Seville oranges

Yes, definitely. Need enough liquid to soften peel.

Seville oranges are only suitable for marmalade. They are bitter and have little juice. I now use the Delia Smith recipe online and made twelve jars a couple of weeks ago. Delicious.

readsalot

Seville oranges are only suitable for marmalade. They are bitter and have little juice. I now use the Delia Smith recipe online and made twelve jars a couple of weeks ago. Delicious.

Perhaps I should have made clear that they are for marmalade. I wasn’t going to juice them to drink. 😂

I use the whole fruit . I cook the oranges whole until soft 1.25kg oranges in 4pts water covered simmering . Let them cool top and tail discard. Cut in half take out pips discard. Put oranges in persevering pan with 3 pts of cooking liquid use water to top up if not enough. Blitz with stick blender until smooth . I leave it over night covered
Put plate in freezer.
Next day prep jars and lids .
Add 1.5kg granulated sugar.bring to the boil cook for 20-25;mins and test for set . If not set then cook another 5 mins until you get a set. Then jar .

Best tasting marmalade I have ever made . Been making it this way for years. Friends and family go mad for it.
Make lemon marmalade same way. But use 1kg lemons to 2kg granulated sugar. Lemons cooked in 2. 5ls of water. Using 1.5 ls of water to cook marmalade 20-25:mins test for set as usual .

Whiff, I love the idea of your long-suffering persevering pan putting up with all that use! Gave me a good laugh anyway (don't you love predictive spelling?).

In our family, me and my sisters always make marmalade the way our mother did. She used to use the pressure cooker to soften the peel, (3 pints water to 3 lbs oranges plus one lemonwhen cool cut up the peel and separate the pips from the flesh, then add demerara sugar to the liquid and boil up.

What I think I write and what appears can be totally different that's why it takes me ages to write things and still it's wrong 🤦. It like when I speak know what I want to say be it can come out jumbled up. I have a good excuse have a rare hereditary neurological condition have a mutant gene in my brain receptors. Didn't find out what it was until I was 63. So just used to say I get my worms mixed up. From an old sketch on the 2 Ronnie's . Plus my hands tremble so end up pressing wrong keys. My HPX effects my limbs but also a host of other things . But at least I am no longer weird I have HPX. Ok still weird 🤣

Then follow your favourite recipe, which takes the poor amount of juice into consideration when using Sevilles. It took me forever to slice the peel but worth the faff. My marmalade is slightly bitter which is how I like it. Good luck.

Sainsbury’s sell Seville oranges. I buy them when I see them, I don’t shop there regularly, then pop them in the freezer for the next time I need them.

readsalot

Seville oranges are only suitable for marmalade. They are bitter and have little juice. I now use the Delia Smith recipe online and made twelve jars a couple of weeks ago. Delicious.

Definitely correct ..

The mermalade is wonderful on a hot croissant as well or slice of toast of choice with butter ...

seville orange gin is seriously good

I have never made marmalade but would like to have a go. I've looked up the Delia recipe online. Do I need to buy preserving sugar or will granulated do? Thoughts please.

Granarchist

seville orange gin is seriously good

Seville orange gin!! Ohhh, that does sounds a little more appetising than the Paddington jam- stuff Granarchist. 🥴

mumofmadboys you don't really need preserving sugar, it just dissolves more quickly than granulated. I used jam sugar this year - because it was available. But, there is plenty of pectin in the oranges, and the added lemon. You can also warm up/simmer the pips in a portion of the allowed water, then strain it to get as much pectin as possible out of them, and add it back into the mix.
I use the recipe from River Cottage Preserves book, sliced fruit method.

Thanks Charley. I'll look that recipe up

Took 2 days to make marmalade from 3 bags of Seville oranges. I lost 2 oranges as they were well past their best. I used a recipe I found online from Lavender and Lovage and it was the best I’ve done. I did use a little less water than recipe stated. I got 13 jars of marmalade of varying sizes from Kilner size down to 225g size. Bitter just how I like it. It was a lot clearer too which I put down to warming preserving sugar in a roasting pan at gas mark 1 for 15 minutes.

seville orange gin is also brilliant for flambeing crepes suzette!!!drink neat as liqueur - make it long with added soda water - once made it last for years!!!!!!

mumofmadboys I only use granulated sugar. My recipe is an adaptation of a Thane Price recipe she is the queen of all preserves.

Thane Prince not Price 🤦🤦🤦🤦

I used to make proper Seville orange marmalade years ago.

I now use Mamade, it’s not bad, much easier, just make batches whenever needed.

Reduce the sugar they say you need, drastically, it would be far too sweet otherwise.

Extra water softens dry peel and pressure cooker (14 min) speeds it up, worth a try!