• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Foodie Explorers | Eat | Stay | See | Cook
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
menu icon
go to homepage
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
subscribe
search icon
Homepage link
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
×

Home » Food

Ultimate Seville Orange Marmalade Recipe

28/01/2018 by Emma Leave a Comment

Jump to Recipe Print Recipe

Lighten up dark days with Seville oranges

It’s time for marmalade making!  Seville orange season is here again so it’s the ideal time to make some homemade marmalade and think of other ways to use this bitter fruit to add some oomph to dishes.

Did you know you can freeze Seville oranges whole?

Look for an orange with plump and firm skin. Seville oranges are usually unwaxed, so they're vegan-friendly but will lose moisture faster and then become tough inedible lumps so you'll need to make use of them quickly.

Seville orange

There’s more to Seville oranges than just marmalade, although that is a fine way to have them! In that vein, creamy butter and Seville orange make a wonderful orange curd and orange meringue pie works too.

A simple drink suggestion is to add a few slices to make a zingy gin and tonic, or make some candied peel or for something more unusual how about a Seville orange vinaigrette drizzled over broccoli?

Seville orange

Seville Orange Marmalade Recipe

4 Seville oranges

1.7l water

1kg granulated sugar

Using a small sharp kitchen knife, score four lines down each fruit from top to bottom.

Remove the peel and cut into shreds.  However thick you like them.

Squeeze each of the peeled oranges into a sieve over a jug, removing the pulp and pips.

Add water to the juice.

Add the shredded peel.

Add pulp to a muslin bag and tie, add to juice/peel mix.

Leave overnight

The next day, de-cant juice and shredded peel into a large pan and push the muslin bag down under the juice.

Bring to the boil then lower the heat to simmer.

When the peel is cooked (When it is soft), lift out the muslin bag and place in a bowl.

Leave to cool.

Add the sugar to the peel and juice mix.

Bring the mixture to a boil.

Ladle into the sterilised pots and seal immediately.

Seville Orange Marmalade

Print Recipe

Ingredients
  

  • 4 Seville oranges
  • 1.7 l water
  • 1 kg granulated sugar

Instructions
 

  • Using a small sharp kitchen knife, score four lines down each fruit from top to bottom.
  • Remove the peel and cut into shreds.  However thick you like them.
  • Squeeze each of the peeled oranges into a sieve over a jug, removing the pulp and pips.
  • Add water to the juice.
  • Add the shredded peel.
  • Add pulp to a muslin bag and tie, add to juice/peel mix.
  • Leave overnight
  • The next day, de-cant juice and shredded peel into a large pan and push the muslin bag down under the juice.
  • Bring to the boil then lower the heat to simmer.
  • When the peel is cooked (When it is soft), lift out the muslin bag and place in a bowl.
  • Leave to cool.
  • Add the sugar to the peel and juice mix.
  • Bring the mixture to a boil.
  • Ladle into the sterilised pots and seal immediately.
Keyword jam, marmalade, seville orange

« Recipe: The Burns Negroni from Daffy’s Gin
Berlin Wall now gone for as long as it stood »

About Emma

Has been eating and drinking for far too long. Usually found hibernating on a couch, snuggling a cat.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Foodie Explorers us

Hello!

We are Emma and Mark and we are a couple who love to discover the world around us through food and travel.

We are award-winning bloggers (Most Dedicated Food Blogger from The Scotsman) who have years of food and travel passion behind us. Join us as Mark learns to use his WSET training and Emma learns how to write up a recipe properly!

More about us→

Map of all our posts

Click the map image below to link to ALL our reviews

map reviews locations
my foodgawker gallery

Find us also in SNACK magazine - click to get the latest issue.

Snack magazine logo

The information posted on this website was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

What's new on Glasgow Foodie

  • Silk Road Deli, Shawlands, Glasgow
  • Gost, Glasgow
  • Brunch at Hugs and Mugs, Glasgow
  • Smashburger, Sauchiehall Street, Glasgow

Footer

↑ back to top

About

  • About us
  • Contact
  • Disclosure
  • Privacy Policy

Stay

Eat

Drink

See

Guide to Glasgow

Recipe Index

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2007 -2022 Foodie Explorers