How to make Seville Orange Marmalade
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- Опубліковано 1 січ 2012
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When you taste home made marmalade you know it is worth all the time and effort you put into it. Seville oranges are available in Britain only early in the New Year. They are as bitter as lemons and make perfect marmalade. There are several different methods for making marmalade - this is the method I have been using for years. The proportion of fruit, sugar and water has to be just right. I use just enough water to cover the fruit in the pan - I never measure the water - and double the weight of the oranges for the sugar. When testing the set, I put the plate in the freezer first to chill it as this speeds up the test. I hope that this video will encourage people to try making marmalade for the first time. It is not difficult, just time consuming! - Навчання та стиль
I loved your video, it made the process very clear no messing with thermometers etc. I made my first batch Friday exactly as your recipe. I have to say I have never tasted anything like it, made my taste buds dance the waltz. I have a second batch soaking tonight. Thank Lizzie your a star.
Our Seville orange tree gave us 17 oranges this year. I followed your recipe and the marmalade turned out fresh and fruity. Will definitely make it again this way. Thank you!
Hello. I live in Venezuela and my mother and grandmother were British. They both made this mermelade but I never learn how to do it. We have a Seville Orange Tree in our backyard and after my mother die last Octuber, I proposed to my husban to do this mermelade. And we did it. Your recipe is the best. You are very kind puting on UA-cam. Thanks
Katrina, I am completely and utterly delighted to hear that you have been able to make marmalade with fruit from your own tree. I hope that it brings back many happy memories of your mother and grandmother. Muv
Excellent! That's the knack. 5 minute bursts so you don't wreck the pectin and test after each go. Two quick goes are better than 30 minutes, which can give a thick syrup rather than a proper set. Simmering the lemon is to get the pectin from the skin and acid from the juice. I discard it afterwards. It doesn't matter if you put it in the bag - but it's squidgy when you squeeze it, and because the pith stays white it could make the marmalade a bit cloudy if pulp comes through when squeezing
Hello Spretzle - It's all about getting as much pectin out of the fruit as possible. Fruit bought early in the season is supposed to be higher in pectin than later fruit which has ripened more. Cooking the fruit for too long at too high a heat can destroy the pectin. The same applies once the sugar is added. If you are boiling for 30 minutes I suspect your recipe uses more water and you are having to evaporate it off. Good luck! PS Did I say tea towel? It's a dish cloth.
I have watched a lot of orange marmalade videos on youtube but yours is the best! Thank you!
I made this last year - absolutely delicious. Now I am in the middle of making some more, Such a joy knowing it will taste wonderful when it is done. Thank you Lizzie.
Hello Eileen, Lovely to know it turned out well for you last year! I haven't made orange marmalade yet this year, but the I've bought the fruit. A couple of days ago I made red grapefruit marmalade with crystallised ginger and threw in a generous glug of medium sherry at the end. It's the best grapefruit marmalade I've ever made. Give it a try!
Excellent presentation
Rhiner100 - 20 jars! What a way to start! Now you can extend your repertoire and make dark seville marmalade - my bro in law loves it, it's the only jam or marmalade he will touch because he hates sweet stuff. Then when the sevilles go out of season you can make grapefruit marmalade. It's great fun making different marmalades. So glad you have done so well on your first try.
This is the absolute best Orange Marmalade making video on UA-cam thanks Lizzie
Thanks Doc
hii! i'm from seville and it's weird i am watching this in english xD anyway, there are sooo many bitter oranges, for free, and nobody uses them, so i think i'll make this, thanks! :)
Hello Jim, I hope this method works for you - no reason why it shouldn't. I've tried to make it as faff free as possible. Shame about ending up with a batch with hard rind. Once the sugar is added the rind will not soften further, so there's no chance of it softening after it's made. Dud marmalade can be used in tea loaves - perhaps I should do a video giving my husband's foolproof recipe...
This is my third year using this recipe, absolutely fabulous! Clear and methodical instructions. This marmalade has quickly become a favourite of my family and friends, so much I have to hide some jars for myself. I'm not much for jams and jellies, but this marmalade is pure decadence ! Thank you so much!
Excellent news, Robin! Delighted to hear that you have stuck with this method. All the best to you and your family and friends - spread the love, spread the marmalade!
Thank you Lizzie, just made a delicious marmalade this year, ( I know, a bit late) as I have the last few years using your brilliant and thorough guidance. With much appreciation.
Thank you for your marmalade recipe Lizzie. Your instructions were so clear and helpful especially as it was the first time I had made marmalade. The whisky and ginger was an interesting addition. I am certain it will be a winner.
Great news Jim! Go easy on the boiling! Follow the advice I gave Spretzle, once the sugar is added do the boiling in 5 minute bursts. If necessary remove the pan from the heat altogether in between boiling sessions and let it cool down. Keep checking the set. As it cools, if a skin forms on the top which wrinkles, you have probably got your set, but do the test on a saucer all the same. Grapefruit marmalade, on our other video, is good practice when the sevilles are out of season.
I watch your video every January
Hello Marilynn, two websites in this country where you can see jars and lids are Jamjarshop and Lakeland. I don't buy my jars new, I reuse jars that have been bought with jam or honey in them. The lids have rubber seals and seal themselves airtight if filled with hot marmalade.
Just wanted to add my own tip. I used the corner of a cotton pillow case, no sewing and the corners could be tied together easily. I had a glut of pillow cases. Your innovative teatowel bag inspired me.
Thanks
... and thanks also for the tip. Great dodge!
Success! Have just potted up some fabulous marmalade using your method. I've been making marmalade every year [three batches] for the past 8 years and your method has produced by far the best I've ever made. I followed it to the letter and it is perfect. Having watched as many marmalade-making videos on UA-cam as I could find, most of them are a complete joke, from Waitrose [scant instructions and the results looked burnt!] to others which showed them potting up clear liquid! Thanks so much.
Hi Great many thanks, your right they take up plenty space in the freezer and we have quite a stock of beef bone too
Hello Carly, Marmalade will easily keep for a year or more provided the jar is properly sealed. I always use ordinary granulated sugar, but make sure it is cane sugar. Sugar made from sugar beet has a tendency to froth in the pan. Muv
I've made my own marmalade for years - sometimes three fruit marmalade which is sweeter, than Seville orange. I rarely buy shop bought marmalade and when Seville oranges are in season, about now, I often buy more than I need and freeze them so I can make so me later in the year. I know this does lessen the pectin content, but it's worth it to have that Seville orange taste and also of course they are already softened!!
Made one lot of your marmalade on saturday, had some for breakfast on sunday and it was delicious. Thank you so much for sharing you knowledge. Especially showing that you don't need all the must haves from the hardware store, like funnels and thermometers. I have some more oranges in soak now. I was going to try some different recipes but your tasted so good I don't it can be beaten and so going to make the same again.
Kathy
Kathy, Thank you so much for letting me know your marmalade turned out well...
Thank you so much. Today we will be doing mermelade again!!!
Hi Lizzie I have another batch of seville oranges in the pot, just small batch 2lbs of seville oranges with 2 lemons and half a lime, leaving it over night soaking. It's been a very busy kitchen today, just taken delivery of a pressure cooker i did pork steaks for lunch, then continued with beef broth, much faster with the pressure cooker.
That's very helpful, thanks a lot - I'd been freezing the oranges whole.
I have always loved lime marmalade, and i am now using this video to help me with my 'report' of how marmalade is made as a school project! I may try out this recipe sometime, it looks very good. :). Hope you enjoyed it!
Thank you for sharing your expertise in such an organised and careful manner. It is a tricky process and other youtubes were confusing. The jug for pouring into jars a great idea. I used a very old gravy boat! Will try the ginger&whiskey next time, nice for Xmas gift.
Hi Lizzie, My cooker is quite powerful I think and I've boiled off too much liquid on both attempts so had to add more and then added too much. This time I removed the rinds before reducing the marmalade so as not to desiccate them. It's worked well and no hard rinds. Thanks so much. It's quite a different flavour though, much more befitting for a lady, the other is more farmer's son. :- ) Thanks for your help.
Hello Carly, Haven't got a clue what a canner is, and can't understand why they call it canning when they are putting it in jars. Put the jars in the oven on the lowest heat while you are cooking the marmalade. Have the lids in there too. The lids should have the rubber seal on the inside (on there already - you don't need to put anything extra on the lid). Screw lids on firmly as soon as you have filled all the jars. The air in the jar contracts as it cools so the lid will seal itself.
In the USA it is recommended to process jams in boiling water for 5-10 min. That’s probably what someone was asking about a “canner”. The large pot used to cover the jars of jam with boiling water are often called water bath canners. We also use pressure canners for processing non-acidic foods like meats or veggies. I recently read that pressure canners are not typically used in Europe, so that explains why you’re not familiar with it . And you’re right, home cooks don’t use “cans”; we use jars. I think 100 yrs ago people in the USA did use actual tin cans, though, and the term stuck. Home “canning” in the USA, we don’t have the jars with lug lids that you used, unless we save them from store-bought jams or foods. The lids for the jars we can get at any store have a flat seal and a ring to screw over it- it’s a 2 piece lid.
I appreciate your video and will be trying this recipe. I’ve never made marmalade and I’m not sure I can get Seville oranges in the USA, but I’ll try with what oranges we have. I was most interested in the whole process of extracting the pectin from the pips! I’d like to do that to use for other jams as well.
@@jenbear8652 Hello Jen, that's interesting about cans and jars.
If you can't get Seville oranges, then I recommend you try the grapefruit marmalade, which you will find in my other marmalade video. Only Seville oranges and grapefruit have peel that turns translucent when cooked, whereas with all other citrus fruit the pith stays white and doesn't look or taste half as good. You can always use freshly squeezed orange juice in a grapefruit marmalade for flavour. Add it at the initial soaking stage and top up with water to cover the peel, and you will need to reduce the sugar very slightly.
You can always save citrus pips in the freezer and use them for jam making with any other fruit.
Thank you so much for the tips on making the grapefruit marmalade with orange juice! And I will definitely save all my citrus pips in the freezer from now on, instead of throwing in the compost! Thanks again!
Very good and so well explained, normally use a Delia recipe which works fabulous but nice to try another version with the different method and added extras ! Many thanks
Angie, I'd love to hear how this recipe compares to Delia's. Please let me know!
Lizzie Lenard ..hi lizzie just finished making your marmalade and looks great . Method quite different to Delia and I liked the fact you used all the flesh. Used less sugar as I like it tart . I will probably use a combination of both yours & Delia's method in future . I did add the whiskey. Many thanks again for such a great instructional video ! yours Angie
Spretzle, Thank you so much for letting me know how it turned out. I'm so pleased! Was it a quick set?
I haven't noticed any problems with the set when using frozen oranges. There are three options for freezing; either straight after slicing (pips in a small bag in with them so you separate them when thawing); or after soaking, with all the water, (pips and their pectin water in a separate bag); or after simmering. With option 1 there is no need to record how much sugar you will need, you just weigh the frozen oranges, but with options 2 and 3 mark how much sugar you will need on the label.
we are in the process of making this Marmalade again for the 3rd time. It is so very good, the video is brilliant and helps so much in the making. We are going to try marking dark Seville this year. I have no doubt it will be just as good. Thank you so much Lizzie for the great videos. Marie
Great to hear from you, Marie. When you have made the dark Seville, try red grapefruit marmalade with ginger and throw in some medium sherry at the end. It works a treat.
Thank you for that, we tried it and it is so very good! I have never had luck in making strawberry jam, we live close to many strawberry fields. Do you have any recommendations I have looked on UA-cam but you don’t seem to. Thanks again for such great recipes
Hello Marie, I made strawberry jam, of sorts, years ago and it turned out tasting like and the consistency of Rowntree's fruit pastilles. So, sorry, I have no recipes for strawberry jam. Glad you enjoy the marmalade!
Thank you Lizzie, I do have to say that the marmalade is my favourite. Thank you!
Hi Lizzie, thanks for the reply, the rind had softened, it was really very soft to the point I was afraid it might fall apart, it only toughened up after adding the sugar, which is when it changed colour and this was before setting point. I'm going to start yours now. Wish me luck. :- )
Yes, I'd red that and was keeping it in mind. I just added too much water to compensate for simmering too hard to start with. I had an incredible amount of pectin using your method though to the point that before I added the extra water it was quite thick and syrupy before even adding the sugar. Making marmalade is much more complicated than making jam. :-) Thanks again.
Hello Jason,
Glad you like the sewing videos.
I suggest you watch the grapefruit marmalade video and try it out. Grapefruit peel softens more easily than Seville orange peel.
A 2 hour simmer should be enough to soften the peel. Soaking the peel overnight hydrates it so it softens quicker. Freezing and thawing the soaked fruit before cooking speeds it up more.
Pectin is destroyed by prolonged cooking at high temperatures - 40 mins in a pressure cooker was bound to spoil the whole process.
just watching your lovely restful and informative video to refresh my memory before I make my marmalade for the third year running. In the first year we ran out half way through the year. Last year we made lots and gave some away but still have a couple of jars left. Had trouble getting the oranges this year so think we might run out again. hopefully will be able to find some more in the next few days. they seem a lot larger but drier this year so hope they work as well. I just wondered if it would be any good using any other kind or oranges?
Hi Thank you for your reply, yes the pips etc from both lemons and the oranges and your it's lengthened the proses but it's only two days and there is 22 oranges and 3 lemons so we will have a good batch. My last lot i did i spent the same time two days and only ended up with just two and half jars of very tasty marmalade so this time it should last ur most of this year.
22 oranges? What is the weight of the oranges? How many batches are you making at once? Sounds like a production line. Good luck!
Hello Katrina,
Often I have to boil the marmalade more than once to get it to set on the plate. I only boil it for 5 - 7 minutes at a time to prevent it staying too hot for too long. High temperatures for longer than about 8 minutes can destroy the pectin. "Draw" colour - do you mean dark? This can be because the pan was too hot.
Hope this helps.
Hello Jim, Yes I shall be with you in spirit. Please report back tomorrow when all is done
You make it look so easy! how long will your marmalade keep for? i am planning on having a stock of marmalade and jams.. would you make a jam video..also what sugar did you use?
Whiskey? I've got to try that! I'm the mad brandy lady when it comes to my jams. I made Seville orange marmalade to give away at Christmas last year along with grapefruit marmalade and Meyer lemon preserves. Big hits with the family. English-style marmalade is difficult to get a hold of in the States for some reason. Thanks for the inspiration.
Renee N. You will love it, Renee. I always have a bottle of cheap blended scotch when making a batch of marmalade. My husband's single malt is sacred - far too good for cooking.
***** I tried the whiskey and it was fantastic. Thank you! I know some lucky gift receivers this Xmas...
Renee N. Great news, Renee! You will have a serious fan club when they taste it. Definitely marmalade for grown ups.
Hello Jim, When cooking the peel (ie before adding the sugar), bring it up to boiling point and then reduce to a low simmer immediately. Keep the lid on throughout this stage to trap the steam. This way you won't need to add any water - in fact adding water will upset the whole balance. It might look like mainly peel and not much liquid, but once all the sugar is dissolved the liquid volume is greater and enough to allow for evaporation at the boiling stage. Good luck next time!
PS, sorry yes you had said dish cloth which is what I used [two stitched together as they were small]. It worked great.
Just half way through making my first batch this year but completely unable to find any lemons with pips in them! Also, my Seville oranges seemed to be all pith and skin with a really small amount of soft fruit however there were plenty of pips! I simmered the lemon anyway and used it in the pan where it's now soaking. I do love your recipe with it's "grown-up" additions.
Hello Anthony. I hope it turns out to be a good batch. The lemon is in there to raise the acid content, so the lack of pips doesn't matter. Some oranges do seem to be all pith and skin, but the marmalade will be tasty because much of the flavour is in the oils in the skin, and the pith turns translucent when the sugar is added. A strong peaty whisky and a generous amount of crystallised ginger will give a very satisfying grown up marmalade.
Hello Lizzie. Yes, thank you, the first batch went fine with just a little left over to have with my breakfast toast this morning! And thank you for your informative reply.
where did you get those jars that have lids like that. live in us, i don;t think we have them., thanks, your video was very informative and clear.
Hi Lizzie Marmalade was good my earlier batch just 3 jars i made a week age was slightly better
Hello Carly, If I get a decent crop of blackcurrants this year I might just do a video, and apple and blackberry in the autumn. Have you tried out the grapefruit marmalade? It's a bit quicker than the Seville orange marmalade because the fruit is quicker to cut.
...Yes Katrina, you can always put in extra pips from other oranges, and perhaps an extra lemon cooked in the water. This will give extra pectin. Be sure to use oranges that are not too ripe. If the oranges are slightly under-ripe they have more pectin and will make better marmalade. Love, Muv
Hello Jim, Just make sure you transfer it to your jam pan when you add the sugar, otherwise use the jam pan throughout and find a lid that will fit it for the simmering. Just make sure you don't use a regular pan for boiling to setting point, because you need a thick bottomed pan to prevent the sugar burning.
I used someone else's recipe because it had good reviews from bbd.co.uk, firstly what a faff it was, while in the middle of one of the many stages I found the Waitrose one and though I didn't follow that recipe ended up with that dark colour he did. I saw your comment and came here. I'll have to try your method next. I'm taking the marmalade for my dad so I want it to be looking as good as it tastes. Thanks for your video Lizzie. Also thanks for the tips on freezing. I bought 4 kg of oranges :-)
thats great thank you! also, how do you properly seal? do you put them in a canner? iv seen a lot of videos that were from mainly American youtubers using this.. never seen one in ireland before, so i wondered is there a need for them..i will be using old jam and marmalade jars that I have been saving
Very impressive! I particularly liked the use of the tea towel instead of messing around cutting squares of muslin and ending up with string and loose threads. Nicely presented video. Have just made a batch with my usual method which takes 30 minutes to achieve a set - will try your method with my next lot of Sevilles. If I can get a set in 5 minutes I will be amazed! Will let you know :o)
Hi Lizzie, I made this recipe two years ago and Ioved it. Would like to try and make a lower sugar marmalade recipe this year. Have you got any adaptations I can do to this recipe? If I halve
the sugar would it work?
Hello Angie - Free oranges! I'm jealous.
Hi Lizzy! Yes Canner had me stumped as well.. but it does exactly what you have just said about sealing the jar..Have you any tips on making strawberry jam or blackberry jam, as i am growing these fruits this year an intend on making jam..I absolutely love this video and must have watched it 20 times already! its just so easy to follow! thanks again!
Thank you for this great recipe, Muvandfarve! I will share it on my FB page. Have a wonderful day!
pascal:)
This is my third year of making your recipe and wondered if there was a particular reason why you do not use the sliced lemons that have been simmering? Each time I make marmalade, I seem to come across something which I had missed previously, and this time it is the lemons. I have, in fact, poured the lemons with their water into the pan with the oranges in the past.
Edit: I've just realised that this would increase the weight of the fruit!
Presumably, I just need to increase the sugar accordingly?
Many thanks.
Vest interesting way of making marmalade, different. i am going to try it, do you need to put the pips in the bag, should be enough pectin.
The pips yield loads of pectin. If you leave them out you could regret it.
3. If I treat the set point and do not form the clot at the freeze plate, what I should do? Bring it to boil again?. This time the marmalade get a draw color and we do not know why….. thanks very much
Today I finished my marmalade with the help of your advise, and I have to say, it turned out marvellous! THank you very much. Just one thing, maybe I added not enough whisky, because I was afraid in the first place that the jam will taste too strong. Or will it just create a little hint of flavour, which differs somehow from the basic recipe? Because I can't compare, I only have the whisky one. But nonetheless, thanks for the good video, and excuse me now, I have to eat some more jam ;)
So glad you are pleased with your marmalade, Ruben!
Even a little bit of whisky makes a difference, because it tends to cut down on the sweetness and brings out the tang of the oranges.
And it will be very sweet
Not too sweet, though.
@Alittleflock
Hello Alittleflock, I hope you can get Seville oranges, because this recipe will not work if you use ordinary sweet oranges - you could end up with an oversweet concoction that will not set. I know that Seville oranges can be hard to get hold of in the States. There is an interesting article in the NY Times online about marmalade the availability of Seville oranges. For my next marmalade video I will be using grapefruits, which might be a better recipe for you.
Thanks so much for that video,I enjoyed it. I'm determined to follow your instructions for marmalade- making use of piled-up recycled jars and having been recently gifted some from a neighbor who sought out jars. Kindness, recycling, sharing and Marmalade in the age of Pandemic; not to fail to mention a bit of indulgent sweet luxury with vitamin C benefits on biscuits with tea on a cold New England day.
Now onto a shopping list....
Is it too late to get Seville oranges?
Yes it was although I didn't feel happy after the first 5 minutes so boiled it for another 5. But I knew from the start that it would be a good set as all the signs were there. Btw you hadn't mentioned the lemon pieces after boiling them - do you just discard them? I put them in the bag but probably shouldn't have.
Can I take seeds from another oranges?
Are they the lids that have the rubber seal inside? I have looked for them online and could not find them.
Dear Lizzie.
How are you? We did the marmalade again and neither this time it clot well. I have some questions. 1. How much time its run from you dissolve the sugar and it comes to boil? I our case it takes like 20 minutes or more to star boiling. 2. If I can’t find this type of lemon, can I use one Seville orange? The last time the lemon we use had only few seeds.
I just tasted the part jar. Oh dear, the colour isn't as bad as the Waitrose one but the rind seems to be dried out some how. I hope they rehydrate. I wish I'd found your recipe first. Oh well I've got three more goes at it. Thanks.
I am a tailor (ex tailor) and I must say that your sewing videos are spot on! I tried marmalade (Delia's recipe) but the peel was rock hard after >2hrs simmering, however the marmalade set perfectly. I threw it away and tried again, this time using a pressure cooker for 40 mins at high pressure. The peel was perfect, but after boiling with the sugar it just would not set. It ended up boiling so much that the sugar content ended up burning, the marmalade looked like treacle. Any advice? :-)
@Games5428
Hello Games5428 Yes, I often freeze the oranges too - either after they have been chopped and soaked overnight, otherwise after they have been simmered and the peel softened. Just make sure you write down how much sugar you will need!
Hello BarujGarcia,
I have tried doing lemon marmalade and it didn't work out - couldn't get a good set. I think the proportion of fruit to sugar was wrong. Also, lemons do not look so attractive when cooked. The pith stays white, whereas with Seville oranges it turns translucent. You can cut off the zest and slice it and cook the pith with the spare lemon for the water to soak the fruit in overnight. Why not rummage around for a lemon marmalade recipe and just use our video for handy tips?
Hello Lizzie, thank you for the video, I can use rum, tequila or some other liquor instead of whiskey?
Carlos, use any spirits you like. Why has it taken me 5 months to reply?? Sorry.
Thank you
Back to making marmalade this year. Question: when simmering the oranges, do you cover the pan?
Yes, to retain the liquid. With the lid off it can reduce down too much.
@@Muvandfarve Thank you Lizzie. Your episode is the only one I use to make my marmalade. It turned out very well!
@@intuitknitGlad to hear you had a good result!
Hi Lizzie I keep forgetting to ask you, as Seville oranges are only available for a few weeks in January can i buy extra oranges and freeze them then when we get a wet miserable day in the summer set to and make a couple of jars of marmalade
Hello Ron, Yes you can. You can freeze them whole, but they take up too much room, or sliced (put the pips in a separate bag) , or sliced and soaked (best if you cook the pips with the lemon water first), or soaked and cooked. In other words, you can freeze them at any stage prior to adding the sugar. Unsoaked fruit when frozen weighs the same as fresh fruit, so you have no problems calculating the weight of sugar to add. If you have soaked or cooked the fruit, you need to note on the label how much sugar you need.
Dear Lizzie! How are you? I has a problem, this time marmalade did not clot well. It is something I can do? Thanks
I couldn't find Seville oranges this year. I have blood oranges. Will this work? They don't have as many seeds.Do I need as much sugar? They don't taste as bitter as Sevilles. I love your videos.
Hello Intuitknit.
The trouble with blood oranges is that the pith stays white, whereas with Sevilles and grapefruit the pith turns translucent, so have a much nicer colour and texture. The general rule with citrus fruits when making marmalade is that lemons, limes and Sevilles need double the weight of sugar to fruit, grapefruit one and a half times, and sweet oranges an equal weight of sugar. Using this formula you can calculate the right weight of sugar and make a mixed citrus marmalade. However, because of the white pith, I only ever use the peel of Sevilles or grapefruit in the actual marmalade. My inclination would be to make a mixed grapefruit and blood orange marmalade; to get maximum flavour and pectin, give the orange peel a long slow simmer in the lemon water, discard the peel, and just use the liquid to soak the rest of the fruit and the grapefruit peel. Make sure you give the fruit a good wash beforehand if they have been waxed.
Good luck!
Lizzie Lenard Thank you very kindly for your generous reply. You have described it well here and I will write what you have written in my recipe book. I have searched for a month for the Sevilles but with no luck. I live in Canada. Last time I made Seville marmalade, I used your video and it turned out beautifully. Thank you so much.
I've read your message before trying to make this marmalade with sweet oranges, so I won't. I have a lemon tree full of lemons in my garden (and lots of orange trees hence my attempt), can I try this recipe with lemons?
Hello Lizzie, Ah, yes, I used my jam pan, so no lid. I'll use regular pan next time. Thank you very much.
Very clear video. Except - the quantities of oranges (lemons) and sugar are clear, but how much water do you use in total ? It seems to be added at various stages without measuring. Also, did you really get 11 jars out of that relatively small saucepan ?
Hello Rob, The method is: 1 lemon, plus oranges, sugar (double the weight of the oranges), and enough water (including the lemon water) to cover the oranges in the pan to soak the cut up oranges overnight. No water is added on the second day. The amount of extra water added with the pips is negligible. Make sure you simmer the oranges with the lid on to retain the moisture. There is no need to measure the water, and there is no cheating on this video. Seven small jars and four large jars out of a pan that can hold ten pints filled to the brim, six and a half inches tall.
***** Thanks a lot for this help. I followed your instructions and it all went well. I do wonder if it is possible to reduce the amount of sugar and still reach setting ? I prefer marmalade sharper in taste and it would be healthier !
With the extras, I estimate the "fruit" to sugar ratio to be about 1.25:2 (or 0.67:1), whereas most jams are nearer 1:1 . Just a thought.
Rob S Compared to shop marmalade, this is a very low ratio of sugar to fruit. Other jams have a lower ratio of sugar to fruit because there is more sugar in the fruit itself. With marmalade you are using seville oranges, which are as bitter as lemons, and a lemon. If you want a sharper taste I suggest you add extra whisky and a generous amount of finely chopped crystallised ginger. If you want to experiment with less sugar, go ahead, but I can't tell you whether it will work because I will only recommend amounts that I know from frequent experience will work.
Hello Yidarrrmy,
You won't be able to buy Seville oranges at this time of year - you can only get them in January and February. Use grapefruit instead - watch this video and the red grapefruit marmalade video. You can use any type of grapefruit, but the red (or pink) gives the best taste and colour.
Good luck! Muv
why d you add the scotch though?
Hello Katrina, I am well, thank you.
What a shame! If the marmalade doesn't set well it is because not enough pectin was in the fruit. Once the sugar has been added there is nothing you can do. If you end up with runny marmalade you can use it for cooking deserts and cakes....
Have you ever made marmalade using frozen Seville oranges? It would be nice to make some later in the year. I've done it but it's hard to get a set and I've had to resort to *whisper it* Certo! The resulting marmalade is ok but it feels like cheating and doesn't taste as good.
Hi No i am not going to leave the pips out, i have put the pips and flesh in a Lecruset pot to soak and simmer this is instead of a bag, then i will strain the water in to the orange, just like you do with your lemon water. is this way okay do you think
By "pips and flesh" I take it that you mean orange pips and lemon. Yes, you can do it this way, but if you put the pips and lemon into a separate pot to soak and simmer you are lengthening the process. The orange benefits from an overnight soak in the lemon water, because the pith absorbs water and therefore cooks more easily.
Well i finished it at last sorry 12 orange, but a big problem, I nicely got a rolling boil tipped some warm sugar in the pot waiting for it to boil up again and waited then noticed gas had gone out, very odd hot plate failed to light, workmen next door had only cut through a gas main 5 hour later my marmalade was back on again, jars in the oven again at least my test plate was nice and cold in the freezer. All in Jars now ready to label. ( taste in the morning )
Good morning Ron. How was breakfast?
I always have to stand & squeeze a muslin bag the size of a small Christmas pudding for...1& half ours or more, which is VERY TEDIOUS squeezing it down to the size of a sausage, but you don't seem to have that problem.
any time saving tips from you or anybody else? would be appreciated
I can't stand mass produced marmalade (which is padded out with gelatine aka animal by product) including the expensive Dundee Scottish stuff
Marilynn, they are just ordinary metal lids.
I live in Italy and tomorrow im going up town to get me some oranges, we have them all around the town, people dont eat them because they arnt eaten as they are not sweet enough!!! What a waste! noticed you have a northen accent (wolverhampton), like the way you are so clear, I shall enjoy making my marmalade.
Hello Jacqueline,
In Rome a few weeks ago it took me a while to realise that the brown splodges on the pavement were rotting oranges. Although bitter, they are not necessarily sevilles, which are very seasonal, ripening in January and February. If you make marmalade with the oranges and the pith stays white, you know for sure they aren't sevilles. Also I hope they haven't been growing near traffic fumes.
If you decide against the oranges, make grapefruit marmalade instead.
Glad you have enjoyed the video. Bet you are a Southerner.
Love,
Muv
nooo! wolverhampton!!! what a shame, thought they were ok for the arange marmalade because i wanted the sour stuff, the bought stuff here is far too sweet! I-ll have a go with the grapefruits but they are bought here from abroad, probly not good enough. our town nearby is a port, military and import export and holiday cruses, its not a very big town and the oranges are beatufull now and we dont get much rubbish from the cars as they are grown near the market, no traffic there! bye for now!!
jaqueline turner Well there's only one way to find out, try them out with a small batch of marmalade. If you cut them open and find loads of pips, then end up with marmalade where the pith has turned translucent rather than staying white, then you know you have sevilles and you are a lucky cake. No harm in experimenting. Even if they aren't sevilles, the chances are you will prefer the result to the stuff from the shops.
Am yow from Wolverhampton an' all? It a' in the North, it's in the middle.
But if you are in Italy, then I suppose it is in the North now, along with the rest of England.
Love,
Muv
well, I shall go and get some, the trees are full of them they havent started falling off yet. it will make people look at me but i dont care much haha! no im from wolverhampton, bushbury, came hee years ago, have been married to two!! this ones the best haha! do miss wton though, would love a pork pie yam yam
ps, cant stand the italian marmalade its so sweet, you can get some less sweet but still too sweet haha!
where is knife!!?? jajajaja
+JUANMA L A TORRE Está en la cocina con su "the". Ha ha to you. Definite articles rule.
jejejeje oops! May I ask something? I want to use the minimum of sugar possible. She says: 2x sugar/ 1x oranges. Can I use 1/1? Thanks!
+JUANMA L A TORRE If you use less sugar the marmalade will not set. The balance between sugar, acid and pectin is crucial. Make sure you use Seville oranges, which are extremely bitter, and not ordinary sweet oranges. Don't think of making marmalade as a recipe that you can easily adapt. This isn't cookery, it's alchemy.Y ella soy yo.Good luck!
JUANMA L A TORRE I've just made a 4 fruit marmalade using a volume measure rather than weight & got my best set yet. After I simmered the peel & half the juice with some water I added the rest of my juice (hoping for a fresher taste & it worked) I put it all in a jug then added the same volume of sugar. It only had to volcano boil for 15 mins ( 1 x 10 min test + 1 x 5min) and it was perfect, peel didn't sink, great colour wish I'd known the fork trick, but next time I'll use it.