Bill's Seville Orange Marmalade
- 6 large Seville oranges
- Orange
- 2 large lemons
- Boiling Water
- 16 cups granulated sugar (equal weight to fruit mixture)
- 2 teaspoons butter
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Cómo preparar Uncle Bill's Seville Orange Marmalade
- Halve Seville oranges and using a spoon or juicer, extract as much juice as possible (approximately 2 cups). Reserve peels.
- Halve one regular orange and extract juice into the same bowl (about 1 cup). Reserve peels.
- Halve 2 lemons and extract juice into the bowl (about 1 cup). Reserve peels.
- Using a slotted spoon, remove pulp and seeds from all juiced citrus fruits. Place pulp and seeds in a cheesecloth bag. Set aside.
- Quarter the reserved orange and lemon peels.
- Using a spoon, scrape off the white pith from all peels and discard.
- Thinly slice the peels (about 1/8 inch thick).
- Measure the sliced peel (approximately 4 cups). Add to the juice in the bowl.
- Add 12 cups of boiling water (3 cups per cup of peel).
- Cover and let soak for at least 12 hours.
- Transfer the soaked peel mixture and liquid to a large, heavy-bottomed saucepan.
- Add the cheesecloth bag with pulp and seeds to the saucepan.
- Bring to a boil, then reduce heat and simmer uncovered for 1 to 1 1/2 hours, or until the peel is soft.
- Squeeze the cheesecloth bag to extract as much pectin-rich liquid as possible, then discard the bag and contents.
- Measure the fruit mixture (approximately 16 cups).
- Add 16 cups (equal weight) of granulated sugar to the saucepan.
- Bring to a boil over medium heat, stirring until the sugar dissolves.
- Increase heat and boil rapidly, stirring constantly, until the setting point is reached. This is achieved when a small amount of syrup placed on a chilled plate wrinkles when pushed with a finger, or a candy thermometer registers 220°F (104°C).
- Remove from heat and stir in 2 teaspoons of butter.
- Skim off any foam and discard.
- Ladle the hot marmalade into prepared, sterilized jars, leaving 1/2 inch headspace.
- Clean the jar rims.
- Pour a thin layer of melted paraffin wax over the marmalade (optional).
- Once the marmalade has set, pour another layer of paraffin wax (optional).
- Attach lids and rings, ensuring a tight seal.
- Label jars and store in a cool, dark place.
- Alternatively, can the jars in a boiling water bath for 15 minutes (paraffin wax not needed if using this method).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
407g
Fat
2g
Carbs
36g