My father’s mother wasn’t particularly known for her cooking. Very British. Usually pretty bland. But I remember her marmalade with great fondness. When I was a child, I thought ALL marmalade was gross (too bitter). Now, however, it is against my Grandma’s recipe that I judge all others.
- 8 seville oranges
- 2 lemons
- 6 lbs of sugar
- 9 cups of water
Cut oranges in half and remove seeds (pips) and juice. Grind the rind and add to the juice. Cover with 9 cups of water. Soak the pips in 1 cup of water overnight.
In the morning, boil the orange mixture until the skins are tender, about 45 minutes.
Boil pips separately, strain and add the water to the pulp.
Add sugar to the pulp and boil until it gels (about 1.5 hours). Pour into jars and seal.