I bought some seville oranges recently from a local farmer who sells them around this time every year, so today is orange marmalade day. Here's the recipe I use from the book Putting Food By--
2 lbs of oranges, 2 lemons, 8 cups of water and 8 cups of sugar(4 lbs) will yield about 6 pints of wonderfully fragrant orange marmalade.
Starting this morning, we washed the oranges and lemons and removed the 'buttons' on the ends of the fruit. The fruit was placed in a large pot and enough water to cover them was added. The fruit boiled for 90 minutes, until the fruit is fork-tender. At that point, we will remove the fruit from the pot to cool. Once cooled, the fruit is sliced and any seeds or pith removed and placed in the pot of juices to boil for an additional 10 minutes. The juice in the pot is strained, returned to the pot along with the fruit. Now we are ready to make marmalade.
Bring the fruit and juices to a boil, then add the sugar and boil stirring occasionally to prevent scorching. Do this until the fruit temperature reaches 9 degrees beyond the boiling point in your kitchen(bring final temp of jam to at least 220F) or the thickness of marmalade that you like. Remove the pot from the heat, skim off any foam and spoon the jam into hot sterilized pint jars, leaving 1/2 inch of head room. Seal the jars with the canning lids and place in a hot water bath in a canning pot for 10 minutes. Each batch makes 5-6 pints of marmalade.
This marmalade is very flavorful and wonderful on whole wheat toast in the morning. Enjoy!