Instructions: Combine the oranges and lemons with 1 1/2 quarts water in a large saucepan. Bring the water to a boil over low heat and simmer the fruit, covered, for about 1 1/2 hours, or until it is very tender when pierced with a skewer. Drain the fruit, in a colander set over a bowl, reserving the cooking liquid, and let the fruit cool.

Chop or slice the fruit, unpeeled, into the desired texture, reserving the seeds. Tie the seeds in a piece of cheesecloth.

Return the liquid in the bowl to the pan, add the granulated and brown sugars, and cook the mixture over low heat, stirring, until the sugar is dissolved. Bring the sugar syrup to a boil, add the prepared and bag of seeds, and boil the mixture, stirring frequently and skimming the froth, for about 30 minutes, or until the jellying point is reached.

Stir in the ginger, ladle the marmalade into warm sterilized jars, and seal.

NOTE: Seville oranges are a bitter-tasting fruit and are generally reserved for cooking purposes rather than eating out of hand. They are available only seasonally, so if you would like to have a supply throughout the year, it is worthwhile to make several batches of marmalade at a time.

Perfect Preserves
Nora Carey

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