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Pam the Jam

The Sevilles have arrived!

by Pam the Jam published on
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The Sevilles have arrived! 

And what better way to embrace the short, cold days of January than to spend a few steamy hours in the kitchen creating a little kitchen alchemy and turning a panful of oranges into pots of golden marmalade to last the year ahead.

The Seville orange, celebrated for its bitter tones and pectin rich flesh makes the finest of marmalades. 

These bastions of the citrus world are only available for a few short weeks in January and early February.  Don’t delay; buy them when you see them. 

Whenever I see anyone buying Sevilles I can’t help but feel an affectionate  bond with them and wonder what their marmalade is like.

Even if you are a marmalade novice, with ‘The World’s Original  Marmalade Awards’ fast approaching (12th and 13th February, 2011)  this is the perfect time for you to get out the preserving pan and pot up some winter sunshine.




Vist the website: marmaladeawards.com

12 replies
Replied on

I'm sorry to hear there has been a disaster with the Orange and Caraway Cake. Having checked back on recipe and notes I am pretty sure this cake should use self-raising flour and not plain flour. I will cook again to check it out. In the meantime please be assured that all the cakes have in RC CAKES have been baked by me (no-one else) once, twice, thrice to ensure they are successful for whoever makes them. Sometimes, as we all know, things do go wrong and I believe this is one of those times.

Replied on

on the theme of oranges.........
Dear Pam,
Please help! I tried the orange and caraway recipe which was printed in a supplement to the Telegraph recently. The cake turned out quite solid in the centre- almost like a marzipan consistency. Can you tell me if the quantities were printed correctly? 1 tbsp caraway seeds, 2x 150 ml pots yogurt, 1/2 pot rapeseed oil, 2 eggs, 2 pots sugar, zest orange, 3 pots flour, 1/4 pot almonds.
The flavour was good and I would like to try it again but get a better texture. The mixture seemed very liquid when I put it in the tin.

Replied on

Can anybody help? I tried my first ever batch of home-made marmalade, followed the recipe using seville oranges but it just won't set, any ideas? Can it be saved or would I need to start again? I've added pectin and preserving sugar to help but it doesn't seem to have helped. :-(

Replied on

First of all, I have made most of the jams in your book, excellent guide!

I live in Italy and seville oranges are not commonly available. Which other oranges I can use?
Thanks.

Replied on

I made my first batch of marmalade this week. It amazes me how many different methods there are. I cooked the oranges whole first. My husband cooked his in the pressure cooker and his mum made hers the same way she has for 50 years. We've had fun tasting the results.

Replied on

Having made marmalade for years I always look fed to the arrival of Sevilles! Thisnyearninthiught I would try your sliced fruit method Pam (having always usednthe whole fruit method before). Oh dear! Imagine my chagrin - as they say - when the marmalade simply would NOT set for love nor money. I added the juice of two more lemons and then 150g of jam sugar but still it would not set. I have lost patience now and just potted it up. I'll revisit it in the morning. Funny thing is that the remains in the saucepan are - well kinda set! :-D

Replied on

Made my first batch of Marmalade this week. It is fantastic, took a long time to reach setting point (Mum said just keep boiling) but result is brilliant. Onto rhubarb now!

Replied on

Made a batch at the weekend (2nd time ever!) and it is excellent.
It took 30 mins of boiling to get it to set though! The temperature was way above the set point (about 110C) by the time it set. It did make the expected ammount though, so maybe we didn't lose enough liquid with the peel boil. I'm sure we'll get there with practice.

Can't beat home-made marmalade on toast from home-made bread, mmmmmm

Replied on

Adding grated carrot sounds a brilliant idea. I often add roughly 200g or 1 large cooking apple finely grated when the peel is soft and before the sugar is added. This extra boost of pectin will mean your marmalade will reach setting point without quite so much boiling resulting in a fresh, fruity and less sweet marmalade. Have a go ...and I'll try the grated carrot.

Replied on

I love marmalade and have made the first batch, wonderful, batch 2 today with ginger fantastic.

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