Seville oranges are back in season! These bitter-fleshed beauties are not for eating fresh from the box, but instead are for that great UK culinary tradition – marmalade. Homemade Seville orange marmalade is gorgeous, so order the fresh Sevilles from our online shop now and spend a relaxing, cosy few hours in the kitchen.
Last December I was a marmalade novice looking for guidance, so it had to be a Delia Smith recipe. It was a lovely, labour-intensive, meditative process – with delicious results.
As Delia says: “The intensely sharp, bitter Seville oranges here hold their own, conquering the sweetness of the sugar; that fresh, intensely orange fragrance and flavour are unmatched in any preserve anywhere in the world.”
EQUIPMENT: You will need a large heavy-based saucepan (a with a capacity of 6.5 litres or a heavy-based preserving pan. A 30cm square piece of muslin or a double thickness of gauze from the chemist. Some string, a preserves funnel, a kitchen timer and 6 x 450g jars with lids and 6 waxed paper discs.