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SEVILLE ORANGES

Mattby Matt, 5 yr, 6 m ago in Blog
Comments | Tags: marmalade, preserves, Seville oranges

We now have Seville oranges for making Marmalade. Organic ones are £2.90 kg and ordinary are £1.90. We've also  range of jam jars, jelly bags and muslins, pans, thermometers, pot covers etc.

 

Chris writes:

I couldn't resist looking up Orange Marmalade in my Mum's old recipe book from the 1940's, Complete Cookery by Lilian Mattingly  Complete Cookery -   id= Publisher: C. Arthur Pearson; Reprint edition (1941) ASIN: B0007J7DS6

It's a great old book with lots of time-tested, sensible recipes and the requisite kitchen stains.  A practical cookery book for a family kitchen... such as this one: An up-to-date, labour-saving kitchen, with built in cupboards for stores, etc. Harrods Limited, Knightsbridge  id=

 

 

 

 

Lilian offers several Marmalade recipes:

"MARMALADE-MAKING

Marmalade can be made very successfully at home, and is very economical, as ordinary marmalade works out at threepence a lb. or even a little less.  Seville oranges can always be bought from the beginning of January till the beginning of March.  February is the best month in which to make marmalade, as the fruit is then at its best and cheapest.

 

An orange-cutting machine for those who find it too laborious to cut them up by hand.  id=For those who find cutting up by hand too laborious, a special cutter can be bought or hired (see Fig. 121), but with practice one can do it very quickly by hand.  The secret is to have a very sharp knife to begin with and to sharpen it from time to time....

...

Orange marmalade Recipes from Complete Cookery  id=ORANGE MARMALADE (I)

Slice some Seville oranges very thinly, only taking out the pips.  To each 1lb. of sliced fruit add 3 pints of cold water, and let this stand for 24 hours.

Then boil till the peel is quite tender, and allow this to stand till the next day.  Then weigh, and to every lb. of fruit add 11/2lbs. of sugar.  Boil the whole until it is clear, skimming if ecessary.

Let it stand for a little while before pouring it into jars.

 

ORANGE MARMALADE (II)

(ANOTHER METHOD)

12 Seville Oranges

2 lemons

12 pints cold water

12 lbs. sugar

Peel the oranges and lemons; break up the insides into a large basin, taking out the pips and putting them into a small basin.  Slice the peel as finely as possible and add to the large basin.

Next add the water, keeping back 1/2 pint, which should be poured over the pips.  Let all stand for 24 hours.

Strain the water from the pips through muslin and add it to the fruit.  Boil the fruit for 21/2 hours until the peel is quite tender.  Then add the sugar and let it dissolve, stirring all the time.  Boil quickly until the juice is clear and will set into a good jelly.  Skim if necessary.

 

NOTE:- To make a more bitter marmalade put the pips in a muslin bag, bruise them well with a hammer, and boil them with the fruit until the sugar is added.  The peel should be cut rather more coarsely than for ordinary marmalade.

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