Friday, February 6, 2009

Seville Orange Marmalade: Now or Next Year

During the Great Depression one did without Seville orange marmalade. But this time around, since they have started growing Seville oranges in California that isn't necessary. They are near the end of their season so this is your last chance to get Seville oranges this year.

Seville Orange Marmalade

6 Seville oranges
Juice of 2 small Moro Blood oranges
10 cups water
pinch of salt
8 cups sugar
12" x 12" square of 4 layers of cheesecloth rinsed and wet

1. Take the damned stickers off the oranges, wash them and dry them. Cut each orange in half as for juicing. I hand juice thoroughly on an old fashioned glass juicer as I can't find the machine since we moved. Pour all the juice including the blood orange juice in a wide kettle.
2. Then pull the membrane out from the rind and scrape away some of the pith (remember Seville, not Dresden, don't be obsessive with the pith) and put all the innards including the seeds in cheesecloth lined bowl. Tie it all up in cheesecloth or muslin very securely. and toss it into the kettle.
3. With a very sharp knife slice all the rind into very, very thin slices. The cross cut the slices about the length you would like them in your marmalade.
4. Add the water, pinch of sea salt, and bring to a boil, then reduce the heat so that it only simmers. Simmer until the peels are translucent, about 25 to 35 minutes. It is very important that they be translucent as they do not become much more translucent after you add the sugar, and you don't want white pieces in your marmalade.
5. Add the sugar and bring to a full boil, then turn the heat down to a vigorous simmer. Simmer until the jam passes the "Spoon Test:" Scoop up a small amount of jam in your cooking spoon and let it run back into the pan. First it will pour. At the end when the jam is ready, it should form two large drops which will merge into one big hesitant drop.
6. Remove the seed and pith packet and put in in a metal wire strainer set over the pot. Press to squeeze out any remaining jam and pectin with the back of the cooking spoon. Careful as this is very hot, indeed. Then dump the seed packet directly in the garbage.
7. Remove the pot from the heat or leave it on the lowest setting. Fill and seal the jars. Turn them upside down and let them sit for 5 minutes. Then turn them back right side up. Let cool, label them and put them in your larder.


  1. post the apricot jam recipe, that's my favorite.

  2. Remind me when Apricots come into season--mid June. No point at this time of year the buds are not even beginning to swell yet.