This delicious marmalade with a refreshing taste and pleasant bitterness is much better than the marmalades sold in supermarkets. It is from January until the end of March that the oranges can be obtained to prepare it. It is an ideal recipe for cooking and embalming the household during stormy and cold days in January and February.
Seville orange is sought after for the preparation of the best marmalade. It is grown in the Mediterranean and mainly in Spain, hence the name Seville. It is not an orange to consume fresh but rather a marmalade orange thanks to its thick skin with its unique bitter taste and its acidity. It contains little flesh and many pits.
My friend Patricia Masbourian, owner of Chez Nino fruits and vegetables at Jean Talon Market in Montreal, is a big fan of Seville orange marmalade. She has been preparing it for several years and is happy to share her delicious recipe which she has refined over the years.
If you cannot get Seville oranges, you can still prepare this recipe using 12 oranges of your choice and 1 lemon. The taste will be different and certainly better than a commercial marmalade.
Yield: About 12 -1 cup jars
Wash, weigh and note the weigh of the oranges.
Cut the oranges in four vertically. Remove and reserve the seeds.
Thinly slice each quarter of orange while recuperating the seeds. Place the oranges in a large glass or stainless steel bowl. Wrap all the seeds in cheesecloth and bury them in the oranges.
Add 6 cups of cold water for each 500 g of oranges and let macerate at room temperature for 12 to 24 hours.
Put the orange In a large stainless steel saucepan, and cook over low heat until the zest is tender, this cooking can take 1 to 1.5 hour.
Remove the bag of seeds by pressing it firmly on the inside wall of the pan to extract the pectin.
Put the boiled pulp in a large bowl and let macerate for 12 hours.
For precise cooking, drain the pulp in a colander and reserve the juice. Separetaly measure the pulp and juice and note the two amount. This step is necessary to evenly distribute the pulp and juice to cook the marmalade.
Place the jars in a large saucepan, cover with water, bring to a boil and boil for 10 minutes. Leave the jars in the water while the marmalade cooks. Place the lids and rings in hot water.
Cook no more than 4 to 6 cups of juice and pulp at a time.
Proportionally measure the pulp and the juice (not more than 6 cups total) before adding to the saucepan. Add ¾ cup of sugar per cup of orange mixture, bring to a boil over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Continue cooking over medium heat to reach 220 ° F. Watch the cooking towards the end as the temperature rises quickly. Immediately remove the pan from the heat and pour the marmalade into the sterilized jars leaving 1/2 inch headspace.
Clean the edge of the jars with a wet paper towel. Cap jars and place on a rack in the pan of hot water that was used to sterilize the jars. If necessary add hot water up to 1 inch above the jars, bring to a boil and boil for 5 Minutes. Remove the jars from the water and allow to cool completely to room temperature before storing.
If you have remaining pulp and juice, wash the saucepan and proceed with the cooking of the marmalade.
Ingredients
Directions
Wash, weigh and note the weigh of the oranges.
Cut the oranges in four vertically. Remove and reserve the seeds.
Thinly slice each quarter of orange while recuperating the seeds. Place the oranges in a large glass or stainless steel bowl. Wrap all the seeds in cheesecloth and bury them in the oranges.
Add 6 cups of cold water for each 500 g of oranges and let macerate at room temperature for 12 to 24 hours.
Put the orange In a large stainless steel saucepan, and cook over low heat until the zest is tender, this cooking can take 1 to 1.5 hour.
Remove the bag of seeds by pressing it firmly on the inside wall of the pan to extract the pectin.
Put the boiled pulp in a large bowl and let macerate for 12 hours.
For precise cooking, drain the pulp in a colander and reserve the juice. Separetaly measure the pulp and juice and note the two amount. This step is necessary to evenly distribute the pulp and juice to cook the marmalade.
Place the jars in a large saucepan, cover with water, bring to a boil and boil for 10 minutes. Leave the jars in the water while the marmalade cooks. Place the lids and rings in hot water.
Cook no more than 4 to 6 cups of juice and pulp at a time.
Proportionally measure the pulp and the juice (not more than 6 cups total) before adding to the saucepan. Add ¾ cup of sugar per cup of orange mixture, bring to a boil over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Continue cooking over medium heat to reach 220 ° F. Watch the cooking towards the end as the temperature rises quickly. Immediately remove the pan from the heat and pour the marmalade into the sterilized jars leaving 1/2 inch headspace.
Clean the edge of the jars with a wet paper towel. Cap jars and place on a rack in the pan of hot water that was used to sterilize the jars. If necessary add hot water up to 1 inch above the jars, bring to a boil and boil for 5 Minutes. Remove the jars from the water and allow to cool completely to room temperature before storing.
If you have remaining pulp and juice, wash the saucepan and proceed with the cooking of the marmalade.
