Search Results For: seville orange marmalade recipe
When I first started making seville orange marmalade, it was with the oranges from a neighbor's tree that had done just that. The rootstock took over the tree and …
Method. Halve the oranges and squeeze the juice into a large stainless-steel pan. Put the pan over a medium heat, then bring up to a simmer. Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp.
Method. Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water – if it does not cover the fruit, use a smaller pan. Warm half the sugar in a very low oven. Pour half this liquid into a preserving pan. Take pan off the heat and skim any scum from the surface.
Sliced fruit method. Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Squeeze out the juice and keep to one side. Transfer the whole mixture to a preserving pan, bring to a boil, then simmer slowly, covered, until the peel is tender. Stir in the lemon juice and sugar.
Feb 16, 2007 – Try this very tasty Seville orange marmalade recipe from pastry chef David Lebovitz, author of The Sweet Life in Paris and Ready for Dessert.