Homemade Seville Orange Marmalade
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- Опубліковано 27 лют 2015
- Seville orange marmalade is one of my favorites. It has the best sweet and tangy flavor. Seville oranges are often called sour oranges because of their bitter taste and they have lots of seeds. This makes them bad for eating, but perfect for marmalade!
You can adjust this recipe bases on the weight of your oranges, so there isn't a specific starting quantity. When you get your oranges, weigh them whole. Double that amount and that's the amount of sugar and water you will need to add. For example, in this video, I have 1.3kg of oranges, so added 2.6L of water and 2.6kg of sugar. It's a 2-day process to make this recipe, but well worth it.
Ingredients:
Seville oranges
Water
White sugar
Equipment you'll need:
Large preserving pan - amzn.to/2ynZtmx
Smaller saucepan
Strainer/Sieve - amzn.to/1FIoPDt
Reamer - amzn.to/1DlH6UX
Knife - amzn.to/1FLbvze
Muslin/Cheese Cloth - amzn.to/1pKASx2
Waterbath Canner Starter Set - amzn.to/2ROxZNL
Pint (16oz) Jars - amzn.to/34Vqlqh
Ladle - amzn.to/3bkhMHB
Day 1
- Wash your oranges.
- Cut oranges in half, ream out the juice into a bowl with a sieve on top (you want to catch all of the seeds and pith), and scrape out the remaining pith as well.
- Place all of the seeds and pith into the muslin and tie into a bag.
- Slice or chop orange peel into desired thickness/size you want for your marmalade.
- Place juice, peel, bag of seeds, and water into your preserving pan or a large stockpot and soak overnight.
Day 2
- Wash jars in warm soapy water and sterilize in water bath canner for 5 min. Leave them in the hot water until you're ready to pour in the marmalade.
- Have the smaller saucepan on the stove with hot (not boiling) water and place the jar lids in the hot water to soften the rubber.
- Place a couple of small plates in the freezer.
- Place your preserving pan/stockpot of juice, water, peel, and bag of seeds on a medium heat and slowly bring to a boil.
- Boil for 1-2 hrs, until the peel has become translucent and breaks apart when squeezed between your fingers.
- Turn off the heat. Carefully squeeze all of the pectin out of the seed bag and into the oranges, then set seed bag aside.
- Stir all of your sugar into your oranges.
- Heat over a low heat, stirring, until sugar has completely dissolved.
- Once the sugar has dissolved, bring the marmalade to a boil over a medium-high heat, stirring until it reaches a boil.
- Boil for 10 min. without stirring.
- Turn off the heat. Test for set point - remove a plate from the freezer, place a small amount of marmalade on the plate and return it to the freezer for 1 min. After 1 min, remove the plate and run your finger through the marmalade. If it wrinkles at the sides and leaves a space where your finger went through, the marmalade has reached set point. If not, boil marmalade for another 2 min. and try again.
- Remove jars from hot water and ladle marmalade into jars. Wipe off any excess marmalade on the rims, add lids, and screw on bands until finger tight.
- Return to canner, bring to a boil, and process jars for 10min.
- Remove jars to a tea towel and let cool for 24 hrs. The lids will pop over this time.
- Check that all of the jars have sealed properly. If not, process again with a new lid or place in fridge to eat.
- Sealed jars will keep for about 1 yr in a cool, dark place.
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/ mrsgooses
Thanks for such good instruction, ignore the mean comments where people say you talk too much, you are great at explaining everything
Your detailed instruction is concise and much appreciated. I've made a few mistakes in the past but now watching you make your marmalade I see where I went wrong and will try again soon. Thanks!
This is the best video ever about orange marmalade making!! So detailed and clear, thank you so much! I am going to give it a try right now!
very good instructional video,step by step guide,making it full proof that theirs no way anyone could get it wrong.Much better than a lot i've seen,so thank you...x
Thank you very much for sharing your recipe and method. You’re very thorough. Step by step is good for us novices.
I just found your video here and you explain so well.I have seville oranges and I am going to try it today. Thank you
Thank you for the lovely demonstration. The colour of the marmellade is So nice. Love it. God bless.
Thankyou Mrs Goose. This is a winner for me. My Marmalade tastes so yummy that my Husband loves it too. I actually followed your recipe but used Grapefruit, Lemon and Oranges. I recommend to others to try it too. From Australia
Thank you very much for the description. It is a very educational video. It worked for me. I will post my video with link to facebook for a more complete version. It is the third year that I harvest oranges from the street and prepare jam (I take advantage of the quarantine for COVID-19).
Thank you! I made my first marmalade today with someone else's recipe. I'm disappointed because I like yours better. I love the boiling to translucent on the peel. luckily I have an orange tree with plenty of oranges left Im making your recipe next.
Thank you so much.
Very good recipe.
👍👍👍👍
All the best. 🌷🌷🌷🌷
I love it...thankyou v much for this v v v goooood marmalade.
Very awesome and detailed video!!
Thans you For sharing this nice video, I will make this amazing marmalade for sure 😊 big hug from Belgium 🇧🇪
Love your video good explanation
That must have smelled amazing. :)
You need to go national television and make everyone smile or get fed up watching great video when is the next carnt wait
Looks lovely! I wonder if it would work eliminating the muslin bag & boiling the pith and pips separately, then straining the water into the boiled peel ...
Thanks a lot!! Awesome video!!
+MAyur KHaire Thanks!
Nice video but too much talk
Have you ever done it in a pressure cooker? Any ideas on doing it that way?
Great step by step instructions. I wish you posted the ration of oranges to sugar to water. Thanks!
+cottonballus Thanks! The ratio of oranges:sugar:water is 1:2:2 using kilograms:kilograms:liters :)
I remove a lot of pith and cut very the rind thin, it's looking good now. i lift my goodies out into a sieve and squeeze it , did you warm your sugar, i must turn my heat down when i put in the sugar, i do must less sugar than you say i also squeeze a lemon in. Very interesting enjoyed your video but my cup of tea went stone cold. I always end up with left over jars. I wondered why you faff about with canning i just stuff them in the cupboard never seen any problem, tastes ok after 2 years when we find a jar at the back, usually all eaten within 6 months. Do you make other jams?
Is it safe to simply put the hot marmalade into jars previously boiled? That is, not water bathed?
Thanks
Chef's advice : When you fill up your hot jars with the hot marmalade or jam or anything else, JUST TURN THE JARS UPSIDE DOWN. This will vacuum seal them very fast.
yes just made some now for first time and did that! The peel seems to sit at the top...hope they are going to be OK....
I always do that good method
Been wondering how to vacuum seal. Thanks.
I notice no salt is added. Might it not bring out more if the flavor? Have you ever tried it?
Why the marmalade i made is so bitter?
great,great.
If we boil marmalades discard bitter water and then boil with sugar so that they get caramalized and then add into orange juice and discard bitter part pith and just use seeds in muslin cloth.how would that be.
I don't know. I've never tried that.
Can I use brown sugar instead of white would it change the flavor and effect the making process Pls do answer me. Thank you
It will change the flavor to a more caramel flavor, but I've never tried brown sugar. I'm also not sure how it affects the setting process. If you try it, please let me know.
Looks very long winded going be there a while
Can't you stack them and cut several at once?
Yes you can. You can also use a food processor to slice them as well.
Just fast forward to actual cooking 🥱🥱🥱
dont just talk. instead, do while talking
I thought you were supposed to switch off the marmalade while doing the setting point test?
If you do it quickly, I usually just keep mine boiling.
The sugar makes the mix so glossy!
hi deari did try.making marmalade with your recipe....but i ended up with v bitter taste in my marmalade....tell me reason behind?in my speculation i think it happend because of that flesh wrapped in cloth...may betell me how can i fix itregards
The Seville oranges are a very bitter orange to start with, so you may need to add more sugar to the recipe, if you're finding this batch too bitter. The flesh and seeds (wrapped in cloth) provide the pectin needed to allow the marmalade to set, so you still need to include them, but could try to use mainly seeds and less flesh. Hope that helps!
Use as is anywhere it calls for orange zest. I use mine in breads such as any fruit bread. On pork roasts too. I just add a couple heaping tablespoons to my recipe. It is Devine!
Aluminum pots are not recommended for making marmalade.
The inside of the pot I use is stainless steel, so there's no aluminum that comes into contact with the marmalade. Sorry if there was any confusion and thanks for watching!
There is lot of sugar also hard to watch it.
Not much juice in there, it's nearly all rind
Omg first 3 minuets talking only.
It is an excellent video, but you should not touch the sterilized top of the jars with your fingers, (30:14) (30:46) (30:55) nor use water, it should be gin or vinegar. Apart from that, all is fine, congratulations.
You simmer it uncovered?
I have never ever ever commented on a youtube video... But please you talk too much.. I agree with Clarence.. "Do the do while talking" very instructive video. But please the talking is too much. This could have been a simple 10min vid. Much love yh
The flesh is what you are scrapping out, the pith is the white flesh under the skin, from my understanding. Great video though.
Thanks for the info. Yes the pith is the white part of the rind/skin. I do try to scrape some of that off as well, but you're right, it's mostly the flesh that's being scraped out :) Thanks for watching!
Gab gab goodness
the overnight soak part is uneccessary
kha sab Creasy cook marmalade
I have *no* idea what you mean by those words.
Omg don't stick your fingers in everything use a spoon -_-
Your bread doesn't do justice to your marmalade...sourdough...French...
Why do people make these vids too long?
2 minutes wasted at the start just telling us what you’re going to do.
Just do it, and we’ll find out that way.
Just do it, or write a script, you are talking too long, and its too confused.
Why so much peel
Perhaps too much talk than the procedure.Was it necessary in a video demonstration?
Too much taking and one little jam took hours l feel sleepy and didn’t learn any thing 😂
More doing, less talking, pls.
Couldn’t agree more less talk more do.
Too much talking and less work.so irritating 😣
You Americans can talk!
I don't think those are Seville oranges.
Thanks all the same
Sorry but your marmalade is not set.
Too much verbiage ...unbearable!
OMG so much talking!!!
Exactly what I was thinking. She talks too much.