Seville Orange Marmalade
This recipe is my contribution to the strange virtual encyclopaedia that
is the Internet — traditional marmalade recipes next to outdoor education
philosophy
and personal trivia ...
Making strong Seville marmalade is my tribute to Cap & Jack Gibson of Ottawa,
my esteemed parents-in-law, & former suppliers of fine marmalade to their
extended family. It is one way I can carry on their traditional contributions.
updated 2004 February 01
Seville Orange Marmalade
- 6 Seville oranges (I process 36–48 oranges in 4-6 batches every year.)
- 7 1/2 cups sugar approx
- 25 ml blackstrap (cooking) molasses (optional)
- 50 ml orange liqueur or whiskey (optional — whiskey is very nice ...
even in
marmalade!)
The samples from 2004.
The Process:
1. Cut washed & rinsed oranges into sixths or eighths,
cutting over the pot so as not to lose any precious liquid. |
|
2. Cover with water & bring almost to a boil and simmer for several
hours or until very soft. The peel should rub to almost nothing between
your
fingers. |
|
3. Lift out oranges from cooking water with a slotted
spoon, and scrape out
the inside pulp and pips using a spoon |
|
4. Strain the pulp & pips through a jelly bag, saving the liquid & discarding
the pulp. |
|
5. Meanwhile, thickly slice soft orange peels and return peels into their
cooking water. |
|
6. If left to sit overnight (or longer), more pectin & flavour
seems to be released. |
|
7. Add sugar, grated peel, the drained liquid of the pulp, (and the
molasses if desired). I start with 9 cups fruit to 11.5 cups sugar in
a thick-bottomed
stock pot. (I use the approximate ratio of 1 orange to 1.5 cups peel & liquid,
which is more dilute than many of the standard recipes by as much as an
additional one-half — and I don't notice any diminution of the
intensity of the bitter flavour I strive for. My rationale is that the
new fresher
Sevilles now available
are much superior fruit in every way.) |
|
8. Slowly bring to a boil under constant stirring, until sugar dissolves.
Simmer 20 to 60 minutes observing the temperature constantly. As the
temperature climbs over 103°C, I proceed to the next step. |
|
9. I then add a cup of sugar at a time, bringing it back
to a full boil for a few minutes, and checking the temperature constantly.
I bring
the temperature up to a finishing temperature of 105° this
way, and then finish the marmalade normally, using all three tests.
|
|
10. Cool for at least 20 minutes, add liqueur / whiskey if desired. |
|
11. Pour into sterilized jars and seal immediately. |
|
Notes:
- This recipe has been progressively modified from my modification of a
recipe (posted January 25, 1996 to newsgroup rec.food.recipes) which in turn
comes
from the Homemaker magazine (a Canadian magazine).
- Seville oranges are available here in the Toronto area of Canada in early-
to mid-January for about three weeks. Until several years ago, they were
imported from Seville, Spain, and were typically tough withered specimens.
Recently,
they
are imported from Arizona, and are usually much fresher — moister skins
and juicy (sour!!!) pulp.
- In January 2001, I paid $3.28 (Canadian) for a kilogram of oranges. I
bought 48 oranges for a total of about $18.00. Add to that 16 kilograms sugar
(approx.
$12.00) and jars, the total project cost about $45 — and a few hours
of work for Anne and me and our supporting cast of choppers and washers and
tasters. In 2003, Sevilles were $3.79/kg — and better than ever. In
2004, I paid $2.84 and $3.29/kg in two different stores. The oranges weren’t
a large nor as juicy this year.
- You should be able to rub the peel to nothing between your fingers when
the oranges are properly done. If the peel isn't cooked thoroughly enough,
or
if the sugar
is added too soon, the peel will be very tough in the finished product. Simmering
the cut-in-half oranges for several hours works very well for eliminating
the one step of separately simmering the pulp and pips.
- Various tests of the finishing point:
• 3-5 Celsius degrees above boiling. (I personally find this to be too
low — I cook it to 5 Celsius degrees above.)
• the marmalade wrinkles when you push it with your finger after
the marmalade has sat for a few minutes on a cold plate in the
freezer. I've never been able to get what I think is a clear indication of
this ...
• the preserve 'sheets' off a wide metal spoon. Again, sometimes this is
clear, and sometimes not ...
- I have used a Foley food mill to press the juice from the pulp — it
does a fine job, though it may make the marmalade a bit cloudier — which
isn't as much a
problem in the molasses-darkened product as in the traditional clear
type.
It is simpler to use a jelly bag to accomplish the same task. In recent
years, I’ve just filtered the juice from the pulp by letting it passively
drain through a Foley food mill. The result has been a clearer product. It
seems to be mostly starchy material in the pulp, not pectins.
- My daughter, Anne, modifies the recipe by straining the pulp through
a sieve and then through fine cloth. The result is stunningly clear
— somewhat
like
the famous 'silver shred' — an old trade name. Another maker hand-washes
the peel, gently rubbing it to clarify the resultant jelly.
- Another modification that I used to use was to first quarter the oranges,
separating the pulp and trimming most of the inner white rind. I
simmered the pulp and
white rind separately from the peel for several hours. After simmering
the pulp and
white rind, I used the Foley food mill as above. I sliced the fresh
peel, and then simmered it for about two hours, until the peel rubbed
smoothly
between
my fingers. So the recipe became the combination of simmered outer
peel plus the juice from the pulp and white rind plus sugar. Separating
the
pulp and
chopping the peel when the orange is uncooked is slow and tedious.
I prefer to do the
long simmer method — it's quite fast!
- My current method: The modifications that have worked for me include making
the combined cooked peel and pulp up to 6 cups of pulp, peel, and water for
every
6 Seville
oranges.
Then, add 7.5 cups sugar to these 6 cups cooked fruit mixture. Bring this
to a good boil, and observe the temperature carefully. (I find it helps to
have
a large batch, so that the thermometer is well-immersed in the boiling
mixture. I start with 9 cups fruit to 11.5 cups sugar in a thick-bottomed
stock pot.)
I then add a cup of sugar at a time, bringing it back to a full boil for
a few minutes, and checking the temperature constantly. I bring the temperature
up
to a bit below finishing temperature this way, and then finish the marmalade
normally, using all three tests. This method is faster, results in more
product,
and yet, because of the long cooking of the peel and pulp, still produces
the very strong bitter flavourful marmalade that I love.
- If you add in the molasses, your marmalade will be dark in colour and
strong in taste. It comes quite close to a style of marmalade sold in England
called
Oxford Thick Cut, which is common in the central part of England.
- The original poster 'cheats' on the sugar - she uses only 2 kg, and adds
some pectin. She reports that it still tastes delicious — but others don't
....
I sometimes add the about one-third the recommended amount of pectin near
the end.
- Leaving the cooked pulp and the cooked peel soak overnight (or longer)
seems to bring out both flavour and pectin.
- Really let the marmalade cool before you put it into jars — twenty minutes
of occasional gentle stirring is not too long!
- If you have any thoughts or methods that get you a guaranteed jell without
the peel floating or sinking, then let me know, please, and if you have
any other
recipes that work, then I'd be glad to link to your marmalade page(s) or
to publish your recipes here. (I cheat, and turn the jars onto their lids
as the marmalade cools ... flipping it back and forth as the jelly sets —
and I finally get reasonable success!)
The nearly-complete 2004 batch! (44 jars in total, for about 35 pints)
Japanese Amanatsu Marmalade
(as made by the grandmother of Izumi Kamitani, from the Osaka area of Japan.
Her grandmother was born in Hiroshima, and now lives in Yamaguchi.)
“My grandmother makes marmalade around April, which is the season for
Amanatsu oranges in Japan. In Japan, we use slightly sour oranges like Amanatsu
or Hassaku.
- 4 oranges (about 1 kg in total).
- sugar (800 g; about 80% of oranges).
- A little bit of salt.
- If you think that this is not sweet enough, you can add honey (200 g).
- If you use sweet oranges, you don't need so much sugar.
- If you use frozen oranges, it's better to use more sugar. Wash oranges
with hot water, because peels are covered with wax.
- Score the oranges into 4 sections and peel.
- Cut away the white inner rind from the orange peel because it's bitter.
- Slice the peel and put them into water and wash them two or three times,
rubbing them thoroughly. Then squeeze them well.
- Remove the membranes from the sections and discard the membranes.
- Use an enamel pot. Put peels and pulp into pot and pour water over them
until you cover them, and leave for two to three hours. (When you leave
them in
water, peels release pectin so they thicken when boiled.)
- After 2 to 3 hours, start to boil over low heat until peel becomes soft.
After that, put in sugar and salt and continue to boil for 3 to 4 hours.
- After boiling, put into clear bottles. Cool down and freeze. Then eat
little by little!”
Calamondin Orange Marmalade
I get occasional responses from around the world from readers such as yourself,
many with comments that add to my understanding of what I’m doing. (Thanks!)
Early this year, I got an e-mail from O.G.Touchstone, <ogt111 at mindspring.com>:
“marmalade recipe is great. thank you for sharing- if you send current address
i will try to send sample. i used calamondine oranges from greenhouse this
past weekend & modified
accordingly. ogt”
True to the promise, in a few weeks I got a heavily-wrapped jar of lovely
fresh and fruity calamondin orange marmalade! (And a jar of my finest is on
it’s way back to Alabama!)
Calamondin oranges are the tiny cherry-tomato sized oranges that grow on small
decorative shrubs — I’ve only seen them grow in greenhouses up
here in the frozen north!
Slice over bowl to save all juice & remove seeds (save seeds & scraps) |
|
9 cups sliced oranges |
|
Cover with water + 1 cup = 11 cups total |
|
Heat in pot uncovered until froth rises to surface (do not boil) |
|
Prepare seeds & scraps separately with more water |
|
Put entire mixture (seed mix separately) in ceramic bowls & allow
to soak overnight |
|
Strain to separate liquid from pulp & peels
|
|
Strain seed / scrap mix same |
|
Hand rinse pulp & peel in cold water to clean pulp from peels |
|
Add peels to liquid & slowly bring to boil adding
sugar to taste (approximately enough sugar to equal liquid — less
if sorghum is used) |
|
Alternate: add cup of sorghum per cup of mix for dark
colour& flavour |
|
Boil vigorously for 5 to 10 minutes until thick (to test place 1
T on saucer in freezer for 3 minutes, marmalade should wrinkle when
touched if ready) |
|
Let stand for 20 minutes before putting in jars |
|
Alternate: add 1 T Grand Marnier per cup just before putting in
jars & stir
in
TOTAL FINISHED PRODUCT: 12 half pint jars
|
|
Grapefruit Marmalade
My daughter and marmalade partner, Anne, made marmalade from pink grapefruit,
following the recipe at the top of the page. The result was distinctly grapefruity
— “breakfasty” is Anne’s comment — but otherwise very much like the Seville
marmalade.
Indian Marmalade
My other daughter, Gillian, brought me back a jar of marmalade from India,
where there are many varieties of citrus fruits. This jar is made by the Gaddi
Women's Self-Help Society in Bhagsunag, Baal, and Naddi, which are mountain
villages in the Himalayan state of Himachal Pradesh. Apparently, the marmalade
is made from Kinu oranges.
The marmalade was sweet, not bitter, and quite fruity. The taste was reminiscent
of the Calamondin marmalade described above. ... The jar was soon empty! ...
For marmalade links:
See Alan Flavell's marmalade
recipe on the Glasgow Physics server
— How's that for a twist: the
Web started at CERN to share physics research,
and now there's a
marmalade recipe on another physics server!
http://dialspace.dial.pipex.com/town/drive/xmu21/
for Bill Matthew's site "History, Recipes, Production, Markets, Stories - And Anything Else". Bill is a business historian rather than as a cookery expert. He has written extensively on Keiller's, the Scottish marmalade company. He is expanding his interest into all matters marmalade. Check out his site!
updated
2004 February 01