Seville orange and chilli marmalade

Seville Orange and chilli marmalade

On my calendar there are a few  foodie events per year that are very exciting. The first one each year is the arrival of the Seville oranges. They are on sale for a short time in January and last year I missed them. Seville oranges are bitter oranges, they are too bitter to eat and are used to make marmalade.

This year I spotted the oranges as soon as they came out and I bought some straight away, I wasn’t going to miss out two years in a row! Seville oranges are so bitter they are almost savory.

 

Seville orange

 

I like marmalade and jams but shop bought ones are usually too sweet. Using less sugar and adding a little chilli heat makes this Seville orange and chilli marmalade perfect for glazing meat or fish.

 

It is important to sterilize the jars so I washed them in hot, soapy water and placed them in the oven at 140C or 284 F for a minimum of 20 minutes. I washed the lids and sterilized them in Milton sterilizing fluid and let them air dry on a clean tea towel.

 

Seville orange and chilli marmalade 

preparation time 10 minutes 

cooking time 30-45 minutes 

serves makes about 6 dl or 3 cups 

Ingredients

  • 3 kg or 6.6 pounds (35.2 ox) Seville oranges
  • 4 -6 dl or 2-3 cups of demerara sugar, raw cane sugar
  • 1 tsp chilli flakes

Squeeze the orange juice in to pan. make sure the pips/seeds don’t fall in to the juice, the oranges have lots of them.

 

Seville orange

 

Add the sugar, chilli flakes and bring to a boil. Let boil for at least 20 minutes. Skim the marmalade whilst it is cooking. The sugar amount mentioned varies so start with 4 dl or 2 cups and work your way up, the oranges you get might be sweeter than the ones I got, or more bitter.

When it starts to thicken you can test if it is thick enough by pouring a little on to a plate, run a spoon or finger through it and if it says separated for a few minutes it is ready.

 

Seville orange and chilli marmalade

 

If it isn’t ready just boil it for longer, test again every 5-10 minutes. This batch took about 35 minutes to cook.

 

Pour the marmalade in to the warm, sterilized jars, add the lid and let cool.

 

Seville orange and chilli marmalade

 

I can’t wait to use the marmalade in my recipes!

 

 

 

 

 

 

 

 

 

 

 

 

 

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Comments
7 Responses to “Seville orange and chilli marmalade”
  1. Becky Ellis says:

    Thank you for enlightening us about Seville oranges…your recipe sounds fabulous!

    • petra08 says:

      hi Becky
      They are so delicious and such a treat but the season is so short! It was worth clearing a few hours to make this.
      Have a great weekend 🙂

  2. I love orange marmalade 😛

  3. Love this combo of flavors!

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