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Marmalade

debs64debs64 Posts: 5,184
in The potting shed
Hello all, thinking of making my own marmalade this year after some small successes with jam and chutney. 
Is it worth buying and preparing Seville oranges or is the tinned product any good? I am not a purist so if it tastes nice I am happy. Any advice from you clever cooks would be greatly appreciated. 
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  • a1154a1154 Posts: 1,108
    I have done Seville oranges and tried normal oranges, both successful. I’ve never tried the tinned stuff, so I’d be interested what people think. 
    It’s the right time of year for Seville oranges if you hurry up, so probably the best idea if you are doing it now. 
  • Busy-LizzieBusy-Lizzie Posts: 24,043
    A friend makes marmalade with Marmade and it's nice, golden, quite finely chopped.

    I use Seville oranges and I simmer them whole for a couple of hours until they are tender. Then I remove the pips and chop them up in the food processor, I like finely chopped marmalade. You can cut them up if you prefer, takes longer though. Then add them with the sugar back in the water they were boiled in and boil until set. I can't remember the quantities but there are several recipes if you Google them.
    Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
  • BiljeBilje Posts: 811
    I make marmalade from Seville oranges. I have a recipe where they’re cooked whole in a slow cooker overnight. Much easier to slice next day when skins are soft,  then finishing normal way in a large pan. 
  • micearguersmicearguers Posts: 646
    Big fan of Seville oranges for the tangy bitterness. I make a lot of it every year.
  • Ladybird4Ladybird4 Posts: 37,906
    edited 16 February
    I have made Marmalade from the tinned variety mentioned by @Busy-Lizzie and I have also made it from my own small orange tree that I had as a pot plant. Sadly the tree is no longer with me but it's fruit made some delicious marmalade using a microwave recipe.
       
    Just spotted the date stamp on these pictures and it was 2015!
    Cacoethes: An irresistible urge to do something inadvisable
  • debs64debs64 Posts: 5,184
    Thanks for all your advice, the recipe I found said to cook oranges for at least 6 hours and that seems a lot of electricity so I may try the tinned product. Sadly the rise in fuel prices has really pushed up the cost of home preserves. 
  • Ladybird4Ladybird4 Posts: 37,906
    Many years ago when we, as a family, were all at home, the tinned variety was always used to make our marmalade. It is very nice Debs.
    Cacoethes: An irresistible urge to do something inadvisable
  • Butterfly66Butterfly66 Posts: 970
    Six hours seems excessive. I used this recipe https://www.bbcgoodfood.com/recipes/ultimate-seville-orange-marmalade with good results. Very easy and straightforward and from memory my oranges didn’t take the full 2 hours to become very soft

     If you have a garden and a library, you have everything you need.”—Marcus Tullius Cicero
    East facing, top of a hill clay-loam, cultivated for centuries (7 years by me). Birmingham
  • Busy-LizzieBusy-Lizzie Posts: 24,043
    @Butterfly66 I think that looks like the recipe I mentioned on page 1, nothing like 6 hours @debs64. I wonder how long the tinned variety people take to cook it.
    Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
  • DovefromaboveDovefromabove Posts: 88,147
    If you have a slow cooker you can use it to cook the oranges https://www.riverford.co.uk/recipes/slow-cooker-marmalade 👍 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





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