I thought that it was important to post about the delights of the Seville Orange even though they will never appear in our kitchen garden – English weather will never be that kind, I am afraid, even if Global Warming went into full swing.
Imported from the warmer climates, Seville oranges have a VERY brief stint in the supermarkets in the UK. They appear in January but are often cleared from the shelves by February.
I’m not at all a marmalade fan myself but my parents are and it is very important to buy as many Sevilles possible and to make billions of jars of homemade marmalade to last them the year. So far I’ve managed to purchase 3kg… that will probably get them through to March, if I’m lucky!
Anyway, last year was my first attempt at making marmalade and I am pleased to say that it went pretty well and the homemade stuff lasted until around Christmas time.
Here is a recipe if anyone fancies making some. You can substitute the Seville oranges with normal oranges or lemons and grapefruits.
What is so special about Seville oranges? They are the most flavoursome and strong tasting and ultimately make marmalade taste better for those that like it. They have a overwhelming citrusy smell and are quite bitter tasting and ideal for cooking. They don’t keep long so if you are lucky to get some, don’t leave them hanging around too long (easier said than done, it does take effort, time and initial courage to start the process of jam-jelly-marmalade making).
Here is a good starting recipe. It is the ‘whole fruit’ method I tried and tested last year. Enjoy!
Seville Orange Marmalade
(Makes 5 x 450g jars )
- 1kg Seville oranges
- 2.5 litres of water
- 75ml lemon juice
- 2kg granulated sugar
- Scrub the fruit, remove buttons at the top and put the fruits whole into a large pan filled with 2.5 litres of water. Bring to the boil and then leave to simmer, covered, for 2-2 1/2 hours, or until the orange skins are tender and can be pierced easily with a fork. (I often do this in the evening, turn of the hob and leave the oranges overnight before continuing onto the next step the following evening).
- Once cool enough to handle, take the oranges out of the pan and measure the water left over – you should have about 1.7 litres. Make it up tot his amount with more water if you have less or bring it to the boil to reduce it if you have more.
- Cut the oranges in half or quarters and remove the pips with a fork, flicking them into a bowl. Drain the juice from the pip bowl and put in the pan with the other liquid.
- Put the orange segments into a food processor and blend. Scrape into the pan of liquid and stir in.
- Add the lemon juice and the sugar, turning on the heat to dissolve. Stir in. Bring to a rapid boil (takes a while) and boil for at least 10-15 minutes. Perform the pectin test (add a splurge of liquid onto a cold plate and put it in the freezer for a couple of minutes. When it wrinkles when a finger is pushed through the middle, it is done). Keep boiling until it is ready then turn off the heat and allow to cool for at least 10 minutes, half an hour to 1 hour is even better.
- Ladle into sterilised jars and seal. Store in a cool, dry place.