Womens Thoughts

Why is it as this time of year that marmalade makers, are avidly awaiting the first shipment of Seville Oranges to appear. Why Seville oranges and not any old orange to be used to make marmalade we ask?

The answer is in the flesh of the orange. Seville oranges are not eating oranges, underneath the thick skin the flesh is extremely bitter, but its high acidity is a perfect setting power for marmalades and any preserves.

Marmalade which is a British tradition originated from Scotland in the late 18th century. James Keiller a local grocer bought a whole cargo of oranges cheaply. Unfortunately, the oranges were so bitter that he could not sell them.

His wife in desperation took home some of the oranges to make into a preserve. The jam was extremely popular and they named it marmalade after the term ‘Marmelos’, which is a Portuguese word for a quince paste.

The Keiller Company of Dundee, Scotland still produced marmalade today.

The World’s Original Marmalade Awards are being held at:-

Dalemain Mansion
Penrith
Cumbria

on 25th and 26th of February.

Visit http://www.marmaladeawards.com/ website to find out more details

SEVILLE ORANGE MARMALADE RECIPE  (Click here to follow this recipe with pictures)

Ingredients

1.5kg Seville Oranges
Juice of 2 Lemons
2.5l Water
2kg Sugar

Wash the fruit, cut it in half and squeeze out the juice and pips. Slice the peel thinly and put in a pan with the fruit juices, water and pips (tied in muslin).
Simmer gently for about 2 hours, until the peel is really soft and the liquid reduced by about half.
Remove the muslin bag, squeezing it well, add the sugar and stir until it has dissolved.
Boil rapidly until setting point is reached – about 15 minutes. Leave to stand for about 15 minutes, then pot and cover in the usual way.

Follow this link for more detailed instructions

Related articles:-

Marmalade Sandwich Bread and Butter Pudding Recipe

Recipes for Lemon cheese & Lemon Curd