Wowbagger's Brother's Vintage Shropshire Marmalade
Skim out the pips, which will rise to the surface.
Inspired by this thread, and this recipe, I acquired some Seville oranges last week. I don't really like marmalade that much, so I'm not quite sure why (actually, I know exactly why - they were yellow-labelled in Sainsbury's, and I was suckered by the prospect of a bargain), but I got round to making the stuff last night.
Modified slightly - 1.5kg Seville oranges, 3 slightly tired ordinary ones, 2 lemons, some orange juice, and a bit less than a kilo of sugar, and simmered within an inch of its life so it's dark and caramelised - and it seems to be a little bit addictive. Got 8 and a half Bonne Maman jars out of it, and there isn't very much left in the half-a-jar, so I'm quite pleased with it. (So's my wife, who doesn't like marmalade either, but was looking for seconds of this stuff.)
But despite keeping a check on the pot, there never really seemed to be a time when there were lots of pips available to be skimmed off the top: I spent ages picking them out with a teaspoon, and there are still a fair number in the mix as jarred. What am I doing wrong ...?