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Monday 01st February 2010 Seville Orange Marmalade
Marmalade season is upon us so it’s time to get busy in your kitchens making the UKs favourite seville orange marmalade.
Seville oranges originally imported from Seville in Spain, are naturally higher in pectin compared to sweet oranges. This helps marmalade set better hence why it is so commonly used. Although marmalade is traditionally made from oranges, you can also make marmalade from most citrus fruits such as lemons, limes, grapefruits, oranges or a mixture of all.
5 Seville oranges
juice of one large lemon
4pints of water
4kg of sugar
Prepare the oranges and lemons - Using a sharp knife, cut the peel of the oranges and preserve (you will need this later). Don’t slice too close to the oranges and you need the pith to thicken the marmalade. Cut the oranges in half and juice. Cut the peel of the lemon, preserve and then juice. Pour the lemon and orange juice into a large bowl.
Making the muslin bag – lay the muslin bag flat (open) add the orange and lemon squeezed halves along with the pith and pips from the juicer (do not add the peel). Close the muslin bag and tie at the top with some sting, making sure it is tight. Place the bag in the large bowl of juice you prepared earlier and add the water.
Using a large knife, slice the peel you preserved from earlier. It is said the thinner the better however we think it’s simply a point of preference. After slicing chop into small (2-3cm) strips and add to bowl with other ingredients.
Next, it is important to marinate to allow the juices to soak into the peel and the goodness from the muslin bag contents into the liquid. Place the bowl into the fridge and leave over night.
Once marinated, pour all contents of the bowl into a large stock pot and bring to the boil. Once boiling turn heat down and simmer for 2 hours or until the peel is soft. Remove the muslin bag from the stock pot and allow liquid to drip into pan. Place the muslin bag into the bowl.
Take the stock pot off heat and while constantly stirring add the sugar. Keep stirring until all the sugar has dissolved. After bring back to the boil for 15minutes remove from the heat and allow to cool for 20minuites. When cooled pour into sterilised glass jars and place in the fridge.
This marmalade recipe should be enough to product approximately 3kg of marmalade. Have fun making marmalade this February we look forward to hearing your marmalade stories; why not send us a picture of your home made marmalade? Email us at - firstname.lastname@example.org
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