Method
- STEP 1
Halve the oranges and squeeze the juice into a large stainless-steel pan. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor (a food processor will give very fine flecks rather than strips of peel). Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
- STEP 2
Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.) To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.
- STEP 3
Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture. There should be between 775-800g; if less, then top up with water to 775g.
- STEP 4
Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil, before the sugar is dissolved.
- STEP 5
Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan – in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it’s better to test too early than too late.
- STEP 6
To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it’s good to do the plate test as well.
- STEP 7
Leave the marmalade to stand for 10 mins or until starting to thicken. If there’s any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to a year.
FREEZING
Freezing tends to reduce the pectin levels so it’s a good idea to add the juiceof one large lemon (lemon is also naturally very high in pectin) to each500g/1lb 2oz of fruit if making marmalade from frozen oranges.
WANT A DARKER MARMALADE?
If you like a darker, Oxford-style marmalade,then you just need to add 1 tbsp treacle when you add the sugar.
Recipe from Good Food magazine, February 2007
FAQs
If the proportions of fruit, acid, pectin, water and sugar in your pan are not balanced, the marmalade will be unlikely to set. Nine times out of ten, marmalade fails to set if the recipe does not have a precise weight of ingredients.
What is a good substitute for Seville oranges for marmalade? ›
Our answer
Nigella does suggest a combination of regular oranges and lemons if Seville oranges are out of season or unavailable. We would prefer to use this alternative to a marmalade.
What is the meaning of Seville jam? ›
Meaning of Seville orange in English
a type of orange with sour juice and thick skin, used for making marmalade (= a slightly bitter jam eaten at breakfast): The Seville orange (Citrus aurantium) has sour fruits, and is mostly cooked to make marmalade.
What temperature should Seville marmalade be set at? ›
If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well. Leave the marmalade to stand for 10 mins or until starting to thicken. If there's any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars.
How do you fix marmalade that didn't set? ›
Stir in the appropriate amount of Certo, and boil as fast as possible for about 5 minutes. Test a small sample on a cold plate (put the plate in the freezer for 10 minutes). A skin should form and start to set. If still not setting, boil again for another 3 minutes and test again.
How to get rid of bitterness in orange marmalade? ›
The final secret in producing a sweet marmalade is to boil the orange peels several times to leach out the bitterness. You do lose a tiny little bit of the orange flavor this way – but trust me, you will still have plenty of orange flavor in the final product.
Is it too late to buy Seville oranges? ›
Seville oranges are in season from the end of December through to mid-February, when the smell of these fruits floods the streets and squares with its glorious perfume.
What fruit makes the best marmalade? ›
Here are the key steps to get right when making marmalade. But first, you gotta pick the right fruit. Historically, and even today, the best fruit for the job is a Seville orange, a sour-bitter variety that's used as a souring agent in many Caribbean and Latin American cuisines in lieu of lemons or limes.
Do they eat marmalade in Spain? ›
Spanish marmalades are one of the most foods consumed by its inhabitants. In Spain we have a long tradition of making jams and this is the reason why Spain has a unique and wonderful jams. As from the 17th century, recipes for jams figured largely in cookery books.
Who invented the Seville orange marmalade? ›
James Keiller founded the first marmalade factory in 1797, so the story of Keiller's Dundee marmalade is difficult to avoid. The myth goes that marmalade was invented in Dundee, by the wife of a grocer named James Keiller, after he bought a load of discounted, and unsellable, oranges from a storm blasted cargo ship.
Bitter oranges were first cultivated in the 12th century in Seville, Spain, where they gained the name Seville oranges. From Spain, the Seville oranges were spread by Spanish explorers to Brazil, Mexico and England during the late 15th and early 16th centuries.
Do you stir marmalade while boiling? ›
Pam Corbin, preserving expert and former owner of Thursday Cottage, marmalade and jam makers: After adding sugar to the oranges, stir the mixture over a gentle heat to ensure it's completely dissolved before it starts to boil. Once it's reached a rolling boil, disturb it as little as possible.
Can you leave the pith in marmalade? ›
Wash and dry 5 pounds of ripe oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest—and only the brightly colored zest—from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
Can I freeze Seville oranges to make marmalade later? ›
Can you freeze Seville Oranges? Yes, you can. We freeze our Seville Oranges at their optimum ripeness, so you can have this quality marmalade ingredient all year round.
How do you make runny marmalade set? ›
Just tip the jars of marmalade into your jam-making pan again, and bring the mixture to a gentle rolling boil - that is a vigorous boil where there are bubbles across the entire surface. Turn the heat down a little to stop it burning once you get there but keep the mixture at this gentle rolling boil.
How do you fix hard marmalade? ›
How to Fix Overcooked Jam Ideas
- Slowly heat it in the microwave a few seconds at a time and then use it as usual.
- If it is still too thick, add some water while heating it in the microwave and then use it as a delicious and unusual pancake or ice cream syrup. ...
- Orange Marmalade Ice Cream Sundaes?
Jams are made from one type of fruit or vegetable, whereas marmalade must use a citrus fruit in its preparation. Jams use the entire fruit by crushing, pureeing and cooking, whereas marmalades consist of the citrus peel, pulp and the juice (not the whole fruit).
Can you reboil jam that hasn't set? ›
If you've made jam and waited for it to cool, but it is still runny, pour the jam back into a saucepan and bring it back to a boil. Boil until the jam starts to reduce and therefore thickens.
