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Seville Orange Season

The season for Seville oranges is over in a flash – probably a couple of weeks at most, so I was lucky to get a bag of beautiful big Seville oranges and a couple of lemons last week from the mother in-law in Mogo. I am pretty hopeless in the kitchen (good job Amanda is excellent) but last year I made Marmalade on a whim and everyone loved it, so I have decided to make it an annual thing. Commercial marmalade is never quite as good as home-made; it’s usually too sweet and lacks the bitterness and zesty flavour of the real stuff. The recipe I use is a simplified version of the Ultimate Seville Orange Marmalade recipe from BBC Good Food:

  • 6 large Seville oranges
  • Juice of one lemon
  • about 2kg sugar

Put oranges in bottom of pot and just cover with water and the lemon juice. Put a plate over the top to keep the oranges submerged.
Simmer for 1.5-2 hours until skins are soft and easy to pierce with a fork.
Remove oranges and cut in half. Scoop out flesh and pith and pass through a sieve back into the pot. Push as much through as possible for the pectin.
Slice the skins thinly and return the sliced skins to the pot.
Add the sugar and return to heat.
Boil for a further 15-30 mins or as long as it takes to reach desired set.
Test set by putting a teaspoonfull onto a saucer and placing in the fridge for a few minutes. If a thick skin forms readily on the marmalade it is ready.

The nice thing about this recipe is that it keeps all the seeds and stringy pith out of the marmalade resulting in a nice clear jam (apart from the peel of course) while still retaining plenty of pectin. It’s also much easier to slice the soft cooked orange skins instead of raw. This year I made double quantities to hopefully last a bit longer after giving away a few jars. First taste on toast was great! Now if only I could find a recipe for good old British Marmite!

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  1. 2012-07-29 at 7:51 pm

    Yum. Never tried making a marmlade…I may have to try

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