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Quick and Easy Seville Marmalade
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Seville oranges make the clearest, tangiest marmalade. Make a batch now while the fruit is in season. This is a very easy way to make a chunky, deliciously tangy marmalade. At other times of year it can be made with sweet oranges, although it won't be as clear as marmalade made with Seville oranges.
Instead of removing the pips at the end, set aside the pips at the beginning and place them in a square of muslin. Tie tightly with string and secure it to the handles of the pan so that it rests on the fruit. Leave the bag until the fruit is cooked, then squeeze out the juices into the pan.
To prevent peel rising in the jars, pour into slightly cooled jars.
To make an extra special preserve, add 4tbps brandy or whisky to the marmalade after skimming. Allow to stand to make sure that the peel is evenly distributed. Stir once, then continue with the recipe.
This recipe was first published in December 1997.