Seville oranges, or bitter oranges, are ideal for making marmalade. This is due to their thick rind which has a high amount of pectin – a setting agent, which also imparts a sourer taste.
The first printed recipe for marmalade was by Mary Kettilby’s 1714 cook book – A Collection of Above Three Hundred Receipts This recipe is without chunks, whilst chunks are now an important component of marmalade.
“Take eighteen fair large Seville-Oranges, pare them very thin, then cut them in halves and save their juice in a clean vessel, and set it cover’d in a cool Place; put the half Oranges in Water over Night, them boil them very tender shifting the Water ’till all Bitterness is out, then dry them well and pick out the Seeds and Strings as nicely as you can; pound them fine, and to every Pound of Pulp take a Pound of double refin’d Sugar; boil your Pulp and Sugar almost to a Candy-height: When this is ready, you must take the Juice of fix Lemons, the Juice of all the Oranges, strain it, and take it’s full weight in refin’d Sugar, all which pour into the Pulp and Sugar, and boil the whole pretty soft ’till it will Jelly. Keep your Glasses cover’d, and ’twill be a lasting wholesome Sweet-meat for any Use. If you would rather have it Jelly, add Pippin’ Jelly, and leave out half the Juice of Orange and Lemon.”
Probably the greatest proponent for Marmalade is Paddington Bear – marmalade sandwiches anyone?
* Like us, not all fruit or vegetables are perfectly formed. We don’t believe in discriminating against misshapen carrots or imperfect potatoes and in fact, love them for their flaws. A less than round apple is still as tasty as their perfectly formed cousins. Unless your produce is clearly defective, please accept them as Nature intended.