When The Smell Outside's Delightful

You know something good is happening in the kitchen when you you’re walking down the garden path and the smell makes your mouth water as it wafts by; or at least that’s what my mum said when she entered the house the other afternoon; what prompted this? The smell of Seville Orange Marmalade Jelly bubbling gently on the stove. The house smelt lovely, all welcoming and warm; it seemed such a shame to have the kitchen extractor fan on but as I beginning to get engulfed in a cloud of steam I had to relent and push that button.

When I spotted Riverford were selling Seville Oranges I just had to buy some. The best fruits are somewhat heavy, though they won’t ever be as juicy as a Valencia or Navel orange. Pick firm, well-colored fruit with fairly tight and undamaged skins, even on the tree, some Seville oranges will be rough and pebbly, while others will be smooth; this won’t make any difference in their use.

I’m not a big marmalade eater but I had plans to turn them into cakes etc as well as a batch of marmalade; surely it would be a sin not to make some. 

Marmalade has changed over the centuries. It started out rather like a quince paste, the fruit boiled down so it was thick and sliceable. At the end of the 18th century it started to become more refined and jelly-like with fine shreds of orange in it. Bulking it out with peel and sugar was more economical than just boiling down the juice. Now thick-cut and chunky are associated with superior marmalade, but if you’re making your own it’s up to you to have the peel the way you like it. I think it’s the shreds that put me off so I decided to go for a clear jelly marmalade.

Oh and am I glad I did, I’ve never tasted marmalade like it. My morning toast is now slathered with a good layer of marmalade and I’ve more Seville oranges on order; why oh why have I been missing out for so long???

Seville oranges will be around until the middle of March in the UK so why not make the most of them and get preserving? 

The Recipe:

• 1.5 kg Seville oranges, washed
• 3 lemons
• 3 kg jam or preserving sugar

1. Cut the oranges and lemons in half.
2. Put the oranges and lemons into a preserving pan and cover with water. Bring to the boil, cover and simmer for about 1 1/2 – 2 hours or until the skins are soft and tender and easily pierced with a small knife. 
3. Using a potato masher squash fruit to extract the juices.
4. Pour the mixture into a jelly bag over a large dish and allow to drip overnight, do not be tempted to press the fruit or the jelly will be cloudy.
5. The following day put the fruit juice into a preserving pan and add the sugar. Bring to the boil and boil rapidly for about 10-15 minutes, skimming off any white impurities every so often, until setting point is reached. The best way to test this is to drop a teaspoonful on to a small plate that has been in the fridge. If it sets after, say, a minute to a marmalade consistency, it’s done; if not, continue boiling it and keep re-testing it. If you want a really thick marmalade, continue to boil until the sugar is almost caramelised.
6. Then fill into sterilised jam or Kilner-type jars. Store in a cool place for up to 6-8 months

Image Courtesy of Google Images

Share this: