Seville Orange Marmalade

Wash the Seville oranges and lemon thoroughly. Halve the oranges and squeeze out the juice into a large bowl, ensuring to catch all seeds and pulp. Scrape out the remaining pith from the orange halves and place it into a muslin bag along with the seeds. Tie the bag securely.

Finely slice the orange peel into thin strips. Add the sliced peel to the bowl containing the orange juice.

Add 2.5 liters of water to the bowl with the orange juice and peel. Cover and let it soak overnight to soften the peel.

The next day, transfer the mixture to a large preserving pan. Bring it to a boil, then reduce the heat and simmer gently for about 2 hours, or until the peel is tender.

Remove the muslin bag, squeezing out as much liquid as possible back into the pan. Discard the bag.

Add the juice of the lemon and the granulated sugar to the pan. Stir over low heat until the sugar has completely dissolved.

Increase the heat and bring the mixture to a rapid boil. Boil for about 15 minutes, or until the setting point is reached. To test, place a small amount of the marmalade on a cold saucer; if it wrinkles when pushed with a finger, it's ready.

Remove the pan from the heat and let it cool for about 10 minutes. This allows the peel to distribute evenly.

Carefully ladle the marmalade into warm, sterilized jars, leaving a small gap at the top. Seal the jars immediately.

Allow the marmalade to cool completely before storing. Once opened, keep refrigerated and consume within a few weeks.