Orange marmalade is a traditional spread in northern Europe and the UK, due to what happens when you ship barrels of fruit by sea. While traditional marmalade was a salty, slightly bitter concoction, this sweet Seville orange marmalade is more like a citrus jam.
This Seville orange marmalade goes great on toast, in shortbread cookies, pancakes, waffles, and anywhere else you would enjoy marmalade or jam. A tradition among those of European descent
While oranges are a natural source of vitamin C, the heat used to make the marmalade, and can it, will destroy most of it. Fresh oranges are a more reliable source, or rose hips, or even ripe sweet peppers. However, you can still enjoy this sweet, sweet, marmalade without guilt.
The marmalade has a sweet orange citrus flavor that is filled out by the addition of a vanilla bean. The light bitterness of the vanilla and orange peel is further balanced by the sugar that is included, both for sweetness and to help the marmalade preserve gel well.
Print
Homemade Seville Orange Marmalade
- Prep Time: 30 min
- Cook Time: 90 min
- Total Time: 2 hours
- Yield: 6 cups 1x
- Category: marmalade
Description
An easy and delicious Seville orange marmalade recipe, to make at home.
Ingredients
- 7 Seville oranges, organic if possible
- 6 cups organic sugar
- 7 cups water
- 1 vanilla bean, split
- ¼ teaspoon butter
Instructions
- Scrub oranges to remove grime, wax, and pesticides.
- Cut each orange in half. Use a citrus reamer to extract the juice. Set the juice aside.
- Scoop out the pulp and seeds with a large spoon, set aside. Leave the pith on the peel.
- Cut the peel into fine strips, as if you are making candied peel. Cut longer peels in half.
- In a heavy bottomed 4 quart pot, combine juice, prepared peel and water.
- Using a clean handkerchief, tie up the pulp and seeds securely with butcher twine and add the package to the pot where you are cooking your Seville orange marmalade.
- Bring pot to a boil and turn down the heat so that the pot remains at a simmer. Simmer the pot for 3 hours, until the peel is soft and translucent. Do not discard simmering water.
- Remove the handkerchief. Press it with the back of a wooden spoon to remove as much juice as possible. Return this juice to the pot.
- Measure the volume of the peels and their liquid. You should have a total of 6 cups. If you are short add enough additional water to bring the volume up to 6 cups.
- Stir in sugar. Continue to stir until sugar is fully dissolved. Split vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the soft inner part of the vanilla bean. Add to pot. Break vanilla bean halves in half. Add to pot.
- Over medium heat, bring sugar to a full, rolling boil. Add ¼ teaspoon of butter to prevent foaming. Boil the pot, stirring often, until the mixture reaches 220°F on a candy thermometer. Remove your Seville orange marmalade from the heat.
- Skim the pot to remove any foam. Set the foam aside to include in a barbecue sauce or meat baste. Remove vanilla bean pieces. Set aside to use in tea. You can dry them out to save for later, or use immediately.
- Pour the Seville orange marmalade into jam jars. Wipe the jar rims to remove any spills. Cover with prepared 2 part lids.
- Process the marmalade in a boiling water bath canner for 10 minutes on a rapid boil. Remove from canner and allow to cool on a towel on the counter until the seals are complete and jars are fully cooled. Label and date.
Ingredients:
- 7 Seville oranges, organic if possible
- 6 cups organic sugar
- 7 cups water
- 1 vanilla bean, split
- ¼ teaspoon butter
Directions:
Scrub oranges to remove grime, wax, and pesticides.
Cut each orange in half. Use a citrus reamer to extract the juice. Set the juice aside.
Scoop out the pulp and seeds with a large spoon, set aside. Leave the pith on the peel.
Cut the peel into fine strips, as if you are making candied peel. Cut longer peels in half.
In a heavy bottomed 4 quart pot, combine juice, prepared peel and water.
Using a clean handkerchief, tie up the pulp and seeds securely with butcher twine and add the package to the pot where you are cooking your Seville orange marmalade.
Bring pot to a boil and turn down the heat so that the pot remains at a simmer. Simmer the pot for 3 hours, until the peel is soft and translucent. Do not discard simmering water.
Remove the handkerchief. Press it with the back of a wooden spoon to remove as much juice as possible. Return this juice to the pot.
Measure the volume of the peels and their liquid. You should have a total of 6 cups. If you are short add enough additional water to bring the volume up to 6 cups.
Stir in sugar. Continue to stir until sugar is fully dissolved. Split vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the soft inner part of the vanilla bean. Add to pot. Break vanilla bean halves in half. Add to pot.
Over medium heat, bring sugar to a full, rolling boil. Add ¼ teaspoon of butter to prevent foaming. Boil the pot, stirring often, until the mixture reaches 220°F on a candy thermometer. Remove your Seville orange marmalade from the heat.
Skim the pot to remove any foam. Set the foam aside to include in a barbecue sauce or meat baste. Remove vanilla bean pieces. Set aside to use in tea. You can dry them out to save for later, or use immediately.
Pour the Seville orange marmalade into jam jars. Wipe the jar rims to remove any spills. Cover with prepared 2 part lids.
Process the marmalade in a boiling water bath canner for 10 minutes on a rapid boil. Remove from canner and allow to cool on a towel on the counter until the seals are complete and jars are fully cooled. Label and date.
Great for Gifts:
The Seville orange marmalade is a great option for gifting, as is any type of jam really. To prepare a jar for gifting, cut a square of fabric that is roughly 1 inch bigger around than the lid of the jar. Cut with pinking shears to prevent fraying. Tie in place, over the lid of the jar with twine or ribbon, add a tag.
Gift the marmalade on it’s own, or with candles, tea, or breadsticks or shortbread even.
Ginger for Colds and Flu
Ginger and orange go great together, and can be complimentary in the herbal apothecary too. While you enjoy your marmalade on toast, shortbread, or even in tea, you can also be preparing a warming drink that boosts health, wellness, and is just great on a cold winter’s day. Ginger is a superb and easy to find herb that can increase circulation, aid digestion, and relieve many symptoms of the common cold or the flu. If you need an herbal remedy for cold and flu season and you need it right now, Ginger, will meet you where you are at.
Grab my FREE ebook, “Using Ginger for Cold and Flu Relief” and get the help you need tonight. Enjoy your oranges, and a hot drink. Winter can still be beautiful. Tonight mix up an easy ginger drink for quick relief of the aches and pains, sore throat, and the general unwell feelings from the common cold.
Leave a Reply