Seville Orange Marmalade

I fulfilled a long held promise last week. A month or so ago I came across Seville oranges for sale at the Farmers Market in Hastings, Hawkes Bay. Yay! I was finally able to make Seville Orange Marmalade. (My English friend Di told me many years ago, 'the only marmalade worth eating is Seville Orange Marmalade', but until recently I had never seen Seville oranges for sale here).
This, my first attempt, produced a fantastic result. My medication prevents me from enjoying my Grapefruit marmalade. Now, there are no limitations to the amount of marmalade I can smear on my Burgen toast. So delicious, so satisfying! It took an afternoon to make it and oh the mess. But it was a totally worth it!
For making - I followed the sellers instructions.
 - Cut oranges into quarters, remove seeds and these put into a muslin bag.
 - Weigh fruit.
 - Weigh an equal amount of sugar and set aside.
 - Place fruit and seed bag into a large pot and (just) cover with water.
 - Boil for about 30 minutes, by then the skins should be soft.
 - Cool, remove muslin bag - then toss fruit into a processor and pulse into little pieces.
 - Watch this step as you don't want to process to mush, it should be just chunky.
 - Place fruit back into pot and bring back to boil.
 - Add equal amounts of sugar to fruit. (Or less if you like it more bitter).
 - Stir gently to combine. Bring back to boil.
 - Boil mixture for about 20 minutes (watch it doesn't burn on the bottom of the pan) and start testing for setting.
 - Boil until set.
 - Cool, put into sterilised jars seal when cool.

Sticky yummy stuff

Oops! Spot the spelling mistake

What a mess I made, it took ages to clean up

So satisfying to see all the jars lined up