How to Make Seville Orange Marmalade
Orange Marmalade Recipe
Step by step instructions for making marmalade with lots of my own photographs.
Once you have tasted your own marmalade you will never want to buy the commercially made varieties again. The flavor and taste will be superior to any you have ever tasted before
Yes preparing the ingredients can be messy and does take time but it is well worth the effort.
This recipe works for lemon marmalade too, just use a pound of lemons and one orange and follow the instructions below.
- 13 to 14, approximately one pound Seville oranges
- 1 Large Lemon
- 1.8 kgs, approximately one and half bags Jam Sugar
- Large pot
- Four to five jam jars with lids
- Wooden spoon
- One container
- One oven proof container
- One plate
- Two saucers
- Electric food processor
- Sterilse the jars, lids and muslin or cheesecloth.
- Wash the jars and lids in hot water.
- Place them in an oven proof container and put in the oven
- Put the muslin cloth or cheesecloth into a container and cover with boiling water.
- Put a plate or saucer in the freezer.
Prepare the Oranges and Lemon
- Wash and dry the oranges and lemon.
- Cut each orange into four pieces.
- Do this on a small plate to catch every bit of juice.
- Remove the orange segment from each piece.
- Take out all the pips from each segment.
- Put the pips into one container as you will use these later.
- The pips are full of pectin and this is needed to set the marmalade.
- Place the remaining slices of orange peel on to a plate.
- The orange peel contains the zest which is the orange part and the pith which is the white part.
- The pith contains the pectin which allows the marmalade to set.
- Do this for each orange.
- Prepare the lemon in exactly the same way as above.
Prepare the Pectin Bag
- Use a piece of muslin cloth or cheesecloth.
- Place the pips from the fruit onto the cloth.
- Wrap around the four corners and tie into a knot creating a bag to hold the pips.
- Use some more of the muslin to make a string and attach to the bag.
- If you like peels in your marmalade cut up a quarter of the orange peel into thin strips.
- Place in the pot..
- Put three quarters of the orange peels and that from the lemon into the mixer.
- Mix until a fine pulp.
- Add this to the peels in the pot.
- Tie the bag onto the side of the pot so that it boils with the rest of the mixture.
- The pectin from the pips will seep into the fruit as it simmers.
- Add enough boiling water to the pot so that it just covers the fruit.
- Turn the heat up until the mixture comes to the boil.
- Keep the marmalade boiling for about ten minutes making sure to stir all the time.
How to Test
- Take the saucer out of the freezer.
- Using a wooden spoon remove a small bit of mixture and place on the saucer.
- Leave for about two minutes.
- Either take a spoon or use your finger to test it.
- If there is a slight tightness in the marmalade then it is setting.
Jam Sugar has pectin added so it speeds up the cooking time of the marmalade.
- Pour in the sugar at intervals stirring all the time.
- Once the sugar has dissolved completely lower the heat under the pot.
- Boil for about forty five minutes stirring the mixture at all times.
- If you see orange scum on the surface of the marmalade liquid add a knob of butter.
- This will dissolve the scum easily.
- Remove the pot from the heat.
- Untie the muslin bag from the pot.
- Place on a plate and squeeze out any liquid using a fork and knife.
- Return this to the pot as this contains nectin.
- Remove the large pieces of orange and lemon skin from the pot.
- Stir the marmalade well.
- Take the jam jars out of the oven and place near your marmalade.
- Using a ladle spoon the marmalade into the jar.
- Leave about half an inch free at the top.
- Seal with the lid.
- Repeat the process with the other jars.
- Put the last of the marmalade into a container.
- Gently move the container that has the marmalade jars away and do not move for twenty four hours.
- This will allow the marmalade to set properly.
- Make some toast and taste your marmalade.
How to Make Orange marmalade
How to Make your Own Marmalde
Seville oranges are very easy to peel and are full of juice. They make the marmalade taste much sweeter with a stronger flavor. They are high in pectin too. Pectin is what enables the marmalade to set.
The disadvantage with using Seville oranges is that they are only available in January and February in most countries.
Other oranges can be used very successfully but the taste of marmalade made with Seville oranges is unique.
Jam sugar is used when making jams and marmalade because it contains added pectin. This allows the jam and marmalade to set quicker cutting the time needed in the cooking process.
I hope you enjoyed it enough to try making your own orange marmalade at home soon. You will be surprised at how much better it tastes than any other you have bought in the shops.
|Serving size: 1 tsp - 20g|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 13 g||4%|
|Sugar 12 g|
|Fiber 01 g||4%|
|Protein 01 g||2%|
|Cholesterol 0 mg|
|Sodium 11 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|