Method
- STEP 1
Halve the oranges and squeeze the juice into a large stainless-steel pan. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor (a food processor will give very fine flecks rather than strips of peel). Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
- STEP 2
Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.) To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.
- STEP 3
Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture. There should be between 775-800g; if less, then top up with water to 775g.
- STEP 4
Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil, before the sugar is dissolved.
- STEP 5
Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan – in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it’s better to test too early than too late.
- STEP 6
To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it’s good to do the plate test as well.
- STEP 7
Leave the marmalade to stand for 10 mins or until starting to thicken. If there’s any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to a year.
FREEZING
Freezing tends to reduce the pectin levels so it’s a good idea to add the juiceof one large lemon (lemon is also naturally very high in pectin) to each500g/1lb 2oz of fruit if making marmalade from frozen oranges.
WANT A DARKER MARMALADE?
If you like a darker, Oxford-style marmalade,then you just need to add 1 tbsp treacle when you add the sugar.
Recipe from Good Food magazine, February 2007
FAQs
If you've ever made marmalade with Seville oranges, you'll know that their skin is incredibly thick and pithy, and that's the real secret behind why these oranges, in particular, make the best marmalade. The skins of Seville oranges are naturally very rich in pectin, which is needed for a good set in any preserve.
Why are Seville oranges best for marmalade? ›
If you've ever made marmalade with Seville oranges, you'll know that their skin is incredibly thick and pithy, and that's the real secret behind why these oranges, in particular, make the best marmalade. The skins of Seville oranges are naturally very rich in pectin, which is needed for a good set in any preserve.
Can you get Seville oranges in the US? ›
Sour like a lemon yet warm like an orange, Sevilles have an intense oily zest with a floral aroma that fills the room. They are grown on a limited scale in California.
What does a Seville orange taste like? ›
They are aromatic and have a distinctive bitter and sour taste. Unlike your everyday Orange, you cannot eat a Seville Orange raw.
Can you eat Seville marmalade oranges? ›
Bitter (Seville) oranges are classically used in cooking, not just in marmalade but also in dishes such as Duck à l'orange. Every bit of the fruit can be used in cooking. Finely pare strips of aromatic zest from Seville oranges and dry in a cool oven, then use to flavour stews and stir-fries.
Why won t my Seville Orange Marmalade set? ›
It sounds like you have over boiled it. If you cook it for too long at a high temperature, the natural pectin breaks down and no longer acts as a setting agent and the sugar polymerises into toffee. The way to make any set jam or marmalade is to simmer the fruit gently until it develops your desired level of softness.
What is the tastiest orange in the world? ›
Valencia Orange represents the best in genuine oranges: tradition and quality come together to offer a product destined for the most demanding palates. From October until well into spring you can enjoy the best Valencia Oranges.
What is another name for a Seville orange? ›
Bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is in a narrow sense the citrus tree Citrus × aurantium and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world.
Can I freeze Seville oranges to make marmalade later? ›
Freeze your Sevilles, but not too ripe
Walter Scott: By all means freeze Seville oranges to make marmalade later in the year. But make sure they're not overripe - if you freeze overripe ones you'll get black oranges when you cook them.
Why do you soak oranges overnight for marmalade? ›
Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set.
You want pieces that are small enough to fit in the jar and on whatever food you're eating. Some people like to cut peels into small squares, while I like thin strips. If you like large pieces to chew on, go with that. If not, you can also finely mince the peels to give the marmalade a more jam-like quality.
Can I eat Seville oranges with statins? ›
Limit your consumption of grapefruit or switch to "safe" citrus fruits, such as blood oranges, clementines, lemons, limes, mandarins, navel oranges, and tangerines. Bitter oranges, pomelos, tangelos, and Seville oranges contain high levels of furanocoumarin and should also be avoided.
Are Seville oranges high in pectin? ›
Seville oranges are particularly rich in pectin, so use your muslin cloth to collet all the goodness from the pips and pith – adding it to the pan with your peel before the sugar is added. This will help your marmalade set. Perfect your peel.
Why is Seville famous for oranges? ›
The gardens of the Alcázar of Seville are famous for their old Bitter Orange trees. It is probably the oldest in the peninsula, more than 600 years old. It is possible that the Bitter Oranges were the first citrus trees introduced, apparently for ornamental purposes.
What is a substitute for Seville oranges in marmalade? ›
Our answer
Nigella does suggest a combination of regular oranges and lemons if Seville oranges are out of season or unavailable. We would prefer to use this alternative to a marmalade.
What fruit makes the best marmalade? ›
4 tips to make your marmalade great
But first, you gotta pick the right fruit. Historically, and even today, the best fruit for the job is a Seville orange, a sour-bitter variety that's used as a souring agent in many Caribbean and Latin American cuisines in lieu of lemons or limes.
