Authentic Seville Marmalade from Ojai, California
Illustrated Recipe Page 16.

Pour cooked mixture into the sterilized jars

Pay close attention to the boiling mixture. You can test for thickness by putting a bit on a spoon and chill it rapidly by placing in the freezer then, when it is cooled by this, test for desired thickness. The mixture will become thicker and thicker and it is easy to over cook or burn it. If you over cook, it will become too dark. Note: This marmalade should be dark, not bright orange. But if it is over cooked, it becomes too dark. Exprience, will teach you the right cooking, texture and thickness.


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