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How to make Seville Orange Marmalade

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Uploaded by on Jan 2, 2012

When you taste home made marmalade you know it is worth all the time and effort you put into it. Seville oranges are available in Britain only early in the New Year. They are as bitter as lemons and make perfect marmalade. There are several different methods for making marmalade - this is the method I have been using for years. The proportion of fruit, sugar and water has to be just right. I use just enough water to cover the fruit in the pan - I never measure the water - and double the weight of the oranges for the sugar. When testing the set, I put the plate in the freezer first to chill it as this speeds up the test. I hope that this video will encourage people to try making marmalade for the first time. It is not difficult, just time consuming!

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Uploader Comments (Muvandfarve)

  • I've made my own marmalade for years - sometimes three fruit marmalade which is sweeter, than Seville orange. I rarely buy shop bought marmalade and when Seville oranges are in season, about now, I often buy more than I need and freeze them so I can make so me later in the year. I know this does lessen the pectin content, but it's worth it to have that Seville orange taste and also of course they are already softened!!

  • @Games5428

    Hello Games5428  Yes, I often freeze the oranges too - either after they have been chopped and soaked overnight, otherwise after they have been simmered and the peel softened. Just make sure you write down how much sugar you will need!

  • I can't wait to make this, thank you for showing how to.

  • @Alittleflock

    Hello Alittleflock, I hope you can get Seville oranges, because this recipe will not work if you use ordinary sweet oranges - you could end up with an oversweet concoction that will not set. I know that Seville oranges can be hard to get hold of in the States. There is an interesting article in the NY Times online about marmalade the availability of Seville oranges. For my next marmalade video I will be using grapefruits, which might be a better recipe for you.

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  • Oh good to know, thanks.

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