Seville orange marmalade
Seville orange marmalade

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, seville orange marmalade. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Seville orange marmalade is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Seville orange marmalade is something that I’ve loved my whole life.

The most classic of all marmalades is the orange marmalade made from bitter Seville oranges. Seville oranges can be a little hard to come by, since they are sour to the taste and most people want to eat sweet oranges. The intensely sharp, bitter Seville oranges here hold their own, conquering the sweetness of the sugar; that fresh, intensely orange fragrance and flavour are unmatched in any preserve anywhere in the world. Seville Orange Marmalade The bitter Seville orange is the most traditional and arguably the finest marmalade fruit of all.

To get started with this recipe, we must first prepare a few ingredients. You can have seville orange marmalade using 5 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Seville orange marmalade:
  1. Make ready 1 and a half kilos seville oranges
  2. Prepare 2 unwaxed lemons
  3. Make ready 3 kilos golden granulated sugar
  4. Take 3 litres water
  5. Take 1 piece muslin (a man's handkerchief would do)

However, the bitter-sweet taste of orange really sets this flavour apart. Seville Orange Marmalade is prized in Great Britain. According to the legend,the current day marmalade was invented in Dundee, by the wife of James Keiller, a local grocer. Seville orange marmalade is also my favourite, particularly on toasted rye bread.

Instructions to make Seville orange marmalade:
  1. Place a colander over your jam pan and cut your fruit in half then squeeze all the pips and pith from the lemons and oranges into the colander. The juice will drip into the pan.
  2. Wrap the pips and pith in the muslin and tie it up so nothing can escape,
  3. Finely slice all the orange and lemon peel and place it in the pan with 3 litres of water and the muslin.
  4. Simmer fruit with lid off for about 2 hours. Fruit skin should be extremely soft and melt when you squeeze it between your fingers. The amount of water in the pan should have roughly halved.
  5. Remove muslin bag and leave to cool.
  6. Once it cool enough to handle squeeze all the jelly like substance muslin produces into the jam pan and stir into the fruit.
  7. Add 3 kilos of golden granulated sugar and stir until melted.
  8. Turn the heat up and rapidly boil the jam for about 15 minutes or until it reaches setting point. Turn off the jam and test for setting point.
  9. Keep some saucers in the freezer for this. Dab a splodge of marmalade on the saucer and put it back in the freezer to cool for a couple of minutes. Then drag your finger through the jam. A skin should have formed. If its not ready reheat for a couple more minutes.
  10. Once setting point is reached turn cooker off and leave jam to stand for 15 minutes or all the fruit will rise to the top. Stir gently. I use a measuring jug to pour the hot marmalade into sterilised jars. You can put wax discs on top of the marmalade before you put the screw tops on if you want to. (I don't bother!)
  11. If for some reason jam doesn't set simply reboil and retest for setting

According to the legend,the current day marmalade was invented in Dundee, by the wife of James Keiller, a local grocer. Seville orange marmalade is also my favourite, particularly on toasted rye bread. Rose Grey and Ruth Roger's recipe for it (marmallata di arance siviglia), from 'River Cafe Cookbook Green', is a real winner. You boil the oranges whole, like Claudia Roden's orange cake - the whole house smells fabulous. The Seville orange (the usual name in this context) is prized for making British orange marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield.

So that is going to wrap it up for this exceptional food seville orange marmalade recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!