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cab

Seville Oranges

Available on Cambridge Market today, 60p/lb.
sean

There were some in the greengrocer's this morning. Didn't notice the price. I don't like marmalade.
earthyvirgo

I make marmalade from pretty much any kind of citrus fruit - it doesn't have to be Sevilles does it - is there something special about them?

Made my Dad some for Christmas (he a big Marmalade fan) from 5 average but fairly juicy jaffa's and a lemon, he said it was top notch ... but then I suppose he would wouldn't he? Smile

Somehow, I got 4 good sized jars out of a small quantity of fruit.

EV
judith

earthyvirgo wrote:
it doesn't have to be Sevilles does it - is there something special about them?


Oooh yes it does have to be Sevilles. That unique bitterness is essential. Anything else is just a sweet citrus-based confiture.
cab

Oh, I think you can make marmalade out of pretty nearly any citrus fruit, its just so very good with Sevilles, and of course its an excellent use for what is such a bitter fruit.
bernie-woman

sean wrote:
I don't like marmalade.


Nor me
gil

Apart from Sevilles [yeh, I think they're best for making orange marmalade too], the other staple marmalade I grew up on was Grapefruit. Very nice.
Bebo

bernie-woman wrote:
sean wrote:
I don't like marmalade.


Nor me


Me neither, although I make it every year so there is a supply to go into marmalade cakes (which are OK)
wellington womble

I love it, but you can't buy the stuff - it's far too sweet. I shall be on the lookout for the Sevilles - surely they can't be earlier in Cambridge?
Chez

judith wrote:
Oooh yes it does have to be Sevilles. That unique bitterness is essential. Anything else is just a sweet citrus-based confiture.


I'll take that Christmas present back, then ... Laughing
judith

Laughing
I didn't say that I don't eat sweet citrus-based confiture, now did I?
Chez

Laughing Okay, I'll let you off ...
judith

Phew!
Green Rosie

I hate the stuff - even in cake but I make it for OH, one small boy who likes it and presents. I'm planning to try and sell some this year so will be off to the market on Friday to hopefully get the Sevilles.

Just need to track down a French supplier of jars now....
vegplot

judith wrote:
earthyvirgo wrote:
it doesn't have to be Sevilles does it - is there something special about them?


Oooh yes it does have to be Sevilles. That unique bitterness is essential. Anything else is just a sweet citrus-based confiture.


Not the way Ev makes it Wink
Stewy

wellington womble wrote:
I love it, but you can't buy the stuff - it's far too sweet. I shall be on the lookout for the Sevilles - surely they can't be earlier in Cambridge?


Waitrose have them in, got some earlier so will have a bash some time soon.
earthyvirgo

Sevilles in Cefni Fruit and Veg in Menai Bridge (Anglesey) today @ 50p a pound - surely the cheapest in the UK??

EV
Green Rosie

Went to the market today and found one stall with a crate of Sevilles - he said he had only got them in today and this would be the only crate ..... so I was very glad I made the effort to go; I had been thinking about going next week.
wellington womble

Stewy wrote:
wellington womble wrote:
I love it, but you can't buy the stuff - it's far too sweet. I shall be on the lookout for the Sevilles - surely they can't be earlier in Cambridge?


Waitrose have them in, got some earlier so will have a bash some time soon.


Not in Berkhamsted - I raided them earlier Cool Hoping to have time on Sunday.
Green Rosie

Mine are going in the freezer for now. I'm planning on selling some preseves this year but I need to source some decent jam jars first.
sean

I reckon there'd be more of a market for stuff in indecent jam-jars.
Jamanda

Assuming there are Seville oranges in the greengrocers, I'm going to make some tomorrow from here. I thouht I'd use Lottie's recipe as it makes a smaller quantity, but what's all that about soaking the pips in water over night? Does that really make a difference?
alison

I always do. I think you get a quicker set, and then the marmalade isn't as dark.
Jamanda

alison wrote:
I always do. I think you get a quicker set, and then the marmalade isn't as dark.


Right, so something (pectin?) leaches out of the pips? OK. I'll do it then.
alison

I guess so.
Jamanda

In see in Cab's recipe he boils the pips in the liquid for ten minutes, which would have the advantage of getting it all done it one day.
Nell Merionwen

i was told today by someone who had a hamper from myself at christmas i should consider pickeling and preserving on a comercial level....i have no intention of doing so but it was a good boost. i think i will give marmalade a whirl next week Very Happy never done it before but this is the year for new things Very Happy
Jamanda

From the link I posted above, I reckon I'm going to do Lottie's recipe, but Cab's method. I'll let you know how I get on.
gil

Or there's always this recipe/article
cab

Jamanda wrote:
In see in Cab's recipe he boils the pips in the liquid for ten minutes, which would have the advantage of getting it all done it one day.


Yes, very much reduces the time it takes. Pressure cooking the fruit and boiling the pips turns it into actually quite a quick and easy preserve to make.
Bulgarianlily

I am sure you have lots of recipes here already but this is how I do it

Lee's lazy marmalade

To adapt this approach to marmalade, cut or pull off the peel from fruit and soak overnight. Cut some of the peel into thin or thick strips. You will get fed up doing this quite soon, so put the rest of the peel, the juice, and the de-pipped fruit into a food processor or mincer, and zap it into oblivion. For 1 kilo of fruit, use two kilos of sugar and two litres of water including the water you soaked the peel in! You can add a lemon or two if you fancy it, optional. Test your peel, if it is not soft and squishy you must cook the fruit before you add the sugar, sometimes for a long time. Then use the hot sugar prebaked in the oven, this saves you time stirring it, and gives a fresher flavour all round. If you want a really dark marmalade you can use a little treacle instead of some of the sugar. If you want to add some whiskey, don't. Wait until the marmalade is in the jars and float some onto the top, it will soak in and not just vanish, jam making is far too hot for alcohol to survive. Waste of good whisky of course, use the cheap stuff! You can tie the pips into a bit of muslin and cook it with the marmalade if you want, I don't bother. If you want, you can take out some of the clear jelly by careful use of the ladle and have a mix of jars of clearer jelly and thicker peely stuff, can be nice.

I have just made some, so some comments. I didn't measure my water, and must have had too much as it took a while to boil down. I forgot to say, when it gets close to setting, if you watch the drips coming off your spoon, they will change from dripping like water, to coming off more in a sheet, not completely but the drips try to join together more, and drop slower. A useful indication. This didn't make a real blob on the saucer, more runny than jam goes, but seems to be setting ok. Put a kettle on just before you pot it up, then you have hot water to wash out the pan, takes boiling water!
Re: scum, just before it is ready to set it produced some scum, but if you just wait a minute or two from taking it from the heat, you can stir it and the scum goes back in, it is only bubbles anyway. One good spoon of treacle turned it a nice dark colour. Matter of preference though.
Green Rosie

sean wrote:
I reckon there'd be more of a market for stuff in indecent jam-jars.


Interesting. I plan to offer preserves in the veg boxes I sell so I think they need to be in standard size jars for price uniformity. But I am also planning to do a couple of produce Vide Greniers (Boot sales) and odd jars would probably be fine for there.
Helen_A

Still none here.... not even in the nice new food place (although they at least will look at the wholesalers for me if I want a whole box).

I'm going to have to keep looking Sad
Cathryn

Jamanda wrote:
In see in Cab's recipe he boils the pips in the liquid for ten minutes, which would have the advantage of getting it all done it one day.


This sounds like the Delia Smith recipe I use. There's no depipping of the fruit or any fuss like that either. There was a pile of crates nearly my height in the greengrocers in Aberystwyth, full of Sevilles. Nice to think there is such a demand around here.
Jamanda

Just waiting for mine to set now. It's getting there. Then I will do Bulgarianlily's idea of having a peel free jar for BW, and will put whisky in the jars of some of them for next years presents.
Steve_Sandy

Normally use the sevilles to make orange wine

4 Gallons wine

5-6 Kg sweet and seville oranges, remove the white pith and seeds, puree everything else.

2.5 lbs sugar per gallon, half in the bulk ferment in the bin for a week, then the rest when straining into the demijohns

need to clear the strawberry mead, metheglin, melomel and other wines to make space asap
Jamanda

Cathryn wrote:
Jamanda wrote:
In see in Cab's recipe he boils the pips in the liquid for ten minutes, which would have the advantage of getting it all done it one day.


This sounds like the Delia Smith recipe I use. There's no depipping of the fruit or any fuss like that either. There was a pile of crates nearly my height in the greengrocers in Aberystwyth, full of Sevilles. Nice to think there is such a demand around here.


All three of our greengrocers had them in too.
nats

Riverford have got them in their veg boxes from next week if you order them...
LynneA

1.5kg bags in the local large Sainsburys. Hope to get the first batch done this week, then go back for more Very Happy
Jamanda

All done. Twelve and a half jars with added Scotch and four without. Just waiting for the jars to cool before labelling now.
cab

Our plain sevillie is done, I'm waiting for the pressure cooker to cool down with sevilles, lemons and limes for a mixed batch.
Green Rosie

Jamanda wrote:
Just waiting for mine to set now. It's getting there. Then I will do Bulgarianlily's idea of having a peel free jar for BW, and will put whisky in the jars of some of them for next years presents.


How much whisky do you put in? I have some Cointreau that I could use.
Jamanda

Green Rosie wrote:
Jamanda wrote:
Just waiting for mine to set now. It's getting there. Then I will do Bulgarianlily's idea of having a peel free jar for BW, and will put whisky in the jars of some of them for next years presents.


How much whisky do you put in? I have some Cointreau that I could use.


I put a dessert spoonful in each jar.
Green Rosie

Thanks Jamanda Very Happy
cab

Turns out we've got a few jars of marmalade left from last year on top of this years seville marmalade and the three fruit marmalade... Thats good, but it still means that after the current jar of marmalade, and the next jar, we've got less than 30 jars of marmalade left Shocked
gil

When I enquired last week when the Sevilles would be arriving, I was told February.
Told you before, we get them later up here !
earthyvirgo

I made seville marmalade following Cab's recipe for the first time last week, beautiful, (top-class recipe) and no faffing with slicing peel and boiling pips for hours. I just got it up to a boil on the hob, then moved it over to the wood-burner for the rest of the time.

EV
Rob R

How is 'seville watch' around the country this year?
gz

It was february they got to here last year too
LynneA

I'll be on the lookout from next weekend.

Howard plans to make double the amount this year.
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