Seville Orange Marmalade

Name: Seville Orange Marmalade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 1 kgs pounds of seville or bitter oranges (6 to 12 oranges, depending on the size of the oranges); 1 liters water; 2 lemons - 1 regular lemon and 1 Meyer lemon; 1 liters white granulated sugar (or more to taste)

Seville Orange Marmalade could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 50. This condiment has 90 calories, 0g of protein, and 0g of fat per serving. 686 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around around 45 minutes. If you have bitter oranges, granulated sugar, lemons - 1 regular lemon and 1 meyer lemon, and a few other ingredients on hand, you can make it.

Instructions

Preparing the fruit

Ingredients you will need

Fruit

1 Scrub the oranges clean. Discard any that are damaged or soft.

Ingredients you will need

Orange

Cut the oranges in half and juice them. As you juice the oranges, save the seeds.

Ingredients you will need

Orange

Juice

Seeds

Put the seeds into a separate bowl and set them aside. You will use the seeds to make natural pectin for the marmalade

Ingredients you will need

Marmalade

Pectin

Seeds

Equipment you will use

Bowl

Cut the peels into narrow strips: Taking a clean juiced orange half rind, use a spoon to dig out segment membranes still attached to the inside. Put a few of these in with the seeds (segment membranes will also provide pectin).

Ingredients you will need

Orange

Pectin

Seeds

Beef

Use a sharp chef's knife to thinly julienne the peel. Once you julienne all of the oranges put the cut peels and the juice in a large (8-cup Pyrex works great) measuring cup.

Ingredients you will need

Orange

Juice

Equipment you will use

Measuring Cup

Chefs Knife

4 Juice the regular lemon and add this juice to the orange peels and juice. Save the seeds for making pectin.

Ingredients you will need

Orange

Pectin

Juice

Lemon

Seeds

Cut the Meyer lemon in eighths, lengthwise.

Ingredients you will need

Meyer Lemon

Remove the seeds and as much of the inner membranes as you can easily remove.

Ingredients you will need

Seeds

Cut the lemon segments crosswise into triangular pieces. (See the steps in the Meyer lemon marmalade recipe for photo descriptions.)

Ingredients you will need

Lemon

Marmalade

Add the cut Meyer lemon to the measuring cup with the oranges.

Ingredients you will need

Meyer Lemon

Orange

Equipment you will use

Measuring Cup

Add the Meyer lemon seeds to the Seville orange seeds and membranes.

Ingredients you will need

Meyer Lemon

Orange

Seeds

You should have 5 to 6 cups combined, of citrus peels and juices.

6 Put seeds into cheesecloth or muslin bag:

Ingredients you will need

Seeds

Equipment you will use

Cheesecloth

Put the citrus seeds and membranes into 4 layers of cheesecloth, tied up tightly with string, or into a muslin jelly bag. (I made a "pectin bag" which I use for making marmalade, by sewing up piece of plain muslin cloth into a bag with a drawstring at the end.)

Ingredients you will need

Jelly

Pectin

Seeds

Equipment you will use

Cheesecloth

First stage of cooking

1 Put orange mixture into pot, add water:

Ingredients you will need

Orange

Water

Equipment you will use

Pot

Place the orange and lemon juices and cut peels into a large, wide (6 to 8-quart) thick-bottomed pot.

Ingredients you will need

Orange

Lemon

Equipment you will use

Pot

Add 6 cups of water. (At this point you can soak overnight if you want. It will help the peels cook faster.)

Ingredients you will need

Water

2 Secure pectin bag:

Ingredients you will need

Pectin

Place the cheesecloth or muslin bag containing the citrus seeds and pulp into the pot, submerging it in the liquid, and secure the string at the other end to the pot handle.

Ingredients you will need

Seeds

Equipment you will use

Cheesecloth

Pot

As the mixture cooks, the pectin from the seeds and membranes will be extracted into the mixture.

Ingredients you will need

Pectin

Seeds

3 Boil until the peels are soft: Bring mixture to a boil.

Let boil, uncovered, for 30 minutes (or longer), or until the peels are completely soft and cooked through.

Depending on your particular fruit, it may take more time, and more water, to get to the point where the peels are soft. Once you add sugar to the mixture in the next step, the peels will firm up with the sugar, so it's very important that the peels in this first stage of cooking are completely soft.

Ingredients you will need

Fruit

Sugar

Water

Test the orange peels as you go. Take a bite, if the peel is at all firm to the bite, it needs more cooking.

Ingredients you will need

Orange

If the water has boiled down and the mixture starts to stick to the bottom of the pot, add more water, a cup at a time.

Ingredients you will need

Water

Equipment you will use

Pot

When the peels are soft, remove from heat.

Remove the pectin bag and place it in a bowl to let cool until it is comfortable to touch.

Ingredients you will need

Pectin

Equipment you will use

Bowl

Measure the fruit and add sugar and pectin

Ingredients you will need

Pectin

Fruit

Sugar

1 Measure the mixture:

Pour out the mixture from the pot into a large measuring cup. Measure how much of the mixture you have. Depending on how hard of a boil and how long the cooking time, you could have anywhere from 4 to 5 cups. Return the mixture back to the pan.

Equipment you will use

Measuring Cup

Frying Pan

Pot

Add to the mixture 7/8 cup of sugar for every cup of mixture. So, if you measured 4 cups of mixture, add in 3 1/2 cups of sugar. Once the sugar has dissolved, taste the mixture.

Ingredients you will need

Sugar

Add more sugar depending on how sweet you want your marmalade to be.

Ingredients you will need

Marmalade

Sugar

Note that the jelly mixture will reduce further, intensifying both the flavor and the sweetness of the jelly. I typically use 4 cups of sugar for every 4 cups of fruit mixture, which produces a rather tart marmalade. Feel free to use more!

Ingredients you will need

Jelly

Fruit

Sugar

3 Squeeze pectin from pectin bag: Once your pectin bag has cooled to the point you can handle it, squeeze it like play-doh to extract extra pectin. Grasp a tangerine size portion of the bag and squeeze, pulling the bag away from you with one hand as you hold firmly with the other hand. Work your way around the bag.

Ingredients you will need

Tangerine

Extract

Pectin

"Milk" the pectin until you have released about a tablespoon of pectin. The pectin has the consistency of sour cream.

Ingredients you will need

Sour Cream

Pectin

Milk

Add it to the orange mixture.

Ingredients you will need

Orange

Second stage of cooking

1 Boil and check temperature:

Heat the jelly mixture on medium high and bring it to a rapid boil, stirring occasionally, making sure nothing is sticking to the bottom of the pan. Secure a candy thermometer to the side of the pan.

Ingredients you will need

Candy

Jelly

Equipment you will use

Candy Thermometer

Frying Pan

The marmalade may take anywhere from 15 to 30 minutes or so to set. After about 10 minutes, start checking it frequently.

Ingredients you will need

Marmalade

2 Test to see if the marmalade is at setting point: Once the mixture reaches a temperature of 218°F it is close to the set point. It should set between 218°F and 222°F (or 6 to 10°F above the boiling point at your altitude).

Ingredients you will need

Marmalade

You can tell if the mixture has reached its set point by putting a small amount of the jelly liquid on a chilled plate, and looking for signs of it wrinkling when you push it with your finger tip.

Ingredients you will need

Jelly

While thermometers aren't always accurate, the wrinkle test works. If the jelly wrinkles on a cold plate, it's ready.

Ingredients you will need

Jelly

Put several small plates into the freezer to chill. As the marmalade temperature reaches 218°F, start testing it by placing a small amount of the hot jelly on a chilled plate. If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, that's a good sign.

Ingredients you will need

Jelly

Let it cool on the plate for a few seconds.

Push up against it with your finger tip. If the jelly sample wrinkles at all, it is time to take the jelly off the heat.

Ingredients you will need

Jelly

If it wrinkles even just a little, it's ready

When you use a candy thermometer to test the temperature of your mixture, make sure the probe is NOT touching the bottom of the pan. Make sure the indentation on the probe (with modern candy thermometers this is about an inch and a half from the bottom of the probe) is actually surrounded by the mixture. You may have to tilt the pan to one side, to cover the probe sufficiently to get a good reading.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Frying Pan

Overcooking a marmalade will result in a caramelized flavor or tough orange peels in your marmalade.

Ingredients you will need

Marmalade

Orange

Canning the marmalade

Ingredients you will need

Marmalade

1 Sterilize the canning jars: There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher.

Equipment you will use

Canning Jar

You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Pot

Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

Equipment you will use

Oven

2 Sterilize the lids: As the time approaches for the marmalade to be done, boil some water in a tea pot.

Ingredients you will need

Marmalade

Water

Tea

Equipment you will use

Teapot

Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.

Ingredients you will need

Water

Equipment you will use

Bowl

3 Ladle jam into sterilized jars: Once the jelly has reached its set point, remove the jelly pot from the heat.

Ingredients you will need

Jelly

Jam

Equipment you will use

Ladle

Pot

Let the jelly sit in the pot for a couple minutes (that will help keep the peels from floating in the jars).

Ingredients you will need

Jelly

Equipment you will use

Pot

Carefully pour or ladle the marmalade into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal.

Ingredients you will need

Marmalade

Equipment you will use

Ladle

4 Clean rims, secure with lids and jar ring: Wipe the rim clean with a clean, wet paper towel.

Equipment you will use

Paper Towels

Place the lid on the jar, securing with a jar ring. Work quickly.

5 Process in water bath (optional): If you want, you can process the jars in a hot water bath for 5 minutes to help get a better seal and to help prevent mold. If you used boiling water in an earlier step to sterilize the jars, you can just keep the same set-up for the water bath. You want to make sure there is a rack at the bottom of the pot so that the jars aren't actually resting on the bottom of the pot.

Ingredients you will need

Water

Equipment you will use

Pot

6 Allowing the jars to seal: Once you have sealed the jars with a lid and ring, and have water bathed (or not) the jars.

Ingredients you will need

Water

Let the sit on your kitchen counter. As the marmalade cools, you'll hear a popping noise as a vacuum is created in the headspace of the jars, pulling the lids down.

Ingredients you will need

Marmalade

Sometimes the marmalade orange peels float to the top of the jar, so to help keep that from happening, turn the jars upside down for half an hour at a time. Keep turning every 30 minutes or so until the marmalade seems stable and the peels are well distributed through the marmalade.

Ingredients you will need

Marmalade

Orange