Hey everyone, hope you are having an incredible 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 will make it a little bit unique. This will be really delicious.
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. What to do with Seville oranges.
Seville orange marmalade is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Seville orange marmalade is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must 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:
- Prepare 1 and a half kilos seville oranges
- Take 2 unwaxed lemons
- Get 3 kilos golden granulated sugar
- Prepare 3 litres water
- Take 1 piece muslin (a man's handkerchief would do)
The bitter Seville orange is the most traditional and arguably the finest marmalade fruit of all. Only available for a few short weeks starting in mid-January, this knobbly, often misshapen orange. With their refreshing, sharp flavour, Seville oranges make great marmalade. Also, unlike sweet oranges, their pith becomes transparent and glistening when cooked with sugar, resulting in a bright, sparkling preserve.
Steps to make Seville orange marmalade:
- 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.
- Wrap the pips and pith in the muslin and tie it up so nothing can escape,
- Finely slice all the orange and lemon peel and place it in the pan with 3 litres of water and the muslin.
- 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.
- Remove muslin bag and leave to cool.
- Once it cool enough to handle squeeze all the jelly like substance muslin produces into the jam pan and stir into the fruit.
- Add 3 kilos of golden granulated sugar and stir until melted.
- 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.
- 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.
- 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!)
- If for some reason jam doesn't set simply reboil and retest for setting
Make sure you use a suitable preserving sugar. The season for Seville oranges is short, usually lasting only a few weeks in January. What to do with Seville oranges. Make the most of the short Seville orange season by using them in this delicious Seville orange marmalade recipe. For more triple-tested recipes visit Goodhousekeeping.co.uk Delia's Traditional Seville Orange Marmalade recipe.
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