Perfect Seville orange marmalade recipe
Posted by Fiona Nevile in Jam Jelly and Preserves | 265 comments
As the topping for the best slice of toast of the day, good marmalade is a joy. We like it dark, chunky, hand cut and never in moderation.
Marmalade was the first preserve that we made. We were so proud of it that we could hardly bear to move it from the worktop to the larder, let alone eat it. Eventually we opened the first jar and lavished it on slice after slice of hot buttered toast.
We immediately christened it Intellectual Marmalade as so much ground work, research and care had gone into its manufacture. Visitors who spotted the label were wary of it at breakfast. Would it somehow have an effect on the brain? When they saw us slopping it onto our toast they happily did the same. No one ever mentioned the name.
We like dark old fashioned marmalade. We couldn’t find a recipe for this so we based our recipe on the classic Seville Orange Marmalade in Delia’s Complete Illustrated Cookery Course
Marmalade can be a bit of a palaver. It starts with hunting down and bagging the fruit. Despite many forays I couldn’t find any Seville oranges this year. Just as I was about to give up I saw them twinkling out in the Cambridge market on Monday. Investing my small change in three kilos of the fruit, I staggered back to the car park with just enough cash to release Jalopy from the gloomy depths.
Having made no notes on the timings of our Intellectual Marmalade recipe, I couldn’t face another day/night of babysitting the bubbling vats. I was determined to find the best old fashioned marmalade recipe, with proper timings. A couple of days ago I discovered a Dark Chunky Marmalade recipe on Delia Online. It’s made in two steps, so it’s great if you are working full time as you can spread the process over two evenings (I would recommend a spreading the task over a weekend unless your evening starts at 15.00 hours). Seville oranges will survive happily in the fridge for at least a week. They keep for months in the freezer and, if you have the room, you can stash them and make fresh marmalade throughout the year.
We have finally made Delia’s Dark Chunky Marmalade. We combined her recipe with our method and simmered ours for a good six hours before setting point was reached. It looks divine and tastes even better than my mum’s. I’m amazed that Paddington Bear hasn’t dropped by.
N.B. If you try this recipe, the poaching liquid is used in the final marmalade. The recipe isn’t very clear on this point and I found the answer in the DeliaOnline forum (press the Community button on her site to access this great resource). Also you need a very large pot! To stop all the peel rising to the top of the jars let the marmalade cool a little before bottling in sterlised jars.
Update January 14th 2011
We now have several new recipes for Seville orange marmalade to suit every taste:
A super three fruit marmalade. A best seller on our gateside stand.
Easy Seville orange marmalade. This fine shredded marmalade is a classic and gets the thumbs up from my mum and is really easy to make!
Seville orange and quince marmalade. Lots of deep flavours in this orange and quince mix.
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JA and anyone else with overboiled marmalade:
I’ve been there too, and got round it quite easily. Just add some hot water to the jar and use a knife [to make holes in the marmalade] as necessary to get it to mix together; time helps too.
If its really stiff like mine, you’ll need about 3 tablespoons of the hot water (I think), maybe more.
Thanks for all the good advice, and fun contributions! (I think Willie M should have a prize for perseverance!)
John
The lids go on when it’s hot to ensure a good seal. A wax disc is sometimes used as well, but more commonly with cellophane tops, I think…
Hello everybody, just to let to know I cooked my whole oranges with their 2 pints of water in the slow cooker overnight, and made rhe marmalade the next morning. The only different is the peel melts in your mouth, rather then al dente.
Do you put the lids on after its cool? or after it goes on the jars, when it is still hot? l put the lid on when it is hot is this right or wrong?
Just to let you all know that the Lakeland version of the Mahu Steamer that Ronald Hayes mentioned a few days ago is half price at £36.20 at the moment. My friend in Canada has something similar and used to make the most amazing jellies and cordials (which she used to make iced tea) with it. She won prizes at the Cobble Hill Fall Fair as her jellies were so clear!
Hello Salli in Kent
The Orchard Farm Shop on the A21 past Flimwell towards Hastings has Seville Oranges, I’ve bough 3 kilos this morning! They are £1.50 a kilo. Hope that helps!
Hello Etty
I have no idea but I presume that it does as my client was making garpefruit and orange marmalade today.
Hi Mighty Mort
This sound delicious. Thanks for sharing.
Hello Hilary
Thanks for sharing your recipe. Much appreciated.
Hi Ronald
I’ve heard of the Mahu but haven’t tried one (yet!). Thanks for the feedback.
I have, for several years used my Mahu steamer to soften the seville oranges for six hours. It certainly does produce quality marmalade. Lakeland do an updated version of this. They also do a dedicated jam maker. Has anyone tried this?
Hi to all,
Last year I made a batch of Seville orange marmalade using the slow 6 hour simmering method (quite by accident I might add, as I went out and forgot I’d left the cooker on – oops!)then put in only half the quantity of sugar recommended.
It was absolutely the best marmalade I’d ever tasted and everyone who tried it agreed. I cut up a Pomelo (large grapefruity type thing I found in Lidl) and used that for the pectin side of things.
It was all rather hit and miss, more luck than judgement I’d have to say, but am just about to embark on the marmalade again and will try to do exactly the same!.
Good luck to all.
Hi
I found some Damsons in the freezer & came across a receipe for Damson & Walnut Jam.
Just Damsons, Sugar and chopped Walnuts. It set very well.
Hi I get lovely organic sevilles from Ludlow shropshire. Would like to try grapefruit marmalade does it set well? or does it need lemon or orange as well any ideas. = Winter Jam sounds ummy!