I was really, really tempted to order some oranges too when I saw the recipe in LP, but I already have too many fingers in too many different pots as is. I am waiting patiently now for quince season, so that I can try out the other Kevin West recipe from that issue.
Looks lovely and fragrant. I can smell the aromas of the marmalade simmering on the stove…And I bet this would taste AMAZING on those English Muffins you encouraged us to make a few posts ago. YUM. Time to get back in to the kitchen. Thank you, again, for the inspiration.
I made my first Seville orange marmalade this year too. I entered it into The Dalemain marmalade awards in the UK which has a thousand or two entries. I got a bronze award and was delighted! I added some Campari & ginger to it. Yours looks like it would have done very well indeed. Such an addictive thing to make :))
I’m really interested by this recipe because I’ve never heard of Seville oranges and I have no idea there was an orange that was so bitter it was almost inedible. I’m sure it gives quite a unique flavor to the marmalade. I definitely want to give this recipe a shot. DOes anyone know if you can buy these oranges at your local grocery store.
your blog is fabulous. and orange marmalade always reminds me of my grandmother virgina… i’ve aways wanted to make my own for this one recipe i’ve seen before dubbed sunshine cake. thanks for the recipe and inspiration. is there any color happier than orange?
The marmalade is absolutely gorgeous! I am a big fan of (balanced) bitter flavors and shy away from preserves that are too sweet. Looks like this is right up my alley! So glad you mentioned Kevin and his blog- I will enjoy following his kitchen adventures too!
I am a resident of Florida but have never ventured into making orange marmalade. I am starting to get more adventurous with my recipes, growing my own veggies and the like, so maybe this is a good next step for me… although I may stick more to the sweet variety. Thanks!
I have two Seville orange trees that produce hundreds of oranges each year. If you pay for shipping you can have as many as you want for free. I’m always looking to give them away. Have made marmalade and its great.
If you process sealed jars (10 minutes for half-pints, 15 for pints) in a boiling-water bath, the shelf life for Seville marmalade can be way longer; the color darkens & the flavor gets richer over time. An English friend wants the jars that have been left at the back of the shelf for a few years — & has taken them home to her family in England, to their approval (that’s got to be the real test). Worth the extra few minutes it takes to do the boiling-water bath. And a shot of Scotch at the end, after it sets, is luscious too.
I just made this (a year late…whatever!). Mine isn’t nearly as pretty but still very good. It is more brown than orange. I wish it turned out as gorgeous as yours but I’m extremely happy with the amazing flavor. My oranges were very green to start, they got became more orange as I cooked but I never achieved that marvelous color. I’m a very visual person so the color is a disappointment. But that sweet bitter flavor is indeed special.
Does an open jar of this marmalade need to be refrigerated? I like it better at room temp but I can’t find any consistent answers to this question online. It seems like the sugar and the acid should make it relatively safe but I don’t have enough experience canning to feel confident.
Hi Willy- most people recommend refrigeration of any opened jars of preserves. I keep mine in the fridge and take some out the night before I might need it so it gets to room temperature- I agree that is best at that temp.
I was browsing google images and ran across the one of the Seville Oranges in a tray, and recognized it as our fruit! We’re so happy that we’re able to provide fruit that brings such pleasure and joy. The Orange Shop is one of the only places where you can obtain Seville Oranges during their season each year from November through March, shipped anywhere in the country. They’re out of season in the summer, but one secret is that if you’re making marmalade or pies, you can freeze the fruit whole and it will still be good when you’re ready to use it. By the way, in regards to the question about the pulp and juice, don’t let it go to waste! It makes the most awesome Sour Orange Pie — just search for the simple recipe, and you can whip one out while you’re waiting for the marmalade to cool. We think it’s way cool when we hear stories such as this one. Thanks! Pete Spyke
I have been making marmalade, both in England and here, for about 40 years. The key flavour changer is the sugar. It’s great with all white, but even better with 3/4 white and 1/4 of some sort of brown (light brown, dark brown, molasses,muscovado or whatever you fancy). Different types give different flavours n pick one you like. My view is that more than 1/4 brown is OTT, flavour-wise. Try adding ginger, coriander seeds n the options are endless. If you use a pressure cooker(15 b) and cut the oranges in half, takes 45 min to bring the skin to the right tenderness. That way, you can get a production line going, making the marmalade from the first batch while the next is in the pressure cooker. I have found marmalade over 10 years old – still excellent. No need to put it in the fridge – I have never seen mould on home-made marmalade.
This is Helga from Hamburg in Germany. For the third year in a row I have been making marmelade following your recipe (and then putting the marmelade into very hot jam jars with twist-off lids). Time for a feedback: DELICIOUS, BEAUTIFUL! EASY! Very popular with family and friends… We are lucky here in getting non-waxed Seville oranges from Spain in wholefood shops. SO: thank you very much for this recipe! And, of course, for your site.