All my extended family love Seville orange marmalade, so each year I make a batch to give away as Christmas Pressies.
The season for Seville oranges is really short. The fruit appears in the supermarkets sometime in December or early January, and finishes in February, making it touch and go whether you’ll even find it in the shops before Christmas. My solution is making my easy orange marmalade recipe using frozen fruit. I am sure that there are people who will be horrified at the thought of marmalade made with frozen fruit, but for me, it is the perfect solution.
Firstly, the fruit is frozen in optimum condition rather than sitting in the fridge for weeks waiting for me to find a moment of domestic goddess inspiration. Secondly, however green and ugly looking the fruit is when it goes into the freezer, it always seems to come out the most beautiful, even orange colour. And finally, it allows me to take advantage of any price reductions I might spot while doing my weekly shop. The method I always use for making my orange marmalade involves cooking the fruit whole (Mary Berry’s recipe from ‘The Aga Book’), and so I simply throw the frozen Seville oranges straight in the pan.
Please note this easy marmalade recipe works equally well with both fresh and frozen Seville Oranges.
How to Make Amazing Seville Orange Marmalade with Frozen Fruit
1kg Seville Oranges (fresh weight), fresh or frozen.
2kg White Sugar.
Place the Seville oranges and the juice of the lemon in a large pan and cover with the water, using a plate to keep the oranges submerged. Bring to the boil, and put a lid on the pan. At this point I transfer the pan to the simmering oven of my Aga which runs at about 130 C (depending what mood it is in). You can also make this orange marmalade recipe in a conventional oven, on a hob or in a slow cooker. Leave to poach until tender (about 2 hours). The convenience of cutting up the softened fruit in the next step makes this initial cooking time well worth the wait.
Once the oranges are tender, remove from the pan and drain, reserving the liquid. Once the fruit is cool enough to handle, cut each orange in half and scoop out all the seeds and pith. Place all the insides you have scooped out back into the pan with the reserved liquid and boil for 6 mins, uncovered.
Strain this liquid through a sieve, using a spoon to push the pulp through. The pulp contains the Pectin which will give your marmalade a good set, so it is important to push as much as you can through (see photo above).
Cut up the peel of the cooked Seville oranges as thick or thin as you like. Return it to the pan with the pulpy liquid and sugar. Stir over a gentle heat until the sugar dissolves, then boil rapidly for about 20 mins until setting point is reached (105C on a preserving thermometer). If you don’t have a thermometer, spoon a little marmalade onto a saucer that has chilled in the freezer. Leave for 30 seconds, then push with your finger. If the marmalade wrinkles and doesn’t flood to fill the gap, it is ready. Take the marmalade off the heat, and leave it to sit for 10 mins. This gives the marmalade a chance to start to thicken, preventing the rind floating to the top when you pour it into your jars.
Pour into clean, dry, hot jars that have been sterilised in a warm oven. I use clean, screw on lids for my preserves rather than waxed discs. This recipe makes 8 x 250ml jars of delicious Seville orange marmalade.
Stored in a cool dark place, Seville orange marmalade should keep well for at least a year.
Homemade Orange Marmalade is a truly wonderful thing, and despite the seemingly long cooking time this is the easiest marmalade recipe I have tried. If you want to enjoy the taste of Seville Oranges in a glass try our Mouth-watering Seville Orange Gin. And if you are looking for more preserves inspiration why not check out our Rose Hip and Crab Apple Jelly and Pear Piccalilli recipes.
I have linked up this recipe at the fabulous Weekend Potluck.