It's annual marmalade making time at the Rook's Nest.
The Seville orange harvest is in at the local A&P so off I went. Bitter Sevilles are only available in February, and they make the very best marmalade. And they're very hard to find.
Add a couple of lemons and sweet oranges to the Sevilles, squeeze all the juice out and slice the peel very thin, saving the seeds and the membranes separately. Soak the juice and fruit overnight, adding twice as much water.
Simmer the fruit for 1-1/2 hours to soften the peel, and also boil the seeds and membranes separately to extract the pectin.... Mother Nature's natural gelling agent. Add the seed water to the fruit. For every cup of fruit mixture, add 1 cup of sugar, and boil like mad for at least 20 minutes, until you feel the consistency get gloopy.
Take the marmalade off the heat and stir for 7 or 8 minutes to cool it slightly and to keep the peel distributed evenly through the mixture, then pour into clean warmed jars and seal.
As you can see, I couldn't resist.... had to sample some on a toasted English muffin for my lunch.
I used to make jams and jellies but I've never made marmalade! I do love it though, and sometimes I buy it. Yours looks so good (not to mention beautiful with the light shining through) it makes me want some right now...on an English muffin...real butter...
ReplyDeletesigh....
oh i wish i could just drive on over for a little taste!
ReplyDeletemmmm lovely... can almost taste it from here...
ReplyDelete:o)
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I'm a marmalade connoisseur so if you ever make it out here, a couple of jars for sampling would be appreciated.
ReplyDeleteYou made quite a haul! The colour is magnificent and I can almost taste it. Mmmmm.
ReplyDeleteMmmmm. Good on buttery crusty french bread.
ReplyDeleteOur neighbour makes marmalade a couple of times a year so I don't have to. I suppose I had better get a move on and learn how at some point. Yours looks lovely, like sunshine in a jar!
ReplyDeleteLooks like you could have a lot of people over for a taste and add me to the list:)
ReplyDeleteOh, Yeah! Marmalade on an English Muffin is hard to beat! Looks yummy!
ReplyDeleteHi, That does sound so good, I'm afraid these days I have to make do with Diabetic (yuk) Marmalade these days.
ReplyDeleteUmmmm - that looks delicious! You spent a lot of time making Lady Marmalade. LOL! Didn't know A&P still existed. We used to have one around here years ago.
ReplyDeleteThat looks just delicious. I love marmalade on rye toast (the kind with caraway seeds) and a bit of a sharp cheese.
ReplyDeleteI will give your recipe a try, looks like the way to go by those photos. Not that we will get Seville oranges up this way, will make do with what we get.
ReplyDeleteI have a hard enough time making dinner every night.
ReplyDeleteI like the backlighting on the photo of the jars.
please send me a jar post haste! :)
ReplyDeleteOh boy that sound absolutely delicious. English muffin with butter and marmalade yummmmmmm.
ReplyDeletei'm hungry and that sounds so good.
So you make this yourself!! Bravo! I remember walking aroud in Sevilla in the winter (also) and you can grab oranges from the trees, but yes, they are bitter! Better for marmelade than for direct eating!
ReplyDeleteI am currently making marmalade as I type!! Smells yummy!!
ReplyDelete"Boil like mad." That phrase kinda hit my funny bone.
ReplyDeleteI shouldn't come over here at breakfastime. I'm all out of marmalade and it's my favorite toast topper. (I like thick cut best but will eat any home made marmalade!)
ReplyDeleteI remember you last year marmalade post......makes me really hungry for toast.
ReplyDeleteooo yummy.
ReplyDeleteyummy yummy.
I have seville oranges in the freezer, waiting for time to process them
mmmmm
Orange marmalade may be one of the best inventions ever made, Sham! I'm proud of you for making it. I'd be over for a sample in a New York minute if I could. I'd love to have a nice little coffee chat with you!
ReplyDeleteWow!! That looks great! If I could I'd be knocking on your door right now.
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