Seville oranges are nobbly, thick skinned and aromatic with a tart juice that is perfect for making marmalade. They are also great for using in savoury and sweet dishes. They taste rather like lemons without the sharpness. Do try using instead of lemon juice in your cooking – for dressings and vinaigrette or a hollandaise; with fish and meat or squeezed over veg such as broccoli – a German tradition. Delicious for puds too, such as meringue pie or a sabayon.
For marmalade makers we’ve also got bags of sugar, juicy lemons and jars. Our family recipe is:
Granny Pearce’s Seville Marmalade
4lb Seville oranges
3 ½ pints water
6lb granulated sugar.
Boil washed fruit in the water for at least 2 hours.
Cool and then cut fruit into quarters and push pips into a muslin lined sieve over a bowl.
Chop the fruit in batches in a food processor until the required size and return to pan.
Squeeze juice from muslin and return to pan together with any juice left from the chopped fruit.
Add sugar and boil until it sets – about 40 minutes.
To test if set, put a teaspoonful of marmalade onto a cold plate, if it crinkles when pushed with a finger – it’s set!
Pot, cover and eat.