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Seville orange marmalade with cointreau

January 19, 2014 by Katie Bryson 10 Comments

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Seville orange marmalade with cointreau from feedingboys.co.uk

Seville oranges are in season, and if you want to celebrate them with a bit of marmalade creation you’ll need to get on with it as they’ll disappear from the shops by the end of February.

If you’ve not got time to make it now, you could always pop a bag of them in the freezer and do it later.

However I love the ritual of making marmalade at this time of year. The cleansing aromas of sharp citrus feel to me like they’re seeing off any germs or negativity that might be lurking in the house.

It’s also the methodical nature of the preparation of the oranges themselves that can be infinitely soothing. Juicing, scraping, blitzing and finishing with the fine slicing of the peel. Perfect with a spot of Radio 4 on in the background.

Preparing Seville orange marmalade

You can find the recipe I use along with a step by step guide here: Seville Orange Marmalade

The only difference with this batch was that I added a splash of cointreau to the bottom of each jar before filling it with marmalade. You could add any spirit you fancied or have leftover from Christmas.

I’d also like to point out that the setting gods were not on my side and my first attempt was decidedly watery in consistency. I had hoped it might thicken up once in the jars, but sadly this wasn’t the case.

What happens if my marmalade doesn’t set?

Well I decided to tip it all out of the jars, add a bit more sugar, stir it in until dissolved and boil it up again. Bingo! This time setting point kicked in and I was rewarded with lovely marmalade. What a relief!

Seville Orange Marmalade on feedingboys.co.uk

This recipe is about as seasonal as you can get, so i’ll be submitting it to Ren Behan’s Simple and in Season event.
Simple and in Season

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Filed Under: 1 Featured Posts, 1 Featured Recipes, Preserves

« Spicy Thai noodle soup
Valentine meal: Crispy spiced chicken »

Comments

  1. laura@howtocookgoodfood says

    January 19, 2014 at 10:13 am

    I am doing mine today. Have soaked the rind overnight and will boil up today. I love your tip about re-boiling if the set isn’t right. This is something that often happens to me and there isn’t always a good reason why it happens! Yours looks perfect and I hope mine turns out ok too πŸ™‚

    Reply
    • Vivien Lloyd says

      January 19, 2014 at 10:45 am

      Lovely post and photos x Iwith the recipe , reduce the weight of the contents of the pan down to 1.4kg before adding the sugar. That should help to get a set first time around

      Reply
      • Katie Bryson says

        January 19, 2014 at 2:03 pm

        Great advice – thanks Viv!

        Reply
    • Katie Bryson says

      January 19, 2014 at 2:03 pm

      May the setting gods be on your side Laura!

      Reply
  2. Urvashi says

    January 20, 2014 at 8:16 pm

    Oh how I have wanted to make some seville orange preserve but our fridge is heaving with preserves already and hubby will go bonkers for another. I might sneak in the making for a friend though/ I like this version and also Laura’s cardamom version.

    Reply
    • Katie Bryson says

      January 20, 2014 at 9:51 pm

      I try and give as much away as possible and then keep a secret stash in my preserves archive in the shed πŸ™‚ cardamom sounds good!

      Reply
  3. Ren Behan says

    January 23, 2014 at 3:37 pm

    Gorgeous! I have Cointreau, but not oranges! Will pop some onto the shopping list. Thank you so much for entering Simple and in Season with this lovely homemade produce x

    Reply
    • Katie Bryson says

      January 24, 2014 at 10:50 am

      Thanks Ren – it’s a great flavour combo so i’d def recommend it πŸ™‚

      Reply
  4. Helen @ Fuss Free Flavours says

    January 31, 2014 at 5:54 pm

    I really really want to make marmalade, but Ed went Marmalade mad a few years ago and we are still eating it. No room in the cupboard.

    Reply
    • Katie Bryson says

      January 31, 2014 at 6:21 pm

      It does get a bit preserve-tastic doesn’t it. I try and give loads away and keep a little archive of jars in the shed πŸ™‚

      Reply

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About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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