Seville oranges arrive in the shops in early to mid January and make wonderful marmalade.
1kg Seville Oranges
1.5 kg sugar
Wash fruit and boil in sufficient water to cover fruit until soft (about 2 hours). Allow to cool. Make up liquid to 1 litre per kg of oranges and place in jam pan. Halve fruit acrossways and de-pip using a pointed implement keeping the pips. Remove pith with a spoon and keep. When all the fruit has been de-pithed either sieve or chop the pith in a processor and add to the liquid. Halve empty peel halves again and slice thinly and add. Put pips in a cloth and add to the jam pan. Add sugar and boil until setting point is reached. Pour into pre-heated jars and screw the lids down whilst still hot. Makes about 7 jars/kg oranges.