CLASSIC SEVILLE ORANGE MARMALADE
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 quarts
Number Of Ingredients 4
Steps:
- Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
- Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
- Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.
CLASSIC SEVILLE ORANGE MARMALADE
Seville oranges are much stronger and more sour than ordinary eating oranges, but marmalade can be made from nearly any citrus fruit. The goal is a combination of tender strips of peel surrounded by a sweet-sour light gel. Marmalade recipes are notoriously fussy and complicated. I've streamlined and simplified the process. It does still take some time, but it's a little effort for a big reward!
Provided by Virginia Willis
Categories condiment
Time 2h
Yield About 4 cups or four 1/2-pint jars
Number Of Ingredients 3
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the marmalade.
- Halve and juice the oranges. You should have about 2 cups. Place the juice in a large pot. Using your fingers, remove the membranes and seeds from the hollowed shells and tie them up in a piece of cheesecloth. Add the cheesecloth filled with the membranes and seeds to the pot containing the juice.
- Cut the peel of the oranges into matchsticks. Put the strips of peel into the pot with the juice and the cheesecloth containing the membrane and seeds. Pour over 4 cups water, or enough water so that the water and juice cover the strips of peel (it will depend on the size of your pot). Bring to a boil and then simmer gently until the peels are soft and tender, 45 to 60 minutes.
- Allow to cool until the bag of membranes and seeds is cool enough to squeeze, about 20 minutes (be careful, it will be hot!). (You can also cover it and leave the marmalade to sit in the refrigerator overnight.) Once cooled, squeeze the pectin-packed cheesecloth until "dry." Discard. Add the sugar and salt and stir well until dissolved.
- Return the peels and liquid to the heat. Bring to a boil over high heat until the marmalade reaches the jelling point, 220 degrees F on an instant-read thermometer, 15 to 20 minutes. The peels will be shiny and glass-like. (If you don't have a thermometer, you can also dribble a few drops of the marmalade on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the marmalade, it's ready. If not, check it every 5 minutes or so.)
- While the marmalade is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
- Place 4 clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the marmalade, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of marmalade at room temperature for up to 1 year. Once the marmalade is opened, store in the refrigerator for up to 1 month.
THE ULTIMATE TRADITIONAL SEVILLE ORANGE MARMALADE
Making a traditional British marmalade is easier than you think. It takes time but worth the effort as you will see at every breakfast you serve it.
Provided by Elaine Lemm
Categories Jam / Jelly
Time 6h30m
Number Of Ingredients 3
Steps:
- Measure 8 litres/16 pints water and pour into the preserving pan.
- Halve the oranges and lemons and squeeze the juice into a jug. Add the juice to the water and place the pips plus any bits of pith onto a muslin square. Tie the muslin square with kitchen string to hold the pips and pith and add to the pan.
- Shred the orange and lemon peel into thick strips. Don't cut too thin or they will dissolve in the cooking process. Add the peel to the pan.
- Bring the water and juice up to the boil then reduce to a steady simmer for 2 to 3 hours or until the peel is soft.
- Remove the bag of pips from the pan and leave to cool until you can hold it in your hand.
- Add the sugar to the pan constantly stirring until all the sugar is dissolved. Squeeze the bag of pips over the pan and extract as much of the jelly-like substance, this helps with the setting of the marmalade. Stir again.
- Turn up the heat and bring to a fast boil for 20 mins, check for setting consistency. Continue boiling until the marmalade reaches the setting point (check every 10 minutes) taking care to stir from time to time to prevent the jam sticking to the bottom and burning. Skim off any scum that rises to the surface with a slotted spoon. Once the setting point is reached, turn off the heat and leave to settle for 20 minutes.
- Spoon the marmalade into the heated jars using a ladle and funnel. Seal and leave to cool. Store in a cool dark place. Will keep up to one year.
Nutrition Facts : Calories 1166 kcal, Carbohydrate 301 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Fat 0 g, ServingSize 20 servings per 1 lb jar, UnsaturatedFat 0 g
ULTIMATE SEVILLE ORANGE MARMALADE
The original, and classic, English marmalade, as made famous by Paddington Bear
Provided by Good Food team
Categories Breakfast, Condiment
Time 4h
Yield Makes about 4.5kg/10lb
Number Of Ingredients 3
Steps:
- Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
- Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
- Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
- Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.
SEVILLE ORANGE MARMALADE
Steps:
- Sliced fruit method
- Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep to one side. Using a sharp knife, slice the peel, pith and all, into thin, medium, or chunky shreds, according to your preference. Put the sliced peel into a bowl with the orange juice and cover with 10 cups of water. Let soak overnight or for up to 24 hours.
- Transfer the whole mixture to a preserving pan, bring to a boil, then simmer slowly, covered, until the peel is tender. This should take approximately 2 hours, by which time the contents of the pan will have reduced by about one-third.
- Stir in the lemon juice and sugar. Bring the marmalade to a boil, stirring until the sugar has dissolved. Boil rapidly until the setting point is reached (see p. 41), 20 to 25 minutes. Remove from the heat. Let cool for 8 to 10 minutes-a little longer if the peel is in very chunky pieces-then stir gently to disperse any scum. Pour into warm, sterilized jars and seal immediately (see pp. 21-22). Use within 2 years.
- Whole fruit method
- Scrub the oranges, remove the buttons at the top, and put the whole oranges into a preserving pan with 10 cups of water. Bring to a boil, then simmer, covered, for 2 to 2 1/2 hours, until the orange skins are tender and can be pierced easily with a fork.
- When cool enough to handle, take the oranges out. Measure and keep the cooking water-you should have about 7 cups. Bring it up to this amount with more water if you have less, or boil to reduce if you have more.
- Cut the oranges in half and remove the seeds with a fork, flicking them into a bowl. Strain any juice from the seeds back into the cooking water, then discard the seeds.
- Meanwhile, cut up the orange peel and flesh into thick, medium, or thin shreds. Put the cut-up fruit into the strained cooking liquid. Add the lemon juice and sugar and bring to a boil, stirring until the sugar has completely dissolved. Bring to a rolling boil and boil rapidly until the setting point is reached (see p. 41), 10 to 15 minutes.
- Let cool for 10 to 12 minutes-a little longer if you've cut the peel into very chunky pieces-then stir gently to disperse any scum. Pour into warm, sterilized jars and seal immediately (see pp. 21-22). Use within 2 years.
- Variations
- You can use both methods for making many other delicious marmalades:
- Lemon marmalade with honey
- Use 2 1/4 pounds of lemons instead of oranges, and omit the extra lemon juice. Replace 1 1/4 cups of the sugar with 3/4 cup of honey, adding it at the same time.
- Three-fruit marmalade
- Use a mixture of grapefruit, lemons, and sweet oranges to make a total of 2 1/4 pounds of fruit.
- Ruby red marmalade
- Both pink grapefruit and blood oranges make wonderful marmalades, though I prefer to use the sliced fruit method for these fruits. Add 3 tablespoons of lemon juice to every pound of fruit.
- Seville and ginger marmalade
- Replace 1 1/4 cups of the sugar with 9 ounces of chopped crystallized ginger, adding it along with the sugar.
- Whiskey marmalade
- Add 1/4 cup of whiskey to the marmalade at the end of cooking.
- P.S.
- Don't limit marmalade to the breakfast table, for its traits and qualities can be well used in other culinary ways. I like to replace candied peel in fruitcakes with a tablespoonful or two of marmalade, and I always add some to my Christmas mincemeat (p. 74). Marmalade makes a marvelous glaze for oven-baked ham, as well as sweet-and-sour chicken or pork dishes. Best of all, 3 or 4 tablespoonfuls will make a glorious golden topping for a good old-fashioned steamed pudding.
- P.P.S.
- For generations, marmalade makers have cooked up the mass of seeds found inside citrus fruits in the belief that they are full of pectin. However, most of the pectin is actually found in the citrus peel, and I rely purely on this for the setting power in my marmalades.
SEVILLE ORANGE, VANILLA & CARDAMOM MARMALADE
Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or pancakes. It will store for up to a year
Provided by Rosie Birkett
Categories Condiment
Time 1h30m
Yield Makes 2 x 500g jars
Number Of Ingredients 5
Steps:
- Peel and finely chop 7 of the oranges, discarding the pips. Reserve the skin of 3, discarding the rest, and finely chop into fine strips. Halve the remaining orange, skin-on, and finely slice. Add this to the pan with the cardamom seeds and 400ml water. Add the vanilla seeds and throw in the pod.
- Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer for 30-35 mins. Turn up the heat and boil to set (about 10-15 mins) - the boiling point of jam is 105C. If you don't have a cooking thermometer, try the 'wrinkle test' - spoon some marmalade onto a cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it's ready to set. Pour the marmalade into sterilized jars, top with wax discs and lids, and store for up to a year.
Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber
SEVILLE ORANGE MARMALADE
After making many, many pots of Seville orange marmalade and spending countless hours plucking out the overabundance of seeds (the seeds provide the pectin so that the marmalade will set), I figured out a great trick for preparing the oranges quickly: Place a mesh strainer over a small bowl. Halve the oranges and firmly squeeze out their juice and seeds into the strainer. Add the juice to the marmalade pot and wrap the seeds in cheesecloth so that they can be easily retrieved after cooking. A sharp serrated knife works very well for slicing the oranges very thinly.
Yield makes 8 cups (2 kg)
Number Of Ingredients 6
Steps:
- Halve the Seville and navel oranges and squeeze out the juice and seeds from each half into a mesh strainer set over a small bowl. After all the oranges have been squeezed, place the seeds on a piece of cheesecloth, gather up the sides, and tie securely. Cut each rind in half and then slice as thinly as possible.
- Put the orange slices in a large pot or a Dutch oven. Add the orange juice, water, the bag of seeds, and salt. Bring to a boil over medium-high heat, then decrease the heat to medium-low and simmer for 20 minutes. Remove from the heat, cover, and let stand overnight at room temperature.
- The next day, stir in the sugar and set the pot over high heat. Bring the mixture to a boil, then decrease the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally to make sure the mixture is not burning on the bottom, until the marmalade reaches the jelling point (use the wrinkle test, page 256, to judge when it's done). If white scum occasionally rises to the top, skim it off with a large spoon.
- Stir in the Cognac or whiskey and remove the bag of seeds, squeezing it with a pair of tongs to extract as much marmalade from it as possible. Ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
- The marmalade will keep for at least 6 months in the refrigerator.
- The salt is said to help soften the fruit. I've not made two batches side by side to test this theory (16 cups of Seville orange marmalade is a bit too much to have on hand), but it certainly doesn't hurt to add it, so I always throw in a pinch.
UNCLE BILL'S SEVILLE ORANGE MARMALADE
My Mother used to make Seville Orange Marmalade for many years. I then made some modifications and changes to enhance the flavor and she gave me full marks for my changes.
Provided by William Uncle Bill
Categories Lemon
Time 1h45m
Yield 12 pints
Number Of Ingredients 6
Steps:
- Cut Seville oranges in half and squeeze out as much juice as possible into a large bowl using a spoon or a wooden hand juicer. Save peels.
- Cut the regular orange in half and squeeze the juice into the same bowl using a spoon or a wooden hand juicer, save peels.
- Cut lemons in half and squeeze the juice into the same bowlusing a spoon or a wooden hand juicer, save peels.
- Using a spoon with slots, remove pulp and seeds from the juiced oranges and lemons, place pulp and seeds in a cheesecloth; reserve.
- Cut both orange peels and lemon peels into quarters.
- Using a spoon, scrape the white pulp (pith) off the peels on all oranges and lemons and discard.
- Slice the peels thin, about 1/8 inch thickness.
- Measure the sliced peel and add to the juice in the bowl.
- For each cup of peel, add 3 cups of boiling water.
- Cover and leave to soak for at least 12 hours.
- Next, place soaked peel mixture including liquid in a large heavy saucepan.
- Tie reserved pulp and seeds in a cheesecloth bag and add to saucepan.
- Bring to boil; reduce heat and simmer, uncovered for 1 to 1 1/2 hours or until peel feels soft.
- Squeeze the cheesecloth bag into the saucepan to extract as much liquid as possible, this is important to extract the pectin required to obtain a good gel; then discard bag and contents.
- Into a large heavy bottom saucepan, measure fruit mixture including liquid; (keep track of the number of cups.).
- For each cup of fruit and liquid mixture, add 1 cup of granulated sugar.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Increase heat and boil rapidly, stirring constantly, until syrup when tested gels on a cold plate or when a candy thermometer is inserted registers 220°F.
- Remove from heat and stir in 2 teaspoons of butter, mix well to incorporate.
- Skim off any foam and discard.
- Ladle marmalade into prepared, hot, sterilized jars leaving a 1/2 inch space from the top of the jars.
- Clean inside area of the top of the jar.
- Pour a thin layer of melted paraffin wax.
- When marmalade is set, pour another layer of melted paraffin wax over the existing wax, and rotate jar to completely seal around the edges.
- Place lids and screw tops on jars.
- Label and store in a cool place.
- You may also can the jars in a hot water bath for about 15 minutes.
- If canning, you do not need to use any paraffin wax for the bath method.
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