Seville Orange Marmalade

Yesterday for the first time I made marmalade with Seville oranges.  Usually I just use whatever’s available, be they Navels or Valencies, whatever.   I have however been told by marmalade connoisseurs and grannies older than myself that Seville oranges are the ONLY orange to use to make traditional marmalade.  So at a mere $1.79kg at the local market this week, I decided to give it a go, sceptical to say the least.

I was stunned when I tasted it – it threw me back to my grandmother’s kitchen – the flavour is extraordinary.  Gone is the sweetness of the usual marmalade I make, which is always fine, but the Seville oranges have moved it to another dimension.  It has a slightly bitter aftertaste that is not at all pithy or unpleasant and I became a convert through that first mouthful.  Far too much bread and marmalade has passed my lips since then.  I’ll sell some tomorrow at my roadside stall, just to save myself from eating too much more.

Seville Orange Marmalade

Makes 1.5kg, approximately

500g Seville oranges

1 lemon

6 cups water

1.5kg sugar

Put fruit through a mincer or chop very finely.  Place in a large saucepan and add water and orange juice. Bring to the boil and cook for 25 minutes or until fruit is soft.

Add the sugar and bring to the boil, stirring until sugar is dissolved. Continue to boil hard for 25 minutes.

Allow to stand for 10 minutes before pouring into warm sterilised jars.  Seal immediately.

2 thoughts on “Seville Orange Marmalade

    • Sally Wise says:

      You can use bottled or fresh Margaret. Sometimes the bottled can make the marmalade cloudy (as it contains ascorbic acid almost always). Or just substitute the orange juice for plain water (in addition to rest of water in the recipe). Best wishes, Sally

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