Recipes

seville orange marmalade

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Seville Orange Marmalade
It all began when I asked Jean Beddington to help me make my yearly batch of Marmalade, just like my Mum did for Dad before he got hooked on Robinsons jam and Mum got arthritis.
My chopping hands are not what they used to be hence the request for help. If Mary Berry can do it so can I.
However, Jean and I both came across recipes, mine in Country Living, where one boiled the whole fruit first.
Here is our result from a combination of 2 recipes.
I ordered the oranges from Tom Ensink who I knew from my Jan van Galen market days, and
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Jean got the sugar and some extra pots from Blokker to add to her favourite empty Hellman mayonnaise pots, the mayonnaise a good base for her Japanese dishes and many other sauces.
On my arrival we washed the oranges 4.75 kilo and put them in a good heavy pot, covered them with water and brought to the boil and simmered for about 2 hours. We decide to add the juice of about 1 ½ lemons per kilo of fruit, to the pan to make sure of a good set.
Then there was time enough to wash and dry the pots in the oven and have a lovely lunch of smoked herring, horseradish sauce and lovely small cherry tomatoes with super small mozzarella balls from AH, not their own make!
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Now to cut the oranges in half, remove the pulp and pith, which we then returned to the cooking water and boiled for 10 minutes before sieving the water into a clean pan.
We added 2 kilos of sugar per kilo of fruit to the water and allowed it to dissolve slowly. By this time, we knew our pan was too small, so we divided it over 2 pans.
We decided to cut each half orange into 4 or 5 strips, we then put them back in the pans and slowly boiled to setting point.
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This we tested in the old fashioned way by putting a little of the marmalade on a cold saucer which we had put in the fridge an hour before, we then drew our finger across the surface and it should wrinkle, on the 3 rd test it did.
There is certainly a given temperature for this, but this works too.
We then ladled the marmalade into the hot jars, put on the special paper circles, then the lids, without lids use special cellophane rings and an elastic, ours came from Lakeland Plastics in England.
We then got the giggles as every time we moved our feet stuck to the floor from the marmalade we had dripped everywhere, so it was Mrs Mop time, then a cup of tea whilst viewing our work with pride.
Which reminds me I have another interesting address for you, whilst I was at Jeannie’s she received a large box from www.souschef.co.uk with many goodies such as coloured edible paper, haggis skins, colored edible balls which she was going to use for a great birthday dessert for one of her catering parties. Lettuce seaweed, gold leaf etc., so we had fun unpacking that too.
And a good days work done.
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