Seville oranges are huge and bitter and make the best marmalade. The trees grow well on the North Coast but one tree makes enough marmalade for several families. See if you can share a tree with a neighbour or two. This recipe takes 3 days but it is worth it!
Dietary Requirements: vegan
Cooking Method: stew, boil
Course: jams and preserves
Local Ingredient: Seville oranges
Recipe Provided By: Jillian Adams, North Coast Area Health Service
- 6 oranges
- 2 lemons
- 8 cups water
- Cut up the fruit and peel into desired size.
- The lemons are just halved and sliced.
- Pull out the seeds and tie them in a muslin bag (or leave them in the mix if you don’t mind pips on your toast- but don’t throw them away – they contain the magic pectin).
- Boil water and add to fruit and let it stand for 24 hours in a non metal, lidded container.
- Next day, boil the mix and again, let stand for 24 hours in your non metal lidded, container.
- Next day, measure your pulp and add 1 cup of sugar for every 1 cup of pulp.
- Reheat and simmer until it sets – about 45 minutes to an hour.
- You will need to stir occasionally at first and continuously at the end.
- It will get a bit foamy at the end and some people skim the foam off, but it isn’t necessary.
- Once it is ready, ladle into warm, sterilised jars and seal.
- Metal reacts with the acid in the fruit so soak the mix in a glass, ceramic or plastic container and cook in a stainless steel pan.
Makes 10 jars