Preserving the Winter Seville Orange Season
Today’s post is all about preserving the season, with Seville Oranges, to make Traditional Seville Orange Marmalade. I have to admit it has been very difficult to get hold of Seville Oranges this year, it has become the holy grail of ingredients! A new year lockdown bread flour situation, like the first lockdown in March 2020, where bread flour was extremely elusive to find.
I love the whole process of making marmalade, whether it be for Traditional Seville Orange Marmalade, or with other citrus fruits. It’s time consuming, but in a wholly relaxing way; the smell of fresh oranges is mingled with the smell of freshly brewed coffee, and the only sound, other than the radio, is the sound of chopping and shredding.
I start the day before I actually make the marmalade, as in boil it to the setting point, it’s a morning of juicing and shredding, before the orange shreds are put to bed in a bath of citrus juice and water, set aside to slumber for the rest of the day and overnight. All the “gubbins” from the oranges is tied in a muslin square and is added to the juice and the orange shreds.
The next day is the “boiling” day, when the alchemy of pectin, pith and peel all comes together, to form a glorious jewelled jelly in which delicate cooked shreds of Seville orange peel is suspended like gold dust in a fragrant gel. It’s a relatively quick process after the peel has been simmered for a couple of hours, just ten minutes or less if the pectin gods are kind.
Today’s recipe for Seville Orange Marmalade has been previously shared on Lavender & Lovage many years ago, but I needed to update the recipe card, as well as add more photos. For my step-by-step photos and the original recipe process you can read all about it here: RECIPE: MAKE AWARD WINNING MARMALADE – MARMALADE WORKSHOP WITH VIVIEN LLOYD.
But for this season, I have shared a new and more up to date recipe card for you, which is at the END of this post. I’ve also shared some other marmalade recipes, in case you are unable to find any Seville Oranges. I’ve also shared some baking and breakfast recipes that use marmalade as one of their hero ingredients.
I hope you enjoy today’s recipe for Seville Orange Marmalade if you make it, and PLEASE do let me know if you make it. Look out for a new Marmalade Pudding Recipe that I am working on, which I will be sharing this weekend. Have a wonderful Friday, and see you over the weekend. Karen
More Marmalade Recipes on Lavender & Lovage
- Seville Orange “Merry” Marmalade
- Lemon and Lime Marmalade
- Pink Grapefruit Marmalade
- Three Fruit Marmalade
Recipes with Marmalade
- Boozy Bitter Marmalade & Blood Orange Pancakes
- Chocolate Marmalade Brioche Bread and Butter Pudding
- Sticky Ginger Marmalade Tea Loaf Recipe
- Sweet Clementine & Bitter Orange Crêpes
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Toast and Marmalade for Breakfast
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Recipe for Seville Orange Marmalade
- 675g (1lb 8oz) Seville oranges
- 1 lemon
- 1.4kg (3lb) granulated, cane sugar
- 1.75 litres (3 pints )water
1. Juice the oranges and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.
2. Juice the lemon and add the juice to the pan. Put the orange membranes and the lemon shells into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
3. Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1.
4. Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
5. Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon.
6. Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
7. Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.
Nutrition InformationYield 6 jars Serving Size 1
Amount Per Serving Calories 18Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 5gFiber 1gSugar 3gProtein 0g