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1
Cut Seville oranges in half and squeeze out as much juice as possible into a large bowl using a spoon or a wooden hand juicer. Save peels.
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2
Cut the regular orange in half and squeeze the juice into the same bowl using a spoon or a wooden hand juicer, save peels.
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3
Cut lemons in half and squeeze the juice into the same bowlusing a spoon or a wooden hand juicer, save peels.
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4
Using a spoon with slots, remove pulp and seeds from the juiced oranges and lemons, place pulp and seeds in a cheesecloth; reserve.
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5
Cut both orange peels and lemon peels into quarters.
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6
Using a spoon, scrape the white pulp (pith) off the peels on all oranges and lemons and discard.
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7
Slice the peels thin, about 1/8 inch thickness.
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8
Measure the sliced peel and add to the juice in the bowl.
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9
For each cup of peel, add 3 cups of boiling water.
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10
Cover and leave to soak for at least 12 hours.
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11
Next, place soaked peel mixture including liquid in a large heavy saucepan.
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12
Tie reserved pulp and seeds in a cheesecloth bag and add to saucepan.
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13
Bring to boil; reduce heat and simmer, uncovered for 1 to 1 1/2 hours or until peel feels soft.
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14
Squeeze the cheesecloth bag into the saucepan to extract as much liquid as possible, this is important to extract the pectin required to obtain a good gel; then discard bag and contents.
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15
Into a large heavy bottom saucepan, measure fruit mixture including liquid; (keep track of the number of cups.).
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16
For each cup of fruit and liquid mixture, add 1 cup of granulated sugar.
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17
Bring to a boil over medium heat, stirring to dissolve sugar.
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18
Increase heat and boil rapidly, stirring constantly, until syrup when tested gels on a cold plate or when a candy thermometer is inserted registers 220u00b0F.
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19
Remove from heat and stir in 2 teaspoons of butter, mix well to incorporate.
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20
Skim off any foam and discard.
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21
Ladle marmalade into prepared, hot, sterilized jars leaving a 1/2 inch space from the top of the jars.
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22
Clean inside area of the top of the jar.
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23
Pour a thin layer of melted paraffin wax.
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24
When marmalade is set, pour another layer of melted paraffin wax over the existing wax, and rotate jar to completely seal around the edges.
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25
Place lids and screw tops on jars.
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26
Label and store in a cool place.
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27
You may also can the jars in a hot water bath for about 15 minutes.
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28
If canning, you do not need to use any paraffin wax for the bath method.
