Traditional Seville
orange marmalade
Only home-made marmalade prepared with Seville oranges has that
intensely unique sharp, bitter orangey taste. Bitter Seville oranges are only
available in January and February so remember to make sufficient to last
you for a year.
The fruit preparation time is longer than for jam making. Most of the
pectin is contained in the pith and skin, which needs to be boiled first
in a saucepan for a long time to make sure it is very soft and tender.
The pectin can be obtained either by putting the pips and pith in a muslin
bag, and cooking it with the fruit juices; or by boiling the whole oranges
and retaining the cooking liquor which contains the pectin. The peel can
be cut to the thickness you prefer, either before or after boiling.
In the Tefal Vitafruit Jam Maker, due to the limited capacity, it is often not
possible to pre-cook the fruit in the appliance. Instead this is done in a
large saucepan, pressure cooker pan or preserving pan on the hob. If you
don’t have a sufficiently large enough pan you can divide the fruit between
two saucepans instead.
26
27
Seville bitter orange
marmalade
(whole fruit method)
Seville orange shred
marmalade
(juice method)
1. Softening the peel
Wash the whole oranges and put into one
or two large saucepans. Fill with enough
water to cover them well. Simmer for
1 hour, change the water and simmer for
a further ½ to 1 hour until the oranges
are so tender they are easily pierced with
a skewer.
2. Preparing the fruit
Remove the oranges and retain the
liquid. Allow the oranges to cool, then
cut in half and scoop out the pulp with
a metal spoon; discarding the pips and
retaining the peel. Slice some of the
peel in shreds; about 100 g - 125 g is
sufficient; then discard the rest of the
peel. Cut up the pulp and weight it.
3. For Tradition Programme
P3
For every 100 g pulp, allow 150g
granulated sugar and 125 ml of the
reserved liquid. Put the pulp, cut peel,
sugar, lemon juice and liquid in the
Vitafruit bowl. Select programm
P3
and
press OK, then select the cooking time
indicated above and press OK.
4. Test for a set
When cooking is finished, test for a
set (see page 5). The setting period for
marmalade is a short one, so test early,
and continue testing in 2 to 3 minute
intervals. Remove any scum. Leave
to stand for 15 minutes. Stir to evenly
distribute the peel. Pot and label (see
page 5).
Variations
:
•
After a set has been obtained, stir in
50 ml whisky for Whisky Marmalade.
•
After a set has been obtained, stir in
20 g finely shredded, drained stem
ginger in syrup for Orange and Ginger
Marmalade.
•
After a set has been obtained, stir in
2 tablespoons treacle for a richer,
darker colour.
•
Use organic Seville oranges
1. Preparing the fruit
Wash the oranges and cut them in half.
Extract the juice using a citrus press and
put in a large saucepan. Place the pips and
bits of pith on the press onto a square of
muslin laid inside a bowl. Extract the juice
from the lemon and discard the squeezed
lemon. Scrape out any remaining pith and
pips from the oranges with a metal spoon
onto the muslin, tie to form a bag. Extract
the juice from the lemon and discard the
squeezed lemon.
Cut the halved oranges in half again and
then cut peel into strips, thinner for fine
shred and coarser for coarse cut. About
100 g is sufficient, but this can be increased
or decreased depending on how much peel
you like. Discard the rest of the peel.
2. Softening the peel
Add the lemon juice, peel, water and
muslin bag to the orange juice in the pan.
Bring to the boil and then simmer gently,
uncovered, for about 2 hours or until the
peel is quite soft and the liquid reduced by
half. Remove the muslin bag, squeezing
out all the sticky, jelly-like substance; stir it
back into the pan, then discard the bag.
3. For Tradition Programme
P3
Put the orange cooking liquor, peel and
sugar into the Vitafruit bowl. Select
programme
P3
and press OK, then select
the cooking time indicated above and
press OK.
4. Test for a set
When cooking is finished, test for a set (see
page 5). The setting period for marmalade
is a short one, so test early, and continue
testing in 2 to 3 minute intervals. Remove
any scum. Leave to stand for 15 minutes.
Stir to evenly distribute the peel. Pot and
label (see page 5).
Variations:
•
To make about 7 lb jam, double the
quantities and pre-cook in two large
saucepans or a preserving pan. Squeeze
out the muslin bag; measure the juice into
a jug, pour half into the Vitafruit bowl and
retain half. Boil up the marmalade in two
separate batches in the Vitafruit, following
steps 3 and 4. Between batches clean the
bowl using Auto Clean programme
P6
and allow appliance to cool for 30 minutes
before making the second batch.
•
Use organic Seville oranges.
Vital
P2
Tradition
P3
Quick
P4
Vital programme
is not suitable with
Seville oranges as
the marmalade
would taste too
bitter with a reduced
quantity of sugar.
2 kg whole Seville oranges, unpeeled
about 1kg granulated sugar
juice of 2 lemons
Quick programme
not recommended
for Seville Orange
Marmalade due to
high pectin content.
Pre-cooking time in saucepan:
1½ to 2 hours
Cooking time: about 30 min
Yield: about 4-5 lb
The whole fruit method is only suitable for use with Seville bitter oranges. This
marmalade is darker in colour due to the longer cooking time and has a noticeable
bitter tang as the whole fruit is used.
Vital
P2
Tradition
P3
Quick
P4
Vital programme
is not suitable with
Seville oranges as
the marmalade
would taste too
bitter with a reduced
quantity of sugar.
700 g whole Seville oranges, unpeeled
juice of 1 lemon
1.7 litres water
1.35 kg granulated sugar
Quick programme
not recommended
for Seville Orange
Marmalade
Pre-cooking time in saucepan:
about 2 hours
Cooking time: about 20 min
Yield: about 3½ lb
With this method it is important to retain all the pips and pith in a muslin bag, as this
contains a lot of the pectin which will help set the marmalade. This marmalade has a
sweeter taste than the whole orange method due to the higher sugar content.
