Tags
Bitter orange, Juice, Marmalade, Mrs Beeton, Muslin, oranges amères, Pectin, Seville Oranges, Sugar
Mid-January is that time of year; the time when the Seville oranges appear in the supermarket. Here in France they’re know as oranges amères (bitter oranges). A few weeks ago I suddenly spotted them and thought marmalade! My Mum always made her own and I decided to give it a try. My ancient Mrs Beeton’s cookbook had a variety of recipes but I liked the sound of this one. And the result was absolutely deeelicious!
Mrs Beeton’s Dark Course-Cut Marmalade
Yield: 10 lbs
Ingredients:
2 lbs Seville Oranges (about 5 oranges)
1 Lemon
7 pints Water
6 lbs Sugar (I used ordinary Granulated)
1 TBSP Black Treacle
Wash the fruit, cut in half, and squeeze the juice. Scoop out the pith and the pips in the skins of the oranges and tie it up in a muslin bag (this will produce pectin). Slice the skins into medium thick shreds. Put the juice, muslin bag, sliced peel and water into a large preserving pan and simmer until the peel is tender and the liquid is reduced by at least a third (approximately 1 ½ to 2 hours). Remove the muslin bag after squeezing the juice out gently (I found it easier to put the bag in a bowl and squash it with the back of a wooden spoon, then put the pectin juice back into the pan). Remove pan from the heat and add the sugar and the treacle. Return to a low heat and stir till the sugar is completely dissolved. Then boil rapidly for 15 minutes and test for setting point. If setting point is not reached then boil 10 minutes more and check again. Repeat the process until setting point is reached.
Setting point note:
Before the boiling stage put two saucers in the freezer to use for testing. When ready to test spoon a little marmalade onto a cold saucer and allow it to cool. If the setting point has been reached the surface will set and will wrinkle when pushed with the finger.
Make some wholegrain toast, smother it with crunchy peanut-butter and spoon some marmalade on top! Yum!
Squeezing the juice
lahgitana said:
Oooo, never have made marmalade with molasses. Sounds lovely!
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Jude said:
My first attempt at marmalade and it was stupendous!
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lahgitana said:
And then next winter, on a particularly blah day, you will put some on toast and the blah will get zinged away. (That’s assuming, of course, that you’d have some left by then!)
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Jude said:
Ooh I hope I can stretch this batch out till next January!
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lahgitana said:
that’s how I imagined that jar…. >:-O
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A Taste of Wintergreen said:
Love Mrs. Beeton – I have a 1912 edition! Your marmalade looks fabulous.
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Jude said:
There’s a superb recipe in there for Red Tomato Chutney too! 🙂
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rommel said:
You’re back, eh? How’s the family?
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Jude said:
Thanks Rommel. My Sis ain’t going to get better. Sad times and I’ll be off back to England again, just don’t know when. Really kind of you to ask. Hugs.
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rommel said:
Hugs, Jude.
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crazytraintotinkytown said:
I love marmalade and really missed it when I lived in Turkey, I’ve since discovered that a fellow expat used to make it and sell it a table top sale
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Jude said:
France has very little choice of marmalade, unlike England with its wide assortment. I love the Scottish Dundee variety!
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zephyr in the sky said:
The marmalade looks great. Glad to have you back 🙂
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Jude said:
Thank you so much. 🙂
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dadirri7 said:
looks superb jude .. i just have to remember to come back to the recipe in our winter when the seville oranges are ripe … i can imagine the richness of that molasses … gorgeous photos 🙂
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Jude said:
Thank you D! 🙂
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HansHB said:
Great post, nice to see! Does it taste great too?
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Jude said:
It’s yummy Hans!:)
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Sonel said:
Hmmm…will have to buy you a plane ticket so you can come and make it for me. LOL! I don’t have patience…heheh
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Jude said:
Now that would be expensive marmalade! 🙂
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Sonel said:
LOL! Well, it would be worth it for sure. 🙂
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Antony said:
It’s “coarse” not “course”. “Course” means a track or a route or forward movement whereas “coarse” means rough or large.
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Jude said:
Thank you so much for pointing out my error.
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