Welcome, Guest. Please login or register.
Did you miss your activation email?

Username: Password:
Pages: [1]   Go Down

Author Topic: Seville Orange Marmalade (Delia Smith Style)  (Read 248 times)

squirrel

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Female
  • Posts: 1275
  • Location: Sherwood Forest
Seville Orange Marmalade (Delia Smith Style)
« on: December 02, 2013, 12:46:12 PM »

The Seville orange season is about to arrive and whilst many people avoid these because of the fuss of peeling chopping rind etc.
However I used this Delia Smith recipe a few years back and found it so easy that is it now one of my standbys as we like the dark chunky style of marmalade.

I do deviate a little in that I don't warm the sugar but stir it into the juice mixture and leave it stand for half and hour stirring occasionally. Then I don't allow it to boil until all the sugar is dissolved to prevent crystallisation.

The other change is to stir an amount of whiskey into the mix after standing but before bottling. This makes a special marmaled for special friends.

Delia’s Dark Chunky Marmalade

Ingredients
3lb (1.35kg) Seville oranges
2 lemons
6lb (2.7 kg) granulated sugar

Method
Stage 1: lightly scrub the fruit then place it in the preserving pan, add 5 pints (3 litres) of water and bring it all up to a gentle simmer.
 
Now take a large piece of double foil, place it over the top of the pan and fold the edges firmly over the rim.
 
What needs to happen is for the fruit to very gently poach without any of the liquid evaporating.

This initial simmering will take 3 hours. After this, remove the preserving pan from the heat and allow everything to get cool enough to handle.

Then place a large colander over a bowl and, using a draining spoon, lift the fruit out of the liquid and into this.

Now cut the oranges in half and scoop out all the inside flesh and pips as well, straight into a medium-sized saucepan.

Next do the same with the lemons but discard the peel.

Now add 1 pint (570 ml) of the poaching liquid to the fruit pulp, then place the saucepan over a medium heat and simmer for 10 minutes.

Have ready a large nylon sieve, lined with gauze, and place it over a bowl, then strain the contents of the saucepan through the sieve.
Leave it all like this while it cools and drips through.

While you are waiting for it to cool is a good time to deal with the orange peel.

Cut the halves of peel into quarters then cut them into chunky strips – the thickness is up to you – according to how you like your marmalade. Add these back into the preserving pan.
 
When the pulp is cool what you need to do next is gather up the corners of the muslin and twist it into a ball, then, using your hands, squeeze all of the pectin-rich juices into the preserving pan.

Don't be faint-hearted here – squeeze like mad so that every last bit of stickiness is extracted and you're left only with the pithy membranes of the fruit, which you can now discard.
 
When you have added the strained pectin, just leave all of this overnight, loosely covered with a clean teacloth.

Stage 2:
The following day, empty the sugar into a large roasting tin lined with foil then place it in a warm oven, gas mark 3, 325°F (170°C), and allow it to warm gently for 10 minutes.

Then place the preserving pan and its contents over a gentle heat and as soon as it starts to warm through tip the warmed sugar into the pan to join the rest.

Now, using a large wooden spoon, stir the marmalade, keeping the heat gentle, until all the sugar crystals have fully dissolved. What you must not do is let the marmalade boil until all the sugar is completely dissolved.
 
Keep looking at the back of the wooden spoon as you stir and when you are sure there are no more crystals left turn up the heat and let the marmalade bubble away gently – it can take 3-4 hours for it to darken and develop its lovely rich flavour.

When the marmalade has been cooking for 2˝ hours, place some small flat plates in the fridge to cool. Then to test for a set, after 3 hours draw the pan from the heat and spoon a teaspoonful of marmalade on to a chilled plate.

Allow it to cool for a minute back in the fridge, then push it with your little finger – if a crinkly skin forms, it has reached setting point. If not, continue cooking and do more testing at 15-minute intervals.

When it has set, leave the marmalade to cool for 30 minutes before ladling through a funnel into jars that have been washed thoroughly in warm soapy water, rinsed and dried, then warmed in a medium oven.

Seal the jars with waxed discs while they are still hot, then label the next day when cold. Then, as soon as possible, make Chunky Marmalade Bread and Butter Pudding. It's utterly divine!

Logged
squirrels are often out their trees but never short of nuts.

rugbypost

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 649
  • Location: pontypridd
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #1 on: December 02, 2013, 06:37:03 PM »

Love marmalade please let us know when you are taking orders for Christmas put me down for 2 jars please , and if Gwilym (BG) asks for some leave the skin out his is thick enough. RedFaced:-(
Logged

squirrel

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Female
  • Posts: 1275
  • Location: Sherwood Forest
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #2 on: December 02, 2013, 09:47:48 PM »

 lol(1) now then boyo, you trying to get me into bad books with the big man?  CW ;-)
Logged
squirrels are often out their trees but never short of nuts.

Big Gee

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 7522
  • Location: Aberaeron, Wales
  • Gardening knowledge unshared is wasted
    • Aeron Vale Allotment Trust
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #3 on: December 02, 2013, 10:26:38 PM »

You are not allowed to view links. Register or Login
lol(1) now then boyo, you trying to get me into bad books with the big man?  CW ;-)

Don't listen to him "fluffy" my skin is wafer thin & smooth as a baby's bottom . . . . just because I LOOK like Shrek . . . .

If ever I come up to Centre Parks again I'll give you a nod - and if that 'Sioni' from Pontypridd thinks I'll share mine with him he's got another thing comin!! Angry:-{
Logged
You are not allowed to view links. Register or Login  You are not allowed to view links. Register or Login

scary crow

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 3728
  • Location: Yaxley Peterborough
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #4 on: December 02, 2013, 10:33:18 PM »

You are not allowed to view links. Register or Login
Love marmalade please let us know when you are taking orders for Christmas put me down for 2 jars please , and if Gwilym (BG) asks for some leave the skin out his is thick enough. RedFaced:-(

Rugbypost legs could be on the menu there thicker than crows legs . lol(1)
Logged
ThU:-)LOOK CLICK BELOW TO VIEW DRAWINGS  ThU:-)

You are not allowed to view links. Register or Login

Big Gee

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 7522
  • Location: Aberaeron, Wales
  • Gardening knowledge unshared is wasted
    • Aeron Vale Allotment Trust
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #5 on: December 02, 2013, 10:46:27 PM »

You are not allowed to view links. Register or Login
You are not allowed to view links. Register or Login
Love marmalade please let us know when you are taking orders for Christmas put me down for 2 jars please , and if Gwilym (BG) asks for some leave the skin out his is thick enough. RedFaced:-(

Rugbypost legs could be on the menu there thicker than crows legs . lol(1)

A bit tough - especially at his age!  Grin2:-)
Logged
You are not allowed to view links. Register or Login  You are not allowed to view links. Register or Login

Westheathdave

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 1815
  • Location: Birmingham
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #6 on: December 02, 2013, 11:20:05 PM »

 ROL :-)) I would rather have that scrummy yummy marmalade than old boney legs Gosh I would love to have a go at making that but only having a small place a bit limited for storage space.
Logged

rugbypost

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 649
  • Location: pontypridd
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #7 on: December 03, 2013, 07:42:14 PM »

Please not the legs they are the only part that works ok .  CW ;-)
Logged

squirrel

  • Senior Multi Plot Cultivator
  • *****
  • Offline Offline
  • Gender: Female
  • Posts: 1275
  • Location: Sherwood Forest
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #8 on: December 03, 2013, 10:37:48 PM »

 lol(1)

That's a nice lot of banter for a few jars of marmalade boys. Keep playing nicely and I may just bring some jars to our next harvest supper.
Presuming of course that we do have a harvest supper in the chat-shed.  chrs:-)
Logged
squirrels are often out their trees but never short of nuts.

Big Gee

  • Global Moderator
  • *****
  • Offline Offline
  • Gender: Male
  • Posts: 7522
  • Location: Aberaeron, Wales
  • Gardening knowledge unshared is wasted
    • Aeron Vale Allotment Trust
Re: Seville Orange Marmalade (Delia Smith Style)
« Reply #9 on: December 03, 2013, 10:57:41 PM »

You are not allowed to view links. Register or Login
lol(1)

That's a nice lot of banter for a few jars of marmalade boys. Keep playing nicely and I may just bring some jars to our next harvest supper.
Presuming of course that we do have a harvest supper in the chat-shed.  chrs:-)

What a good idea!  clap:-)
Logged
You are not allowed to view links. Register or Login  You are not allowed to view links. Register or Login
Pages: [1]   Go Up