Post by murrayc on Jan 11, 2017 9:28:28 GMT
We are coming up to the short season for Seville oranges, small and bitter with one supremely valuable use in our cooking: marmalade. There is no comparison between a good, home-made marmalade and any shop-bought variety and though the process is lengthy and sometimes messy – I usually find patches of sugar-vapour stickiness on the floor and ceiling of our kitchen after Pat has made her batch – it is so worthwhile!
The recipe below was given to us by the neighbour of some friends in Haywards Heath many years ago, so we have kept her name in tribute to it’s origins. This makes a thick-cut marmalade, of a rich, dark consistency, similar to Cooper’s Oxford marmalade, though much fruitier and less sugary than the current recipe. Also worth noting from a local point of view is that Quality Fruits in the Broadway (also in Burgess Hill open market in the Martlets) has Sevilles inwhen available – late Jan to early Feb. On Edit: they have them in today in quite good quantities.
Zena’s Seville Marmalade
To make 10 lbs
3 lbs Seville oranges
2 lemons
5 pts water
6 lbs sugar
Wash the oranges and lemons and put whole in a large pan.
Add water and cook for 2 hours.
Lift them out, cut in half and remove pips with a fork.
Put the pips in muslin. Mince all fruit.
Put everything back in the pan, including the pips in muslin.
Boil for 10 -15 minutes.
Remove pips and squeeze out juice.
Add sugar and bring to a rolling boil.
Test that it is set after about 40 minutes.
The recipe below was given to us by the neighbour of some friends in Haywards Heath many years ago, so we have kept her name in tribute to it’s origins. This makes a thick-cut marmalade, of a rich, dark consistency, similar to Cooper’s Oxford marmalade, though much fruitier and less sugary than the current recipe. Also worth noting from a local point of view is that Quality Fruits in the Broadway (also in Burgess Hill open market in the Martlets) has Sevilles in
Zena’s Seville Marmalade
To make 10 lbs
3 lbs Seville oranges
2 lemons
5 pts water
6 lbs sugar
Wash the oranges and lemons and put whole in a large pan.
Add water and cook for 2 hours.
Lift them out, cut in half and remove pips with a fork.
Put the pips in muslin. Mince all fruit.
Put everything back in the pan, including the pips in muslin.
Boil for 10 -15 minutes.
Remove pips and squeeze out juice.
Add sugar and bring to a rolling boil.
Test that it is set after about 40 minutes.
