Delia Smith Orange Marmalade Recipe

As someone deeply passionate about the art of preserving, I must confess that while you can find some commendable shop-bought marmalade, nothing compares to the magic of home-made. The allure of creating marmalade from scratch lies not just in the crafting process but in the unparalleled taste it offers. Seville oranges, with their sharp, bitter edge, are the stars of this culinary show. They effortlessly conquer the sweetness of the sugar, resulting in a preserve that boasts an intensely fresh, orange fragrance and flavor, unmatched by any other.

How To Make Delia Smith’s Seville Orange Marmalade Recipe Overview

This recipe for Seville orange marmalade is a celebration of simplicity and flavor. The process takes roughly 3 hours, including preparation and cooking time, and yields about 6 to 8 jars of marmalade. This means you can enjoy the fruits of your labor for months to come or share this delightful creation with friends and family. The recipe revolves around the fundamental principles of marmalade making, where the bitter Seville oranges are balanced with the right amount of sweetness and a hint of lemon to enhance the citrus aroma. We’ll be using a bit more fruit and sugar than some recipes suggest, ensuring a rich, flavorful preserve that sets beautifully, thanks to the natural pectin in the fruit.

Ingredients

  • Seville Oranges: 1.2kg
    Seville oranges, with their distinctively sharp and bitter flavor, are the cornerstone of this marmalade, providing a depth of taste that’s unparalleled.
  • Large Lemon: 1
    The addition of a lemon not only enhances the citrusy aroma but also contributes additional pectin, aiding in the setting process.
  • Water: 3 litres
    Water is essential for extracting the pectin from the peels and seeds, creating a silky texture in the final marmalade.
  • Preserving Sugar: 2.4kg
    Preserving sugar has larger crystals than regular sugar, which dissolve slowly, reducing the risk of crystallization and ensuring a perfect set.
  • Butter: A knob (about a tablespoon)
    A touch of butter added at the end of cooking helps to reduce foam, ensuring your marmalade has a beautifully clear appearance.

Instructions

  1. Prepare the Fruit: Wash the Seville oranges and lemon thoroughly. Cut them in half and squeeze out the juice, removing any seeds. Save the seeds and any pith, as they contain pectin, which helps the marmalade set. Place the seeds and pith in a muslin cloth or a tea towel, tie it up securely.
  2. Slice the Peels: Slice the orange and lemon peels into thin strips, according to your preference for marmalade texture (chunky or fine).
  3. Cook the Peels: In a large, heavy-bottomed pan, combine the water and the prepared peels. Add the muslin bag containing the seeds and pith. Bring to a boil, then simmer gently for about 2 hours, or until the peels are very soft and the mixture has reduced by half.
  4. Add the Sugar: Remove the muslin bag, squeezing out all the sticky, pectin-rich liquid. Add the preserving sugar to the pan and stir over low heat until fully dissolved. Increase the heat and bring the mixture to a boil. Do not stir once it starts to boil. Boil rapidly until it reaches the setting point, which usually takes about 15-20 minutes. You can test for setting by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
  5. Final Touches: Once the marmalade has reached the setting point, stir in a knob of butter to dissolve any foam. Remove from heat and let sit for 15 minutes before carefully ladling into sterilized jars. Seal the jars while the marmalade is still hot.

Nutritional Value

Homemade marmalade is rich in vitamin C and antioxidants, thanks to the citrus fruits. However, it’s also high in sugar, so enjoy it in moderation. A tablespoon of marmalade approximately contains:

Calories: 56

Carbohydrates: 14g

Sugars: 14g

Vitamin C: 10% of the RDA

Also Read: Delia Smith Jam Roly Poly Recipe

FAQs

Can I use regular oranges instead of Seville oranges?

Yes, you can use regular oranges instead of Seville oranges, but there’s a catch. Regular oranges are sweeter and lack the unique bitterness of Seville oranges. This means your marmalade will taste different. It’ll be sweeter and not have that classic bitter edge. If you’re okay with this, go ahead. Just remember, the flavor won’t be the same as traditional marmalade made with Seville oranges. It’s all about what you prefer in the end.

How do I know when the marmalade has reached the setting point?

To check if your marmalade has reached the setting point, use the “wrinkle test.” Before you start cooking, pop a few plates in the freezer. When you think the marmalade might be ready, spoon a little onto a cold plate and wait a few seconds. Then, push it with your finger. If it wrinkles, your marmalade is set and ready to jar. If not, cook it a bit longer and test again. This simple test helps ensure your marmalade turns out just right.

Can I reduce the sugar content?

Reducing the sugar in your marmalade is tricky. Sugar isn’t just for sweetness; it helps set the marmalade and keeps it from spoiling. If you use less sugar, your marmalade might not set properly and could go bad faster. It’s important to follow the recipe for the best results. If you really want to cut down on sugar, be prepared for a softer set and shorter shelf life. Always store it in the fridge to help it last longer.

How long does homemade marmalade last?

Homemade marmalade can last up to a year if you seal it properly and keep it in a cool, dark place. Once you open a jar, make sure to store it in the fridge. Then, it’s best to use it within a month. Sealing the jars while the marmalade is still hot helps create a vacuum, which keeps it fresh longer. Remember, if the marmalade looks or smells off, it’s safer to throw it away. Better safe than sorry!

Why do I need to add butter?

Adding butter to your marmalade has a simple yet important purpose. When you boil marmalade, it can create foam on the surface. This foam isn’t harmful, but it can make your marmalade look cloudy. Just a little bit of butter, about a tablespoon, helps break down this foam. That means your marmalade will look clearer and more appealing in the jar. It’s a small step, but it makes a big difference in the final look of your homemade marmalade.

Conclusion

Making your own marmalade is a rewarding experience that yields a product far superior to anything you can buy. This Seville orange marmalade recipe captures the essence of traditional preserving methods, delivering a preserve with a perfect balance of bitterness and sweetness. Whether spread on your morning toast or used as a glaze for desserts, its bright, citrusy flavor is sure to delight. Enjoy the process and the delicious outcome!

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