Seville Orange Marmalade Recipe: The Best Marmalade For Your Toast
Seville Orange Marmalade Recipe (with lemons)
I recently picked up a bag of Seville oranges in my local supermarket after picking up 2 jars of a popular brand of marmalade that was on sale the week before. I picked up those jars due to a lack of confidence in my ability to make a good batch of marmalade. I used to make Seville Orange Marmalade many years ago and it certainly turned out well so, in a moment of spontaneity, I picked them up.
It was a rainy, miserable day today so I decided to look through my book of recipes. I came upon a few pages of Seville Orange Marmalade recipes cut out from magazines and newspapers (now yellowing) in my recipe binder. Several of the recipes were too complicated but after perusing a few of the recipes I got an idea of the balance between the ingredients and decided to adapt and experiment. A bit risky but I think it paid off.
I love lemons so I decided to add more lemon juice, pulp, seeds and peel than called for in the recipe making it more like a Seville orange lemon marmalade. I also added less sugar and boiled the mixture a further 5 - 7 minutes. So whether you want to call this a lemon marmalade recipe or a Seville orange marmalade, I think it is the best marmalade that I have made. I hope you think so as well. Enjoy!!
A Bit Of Information
Seville oranges are the ugly sister of the navel orange because of their thick, rather lumpy appearance. They grow in Seville, Spain and the surrounds and are available only for a few weeks in the winter. They are also high in pectin and therefore make the best marmalade. The marmalade sets well and gives the distinctive taste that is well known and instantly recognisable. The seville orange is a hybrid of mandarin and pomelo oranges and has a well known bitter taste. The oranges and the skin are found in many exotic food recipes and also used in some medicines.
Seville Oranges and Lemons: - The Key Ingredients
So we begin...
I place the jars without the lids in a baking tin in a 200 degree C (400 degree F) preheated oven for about 10 minutes after washing the jars and lids in soapy hot water. I also give the lids a soak in boiling water to kill any bacteria.
It is important to use the best fruit you can find, organic preferably. Use unwaxed lemons and remember to wash and scrub the fruit before using. I think this makes a difference to the taste of the marmalade and you are getting rid of most of the impurities that could contaminate your marmalade.
all the photographs are the property of Christine Broster
The Softened Fruit: - After an hour of simmering
In a large saucepan place a combination of Seville oranges and lemons to make up three pounds, (1.5 kilograms) of fruit. Add four cups of water, cover and simmer for approximately an hour or until they are soft. Then, lift out the oranges and lemons into a bowl to let cool. Keep the liquid in the large saucepan for use later.
Cut The Fruit In Half and Scoop
Cut the softened fruit in half and scoop out the pulp and pips into a small saucepan, add two cups of water, bring to a boil and simmer for ten minutes.
Chopping The Softened Oranges And Lemons - Shred or Shredless?
Now this is where you can choose how much peel you would like to add to your marmalade. I thinly chopped most of the softened Seville orange and lemon peel into shreds, however, you can cut the peel into thick shreds and use as little or as much as you would like. It really is up to personal taste and how lumpy you like your marmalade!. You can experiment to make the best Seville orange marmalade for your taste.
Thick Marmalade or Runny Marmalade, That Is The Question.
I decided to use less sugar than the standard recipe. The recipe calls for five pounds (2.5 kilos) of sugar; I added more like 2 1/4 kilos of sugar and boiled the mixture for about 25 minutes. If you boil for a shorter period of time the Seville orange marmalade is still delicious but tends to be a little runny.
(Apologies to Shakespeare)
Combining The Ingredients
At this point, you start adding to the liquid that was reserved in the large saucepan. Add the soft chopped peel, the juice and finely grated peel from one unwaxed lemon ,then slowly add about 2 1/4 kilograms (about 4 1/2 pounds) of sugar and strained juice from the small saucepan containing the pulp, pips and juice to the large saucepan.
Stir to mix over a low heat making sure the sugar has dissolved. Bring to a boil and let it bubble rapidly for about 20 minutes. Stir often and test to see if the mixture has set by putting a spoonful of marmalade on the back of an upturned saucer that has been in the freezer for about 10 minutes. If it gels it has set. If it doesn't let it boil a bit longer but don't over boil, then test again.
Straining The Liquid
The pulp and pips have simmered for ten minutes and are ready to be strained into the mixture in the large saucepan. The kitchen is smelling very fragrant at this point!!
A word about equipment
It is possible to buy a lot of expensive equipment when you start making your own jam and marmalade. But you will find most of the things you need are already in your kitchen. You definitely need a large saucepan and while preserving jars are best, you can get away with old jam jars if you intend to use the marmalade immediately You will need a sieve but again there are things around the house that can substitute. I suggest you buy the fruit and ingredients and then see what you assemble before you buy anything
The Seville Orange Lemon Marmalade Is Ready
The mixture has now boiled for 20 minutes and the test on the back of the cold saucer has shown that it has set to the desired consistency. If so desired, you can stir in a miniature bottle of orange liqueur or whisky at this point to give it a kick. Now you are ready to pot the marmalade. Fill each jar so there is a space at the top and screw the lids on loosely (they can be tightened after the mixture has cooled). I filled about nine 250 ml jars.
After all this writing about marmalade, I am going to make myself a piece of toast topped with Seville orange/lemon marmalade.
Enjoy and share!!
Thank you to Canadian LIving Magazine and The Toronto Star for their inspiration
Review of the above recipe
As most people will have guessed, Holly22 is the Hub name of Christine and Peter. Christine is responsible for all the recipes but I (Peter) am the taster. Christine does have her successes and also has some ideas that do not work out as well. (very tactfully put). However her Seville marmalade recipe is excellent, there is that real distinctive taste that only Seville oranges have and I really enjoyed it on my toast in the morning. This is a very easy recipe to follow and will give you some success right away if you are a beginner, then who knows, you can experiment and improve with the addition of other ingredients. Happy cooking !