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.
My sister is currently raising money for her trip to Tanzania next summer. One event she had to do lately was set up a stall at a fete. As chief jam maker of the house, it was way of contributing. Problem was there were no berries for picking and the jams I had from last year were gooseberry, bramble jelly and apple jelly, all packaged in Bonne Mamen jars (you can’t sell it in a branded jar) and quite old with goodness knows what growing under the lids… It was the perfect time to dig out all of the plastic bags and yoghurt pots containing mixtures of fruit that had been shoved inside the freezer as they were ‘too much effort’ to go picking through. A mixture of raspberries, blackcurrants, gooseberries, strawberries, jostaberries and tayberries went in the pot together and ended up with something pretty edible and with a wonderful name I found online – ‘Jumbleberry Jam’. I only made 15 jars and my sister sold 11 (15 and a half, I got to keep and eat the half jar as a cook’s perk). The blackcurrants dominated the mixture along with the raspberries – just as well as those are two of the best jams in the world!
I am a jam enthusiast. First it was raspberry obsession, then I discovered blackcurrant, homemade plum (shop ones are always disappointing), bramble jelly, apple jelly, gooseberry, boysenberry and of course strawberry. I would love to try making strawberry jam one year but there is no way I will manage to harvest enough this year. We have been eating them fresh every evening and I need at least 1kg for a couple of jars worth – I will have to shelve that fantasy for the time being and stick to making raspberry and allowing myself the occasional indulgence of buying strawberry jam from Sainsbury’s.
I must admit, I am famous for making runny jam that doesn’t set, even when I add bottled pectin from the shops. However, I think I have worked out how to do it now: do not be impatient about boiling (get on with another job in the kitchen and keep an eye on it rather than standing around waiting), do not be afraid of using lots of lemon juice and use bottle pectin, especially when making jam with berries low in pectin or fruit that has been frozen (they lose some pectin that makes the jam set). The Jumbleberry jam set very well – too well, it was solid and only just spreadable, but after experience I would say most people prefer very set jam to the kind of jam that runs off your toast and goes everywhere but inside your mouth.
This is the perfect recipe for anyone who has old fruit hanging around in the freezer to clear out to make way for this year’s pickings. Enjoy!
(Makes enough for 4 medium sized jars)
- 1 kg mixed berries and currants – 1 kg granulated sugar – Juice of at least 1 lemon, three is best or more – Half a bottle of — pectin
- In a large plan, place the fruit and turn it on to high flame. Add the sugar and lemon juice and stir in until the sugar has dissolved. Bring the mixture to a rolling boil, stirring now and then.
- Place a china plate in the freezer in advance for the pectin test.
- Allow the fruit to boil furiously for more than ten minutes, stirring occasionally to see how it is going. When the mixture starts to feel slightly gloopy and sticks more to the spoon without looking as runny as it did before when it drips off, remove the plate from the freezer and add a dollop onto the surface. Place it back in the freezer for a couple of minutes then take it out and run your index finger through the middle. If the jam is set and wrinkles where you push your finger through, it is ready. If it does not, continue to boil until it does so.
- Once done, turn off the heat and pour in the pectin, stirring it in. Leave the jam to cool.
- Preheat the oven to 150C and sterilise the jam jars and the lids inside – they are done when they feel hot to the touch. Remove these from the oven and allow them to cool.
- Once the jam has cooled slightly and so have the jars, ladle the jam into the jars, place a wax disk over the top if you have any and put the lid on top, using a damp cloth to clean up any spillage running down the sides. Place the jars overnight in a cool place. They will be ready for eating the following day and should last for months.