Homemade Marmalade Recipe
This Homemade Marmalade Recipe is traditionally made with Seville oranges. So why do you need Seville oranges to make marmalade? Seville Oranges, also known as bitter oranges, and are a distinctive variety of citrus fruit celebrated for their intense flavour and versatility. Originating from South east Asia, these oranges found their way to Spain, where they became a hallmark of Andalusia culture. Their tart, slightly bitter taste sets them apart from the sweeter varieties commonly consumed as fresh fruit. Instead, Seville oranges are prized for culinary and medicinal uses, lending their unique flavour to a variety of recipes and products.
One of the most famous uses of Seville oranges is in marmalade industry. Their high pectin content makes them ideal for creating the thick, gel-like consistency that defines this classic preserve. The tangy bitterness of the fruit balances perfectly with sugar, resulting in a spread that is cherished worldwide. Beyond marmalade, Seville oranges are also used in liqueurs like Grand Marnier and Cointreau, as well as in savoury dishes, sauces, and desserts.
Seville oranges are typically harvested in winter, with their vibrant orange skin and fragrant aroma brightening markets during the colder months. In Seville, Spain, the trees are iconic, lining the streets and adding a picturesque charm to the city. While the fruit is too sour to eat raw, its zest and juice are often used to enhance the flavour of marinades, vinaigrettes, and even cocktails.
Additionally, the essential oils extracted from the peel are used in perfumery and aromatherapy, showcasing the fruit's diverse applications.
Rich in vitamin C and antioxidants, Seville oranges also offer health benefits. Their tartness reflects a high concentration of citric acid, which aids digestion and supports the immune system. Though they may not be as widely consumed as their sweeter counterparts, Seville oranges remain a cherished ingredient in traditional and modern cuisine, celebrated for their bold flavour and versatility.
Here in the UK Seville oranges become available in the supermarkets just after Christmas and you can usually buy them until around mid February. So now is the time to make marmalade. Its easy to make, a little time consuming but worth the effort. This is my home made marmalade recipe and it involves boiling the fruit whole and I do this as it makes the second stage much quicker and easier than other recipes.
Marmalade is inexpensive to make and you can decide it you like the rind thick or thin or even a mixture of the two! Its not as sweet as supermarket marmalade, but definably nicer and has a nice tart finish to the flavour which I just love.
Ingredients
1 Kg of Seville oranges ( they are usually sold in 1kg nets)
2 Lemons ( unwaxed if possible)
2 litres of water
2kg of granulated sugar
Equipment
Heavy based pan with lid
Muslin/ Muslin bag
knife
2 bowls
Slotted spoon
Chopping board.
Jam Funnel,
Method
Lets get started!
I start my marmalade making the evening by washing and using a little nail brush giving the oranges and the lemons a little scrub.
Put all of the fruits in a very large pan ( this must have a lid) and cover with the two litres of water.
Bring the covered pan to the boil and then turn the heat down to a simmer and leave it simmering for two hour. Turn off the heat and leave it too cool over night.
Remove all of the fruit with a slotted spoon and place into a bowl. DO NOT discard the water in the pan as you will need this for the marmalade.
The aim now is to collect as much juice pith and seeds as possible into the muslin, all of this is very essential to a successful marmalade. The seeds and pith are full of pectin and this will make the marmalade turn to gel and set. And of course the juices provide flavour.
Stretch the muslin bag over a bowl and cut the lemons in half and scrape out all the juice pips and pith and discard the rind.
Now process the oranges. Cut each orange in half one at a time and again scrape all the seeds juice and pith out either with clean hands or a spoon, then place the skin on a chopping board and cut in half again and scrape with a knife the rest of the pith out of the skin putting all the scrapings into the muslin with the rest of the fruit pips etc.
At this point put the sugar somewhere warm. Warming the sugar will help it to dissolve quicker later in the process.
Once you have all of the contents of the lemons and oranges in the muslin, tie the top with string so it cant escape. Put the pan with the orange water back on the hob and place the muslin into the water. I like to tie the string to the pan hand so I can remove it easier later.
Place the lid on the pan and bring to the boil and let it sit at a rolling boil for 1 to 1 hour 15 minuets and then turn off the heat.
Set the pan to one side so that it can cool a little. While it is cooling you can cut the orange skins into shreds.
Once the pan and muslin is cool enough to handle, twist the muslin around and squeeze every drop of juice and liquid that you can out of it, back into the pan with remaining juice and water in. This will take time and can be hard on your hands but it is essential you get as much as you can out of the muslin.
Once you are satisfied you have as much as you can, discard anything remaining in the muslin. Place the pan back on the hob on a low heat and add the warmed sugar. Stir until the sugar had dissolve and the turn the heat up to a slow rolling boil and add the shredded orange rinds into the pan.
Place a plate in the freezer ready for the setting test and jars in the oven to sterilize.( sterilising jar method is explained in the raspberry jam recipe if you have not done this before)
Let the pan sit at a slow rolling boil stirring occasionally so that the marmalade and rind doesn't stick or burn for approximately half an hour .
Remove from the heat, take the plate from the freezer and spoon a few drop's onto the plate and wait a few second and then push your finger into the marmalade to see if its setting. It will crease up if its ready to set. If it doesn't, put it back on to boil for a little longer , return the plate to the freezer and repeat the test again after 10 minuets or so.
Once the marmalade is at setting point remove the jars from the oven and take the pan off the heat allowing both to cool a little.
Stir the marmalade occasional as it cools and begins to thicken. If you put it in the jar too soon the rind will float to the top of the jar, so allow it too cool and thicken a little so the rind will sit evenly distributed throughout the jars.
Be careful as the jars will be hot. If you have one use a jam funnel and ladle the marmalade into the jars. ( I use a dishwasher salt funnel, It has a nice wide neck and does a grand job!)
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