English Marmalade

(7 to 8 cups)

2 pounds Seville or bitter oranges
1 large lemon
9 cups cold water
8 cups sugar

Slice and seed the unpeeled oranges and lemon as thin as possible. Cover with the cold water and let stand 24 hours.

Bring to a boil, add the sugar and remove from the heat. Stir until sugar has dissolved. Let stand 24 hours.

Bring the mixture to a boil again and simmer gently 2 hours. When the peel is transparent and soft, bring to a rapid boil and cook about 30 minutes, or until 2 drops form on the edge of a metal spoon and drop off simultaneously. For a stiffer marmalade, continue cooking until the drops run together as they fall off.

Skim the foam from the surface and pour the marmalade into hot sterile jars. Seal tight with jar tops or cover with a thin layer of melted paraffin. If paraffin is used, add a second layer after the first layer has cooled. Store in a cool dry place.