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1
Place two small plates in the freezer!
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2
Halve the fruits ( from pip to base -- North/South!)
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3
& cut each half into 5 segments (approx) Tie all pips in small cotton/muslin square.
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4
Take a small paring knife & remove the flesh (as if preparing a melon) & place into a measuring jug - juices too!
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5
Approx Measure will be 1pint/20fl oz/500ml.
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6
Liquidise & place in pan.
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7
Add 3 times amount of cold water eg.
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8
1pt pulp to 3pts water.
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9
Add pips.
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10
Cut each segment of peel into 3 or 4 thin strips lengthways & then cut across in large or small pieces and place in the pan.
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11
Only use half seville peel for sweeter taste!
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12
Bring to the boil & allow to SIMMER for 20 minutes Remove 'scum' carefully and stir gently once or twice.
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13
Increase heat slightly & allow to BOIL - gently!
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14
for a further 20mins.
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15
Add sugar & return to the heat.
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16
Allow to BOIL for approx 20mins.
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17
Skim & stir occasionally.
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18
Test by placing a small amount on a cold plate, run finger across, marmalade should 'ripple slightly' on surface and stay divided.
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19
Appearance at this stage will still be be 'runny' -- but plate should remain visible - if only just!
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20
(Chopped ginger can be placed into 1 or 2 of the jars at this stage) Stir to distribute after adding marmalade.
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21
Pour carefully into sterilised jars - take great care at this stage - I pour straight from the pan but you may choose to use a small jug.
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22
Cover and hide it!
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23
-- or if you're feeling generous and can bear to part with it, share it with friends & family!
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24
It's yumcious!
