Seville Orange or Lemon Marmalade

I have updated the more traditional English recipe I made for years.

Thinly slicing the raw fruit helps make the marmalade faster, and even more wonderfully fragrant. I start with this new version and then you will find the more traditional way. In both recipes I opt for less sugar as I love the tartness of citrus marmalade. If you prefer it sweeter you can increase the amount of sugar. 

 

1-Marmalade-Beginning-copy 

You can make the same marmalade using Mayo lemons, varying the amount of sugar you add, and also maybe cooking less time the lemon slices, as they are definitely more tender that the Seville oranges. 

I often add some julienned tangerine, orange, and/or kumquat peels together with the sliced lemon or Seville orange to make a mixed citrus marmalade.

 

 

Makes about a dozen  8-ounce jars

 

4 pounds small Seville oranges (about 25), washed 

 

2 cups water

 

3-4 pounds sugar, or more to taste

 

 

Lay a wet, double cheesecloth in a bowl.

Using a very sharp, or a good serrated knife cut off and discard the ends of the fruit, then halve each Seville orange and remove the core, making sure you carefully take out all the pips.

Drop the pips and core into the cheesecloth.

 

 

Carefully slice each fruit VERY thinly, and drop the slices in a large, heavy-bottomed stainless steel pot. This is the most important part of the job, and it will take some time…I spent about 1h 15 minutes slicing my small Seville oranges.

 

Add 2 cups water and bring to a boil, then lower the heat to medium, and cook for about 20 minutes, or until the peels are very soft. Add 3 pounds sugar and the cheesecloth with the pips etc. to the pot and cook stirring every now and then until the sugar dissolves. Cook for 10 minutes, then turn off the heat, cover and let the marmalade cook overnight.   

The next morning the marmalade will look jelly. Bring slowly to a boil and cook for 10 minutes, pressing and turning the cheesecloth to get the pectin out. Taste and add more sugar, one cup at the time, stirring to dissolve it, and tasting to see if you need more.

 

When it begins to look syrupy, place a teaspoonful on a cold plate. Let cool, and push with your finger. If it wrinkles, the marmalade is done. (see the photos below).

Pour into hot, sterilized jars, cover and let cool and seal as described below, in the traditional English recipe.

The traditional ENGLISH-inspired Marmalade

 

Makes about SEVEN 8-ounce jars

 

10-12 organic Lemons OR 4-5 lemons and 5-6 Seville Oranges

 

1 1/2 – 2 kg (3-4 pounds) sugar (to taste)

 

1.5 liters (quarts) water

 

1a-marmalade-boiled-fruits

 

Simmer whole fruits in water until soft. Place a plate over the fruits to keep them immersed, and pierce them after about 15 minutes, to encourage cooking.

 

Transfer the fruit to a colander over a bowl, and leave to cool a bit.

 

Dissolve the sugar in the cooking water.

 

2-marmalade-emptying

 

Halve the soft fruit, scrape out the seeds and pulp and place in cheesecloth or jelly bag. Tie with cotton string and hang over the side of the pan.

 

3-marmalade-pulp1

Slice or chop the lemon (and Seville orange) peel thinly. Stir the peel into the liquid.

 

5-marmalade-chopped-1

7-marmalade-pot2

Bring to simmer, stirring to ensure that the sugar is dissolved, then boil hard, stirring occasionally, until setting point is reached. It may take from 5 -20 minutes, more likely around 15.

7a--marmalade-syrup--pulp-rest1

When it begins to look syrupy, place a teaspoonful on a cold plate. Let cool, and push with your finger. If it wrinkles, the marmalade is done. Pour into hot, sterilized jars, cover and cool.

 

8-marmalade-jar

Although the marmalade looks runny as you fill the jars, it solidifies when cold.

 

 

 

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7 thoughts on “Seville Orange or Lemon Marmalade

  1. Καλημέρα, στην φωτο εχετε αφαιρεσει φλυδα αποτα λεμονια κ τα περγαμοντα.Τι κοβετε ζυλιεν επειτα, μονο το κιτρινο μερος; Αρα χρησιμοποιειτε λιγοτερη φλουδα;

    1. Κόβω λουριδάκια όλη τη φλούδα, αφού βράσει. Και το κομμάτι που ειναι μόνο λευκό και το υπόλοιπο κίτρινο. Γίνεται έτσι πιο απαλή η μαρμελάδα, και μπορώ να ελατώσω τη ζάχαρη. Δεν τη φτιάχνω πάντα έτσι, μονάχα όταν θέλω παράλληλα να κάνω και λικερ. Τον παλιό καιρό βράζαν και πετούσαν 1-2 νερά για να φύγει η ‘πικρίλα’ ή ξύναν το φλούδι και μετά κάνανε το γλυκό καρουλάκι. Και οι δυό παλιοί αυτοί τρόποι κάνουν μια γλυκερή, ανούσια, κατα τη γνώμη μου, μαρμελάδα ή καρουλάκι γλυκο. Ειναι θέμα γούστου, βέβαια. Εγώ θέλω να έχει κάποια πικράδα και περισσότερο άρωμα το τελικό αποτέλεσμα.

    2. Πολύ σωστά! Με τον τρόπο που περιγράφω γίνεται πιο πικρό-γλυκά και μυρωδάτη η μαρμελάδα η το μαρουλάκι, αν έχετε κέφι να το κάνετε! Κι εγώ, όπως περιγράφω κόβω φλούδα με το λευκό μαζί. Τα κομμάτια που λείπουν, κάπου το 1/3 κάθε φρούτου, τα βάζω σε βότκα για να κάνω λικέρ. Δείτε τη συνταγή που δίνω.

    1. I cannot get etrongs here, but I use bergamots which are very aromatic. About 4 bergamots for 8-10 lemons. No need to boil these fruits separately. I take out with vegetable peeler 1/3 of their zest and macerate it in vodka to make my liqueur. Look at the recipe I give.

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