This tart, traditional Scottish fruit spread slaps you most sweetly.
By Andrea Geary | December 20, 2011
<< Back to Article: How to Make Seville Orange Marmalade
how about a recipe with Valencia oranges
This recipe and process worked for me. Various tasters raved about the resulting marmalade. However one of my daughters found it to be ” orangey”??
“Orangey?” That’s good, right?
Staying in temporary housing in Los Angeles while on a post Broadway national road show tour. A local actor friend gave me many bags of Seville oranges from his garden. This recipe was PERFECT! Simple to follow and much easier than all that usual mess with the muslin bag etc. First batch was a little bitter for some of my American friends but to this ex pat Brit it was great. Partway through second batch. At least another one to go. Then it’s on to the bags of Meyer lemons! My road trunk will have no room for any personal belongings just the jars of marmalade, Thank you!
@sandra – but think of all the lovely things you can trade for proper marmalade! I’m glad you liked the recipe.
Any links for the Meyer Lemon marmalade recipe? The second and third batch of the Seville Orange marmalade came out absolutely perfectly. Thank you> Happy New Year!
I don’t know much about preserving food. Do you have to do anything special with the jars, other than just washing them, and then putting lids on? I would like to try this, but would just as soon not get sick from food poisoning because I did it wrong.
Hi, Jane – if you want to be super-safe, you can follow the water bath canning instructions here on the Feed in the Canning 101 section.
Hi, Sandra – I don’t have a Meyer lemon marmalade recipe of my own, but I’m sure there are plenty of good ones out there. I wonder if you could just take the basic ratios and apply this method (because, frankly, I’ve done that whole faff with the muslin bag and wrestling with the raw peels, and this way is MUCH easier).
Hi, I was so inspired by this recipe… I tried my version of it with 2.5 pounds of Kinnow Oranges, one lemon, a pound of Demerara Sugar and 2 pounds of white Sugar…
I think I used about 1.5 quarts of water, and only had to cook my oranges for about 1-5 – 2 hours… On the next day it took about 55 minutes for it to become marmalade… and I folded in a tiny amount of salt while it was cooling…
it worked!!! and it tastes lovely… Thank You
sounds great, but can you use less sugar?
Hi, Costales – Sorry – it’s a little awkward because folks comment on both this page and the story page. I’ve answered this question on the other page, so I’m just going to cut and paste, if you don’t mind.
I have not tried this recipe with less sugar. Because Seville oranges are much more bitter and sour than navel oranges, the flavor of this marmalade is very nicely balanced, much more so than store bought marmalade. I have not tested using less sugar because I think the flavor would veer out of “assertive” territory and careen into “aggressive.”
But perhaps you are interested in reducing the sugar for dietary reasons? Personally, I would cut the sugar in half by using half as much marmalade! It really is powerful stuff.
I know that the prospect of using 4 pounds of sugar in one go is daunting, but remember that this recipe yields a whole year’s worth of marmalade, unless you’re a serious fanatic.
You’re correct when you say that gelling of a preserve is dependent upon the proper balance of acid, sugar, and pectin, so if you’re going to experiment I would advise starting out with small batches.
and I’d love to hear how it works out for you.
might it be possible to use honey in place of some of the sugar?
Hi, Shelley – I’ve never tried honey in this recipe. Personally, I feel like it would compete with the flavor of the oranges, and – because it is somewhat acidic – I’d be a bit worried about it altering the setting point for the marmalade. Pectin gels are finicky things.
But go ahead and experiment! Just remember that, ounce for ounce, honey is sweeter than sugar, so you might want to adjust amounts accordingly.
Andrea – I had great luck (with one tweak) with my Seville Marmalade Marathon, thanks to your recipe and your response to me about a question I had at the time (Feb. of this year). I am now in the midst of trying to solve the Pectin Problem. I have tried various approaches (I am not using commercial pectin) and think I could do with some hands-on professional guidance. I don’t know if you do any tutoring, but I live about 2 hours from Cambridge and would really like to talk jam talk with you. At this point, I think I have tried all the available tricks to get a nice consistency with several fruit jams, but it still remains a mystery….
Thanks, Norma Johnson
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A flavorful, spreadable cream cheese is a great alternative to butter. We like to use it on quick breads-such as zucchini bread or date-nut bread-or on muffins.
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