{"id":3503,"date":"2019-03-11T03:31:15","date_gmt":"2019-03-11T03:31:15","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3503"},"modified":"2019-03-11T03:41:31","modified_gmt":"2019-03-11T03:41:31","slug":"seville-orange-marmalade","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3503","title":{"rendered":"IT’S NOT JAM! IT’S GOOD MORNING SEVILLE ORANGE MARMALADE"},"content":{"rendered":"

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I will never forget the first time I tasted home made marmalade.\u00a0\u00a0 I was visiting relatives in Scotland.\u00a0 They lived on a sweet farm just outside Dumfries.\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 A behemoth, ancient\u00a0 Aga stove\u00a0 dominated their kitchen.\u00a0 Several large pots simmered away and filled the air with the perfume of oranges. \u00a0 Knives flashed and turned the knobbly peel of Seville oranges into fine, slender\u00a0 slices. \u00a0 Batches of the most perfect of preserves, homemade marmalade, cooled in small jars.<\/p>\n

The season for these sour oranges is short.\u00a0 Just a few weeks in late January and February. \u00a0\u00a0 Sometimes you can still find them in stores as late as March.\u00a0 Every marmalade aficionado know the best marmalade uses Seville oranges.\u00a0 Their thick, bitter peel holds the secret to this most heavenly concoction. \u00a0 It is this peel and pits that supply the necessary\u00a0 pectin.\u00a0 \u00a0 One can buy marmalade but it never tastes quite as delicious or gives us the same satisfaction of making it ourselves .<\/p>\n

Making Seville orange marmalade is a two day process. \u00a0 However, it is not difficult. \u00a0 You juice the oranges and thinly slice or finely chop the rind the first day and have it\u00a0 sit quietly over night.\u00a0 The next day you add the sugar and cook the marmalade.\u00a0 You do need a good size pot and a candy thermometer.\u00a0\u00a0 Absolutely no pectin is added.<\/p>\n

One does not refer to marmalade as jam.\u00a0 Jam is made with fruit and even vegetables, but marmalade is always and only made with citrus fruits.\u00a0 The name is Portuguese in origin and refers to a preserve made with quince.<\/p>\n

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seville orange marmalade<\/div>\n
<\/div>\n
Recipe Type<\/span>: preserves<\/span><\/div>\n
Cuisine: British<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: