1 kg of Seville oranges
Clean the oranges (even if they are organic)
I put about 1 tablespoon of baking soda + a little vinegar in 2 liters of water (8 cups)
Leave to soak for 30 min
Then rub the oranges before to dry them
1 lemon (wash and dry), this lemon was already washed and dried
Cut the oranges in 2
Seville oranges are bitter, have large seeds and this very thick white part (perfect for making marmalade because these parts are rich in pectin)
Collect the juice from the oranges and the lemon
Keep the pips and the pulp aside
Collect the rest of the pulp with a teaspoon and scrape with it the white part that is added to the pips and the pulp
Keep the drained lemon to flavor your vinegar for example or a simmered dish
Pour the mixture of seeds, pulp and white part into 1 muslin bag
I only have small muslin bags left (so I will fill 3)
Keep aside
Then cut thinly sliced ​​orange peels them
You can also cut smaller strips (I make 2)
Fill 1 Dutch oven with 2 liters (8 cups) of water
Add the orange and lemon juice
Add the orange peel
Add the muslin bags
Bring to a boil
then lower the heat and cook over medium heat, for 40 min
After 40 min of cooking (the liquid has reduced by half and the orange peels are soft)
Squeeze the muslin bags (to extract as much juice as possible) and remove them
Add 2kg (9 cups + ¼ cup + 1 tbsp) sugar
Cook for about 50 min over medium heat, stirring occasionally
You know it's the right consistency, when you pour onto 1 plate, a little marmalade and it sets immediately
Sterilize jars of jam
and fill them with marmalade (it will take on its good consistency when it cools)
Paddington's favorite marmalade ♥
Perfect consistency! More info in the info bar below the video