28 A feast of flavour Seville orange (green) Method l Remove the seeds and the membranes from the Seville oranges with a seed remover and rinse them. l Boil for 5 minutes and change the water they are in, replacing with cold water. On the same day change the water two more times without boiling again. The next day repeat the same process. l On the third day boil until their skin softens. When cool, scrape gently with a knife to peel them. l On the fourth day boil them until they are cooked properly. They are ready when they drop off when pricked with a needle. Strain and let them cool. l Place them in a pot, add sugar and water. Leave them for 2-3 hours until the sugar is dissolved. l Then boil the preserve for about 10minutes until it sets. l The next day re-boil over high heat until the syrup has set. Add the lemon juice just before the syrup sets and boil for 1-2 minutes. l Fill the jars, close and turn them upside down to remove the air from inside the jars and seal. Ingredients 50 baby Seville oranges 2½ kg sugar 2½ glasses of water 2½ tbsps of lemon juice Lemon (green) Follow the exact same method to make lemon preserve. Note: Alternatively peel the oranges at the beginning so you don’t need to scrape their peel at a later stage.
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