Tag Archives: marmalade

Orange marmalade with whisky

The origin of the marmalade would apparently, according to Wikipedia, be Portuguese and it was the name given to a quinces’ jam. I had heard the “Marie malade” cute story involving the Queen of Scots and her French cook but I am afraid it all seemed a bit far-fetched, so Portuguese it is!

The arrival of the famously bitter Seville oranges is a short-lived event and one of the year’s highlights for any marmalade lover but if you have missed the slot do not fear because you can make a very commendable one with the stuff sold in tins in every British supermarket… I should not admit to that but I’ll say it: It will save you time, effort and even a bit of money to get yourself a tin of Ma Made by Hartley’s.

The cheat!

The cheat!

Just add sugar, water and boil as you would normally and there is is: Magical marmalade done – no sweat. I usually add a little less sugar and a little more whiskey but that’s just me. The great bit about Ma Made is that you can decide to do your Seville marmalade any time of the year and because it is just oranges, pectin and a bit of water inside the tin, it really tastes as good as homemade. The sugar is still up to you!

For those of you who, like me, enjoy getting the fresh oranges from the market, here is a very easy way to go about that too.

Labelled and dated

Labelled and dated with eat by date

Ingredients list:

  • 500ml of juice squeezed from fresh Seville oranges
  • The zest of 3 Seville oranges, peeled off and cut up finely
  • 500g of white sugar for jam (with pectin added)
  • 2 sweet oranges, cut in fine slices and then quartered
  • Juice of one lemon (its zest if you wish for more acidity)
  • A little glass of whisky

Buy your oranges (bigarade in French) as soon as they arrive and use them fresh: this way they will have more natural pectin and set quicker.

The day before your jam making session, sterilise the pots in the dishwasher and check you have all the ingredients: jaming is time consuming and then is nothing worse than discovering on the day you are missing a crucial element of the mix…

This recipe will yield about 6 to 8 pots.

On the day, press and zest your oranges and the lemon. Slice the sweet oranges. Cut up some of the skin of the bitter oranges to keep. Put all the pith and the rest of the skin into a muslin bag to dangle in the mix while cooking.

Put the fruit in a jam pan or pressure cooker with 1/2 litre of water and the sugar.

Bring to the boil and then let it simmer for about 20 minutes. Check the setting by putting a blob of jam on a cold plate: it should be runny but not liquid and move slowly when you tilt the plate. If not, give it another boil. Be careful not too let it go too dark or it will be burnt. Add the whisky at the end and take it off the hob.

Check the cut up skin is nice and soft. Then transfer the boiling jam into jars with a laddle and a funnel, being careful not to burn yourself. Screw the top of the jars tightly and flip them upside down to cool.

If you don’t have Jam sugar or would rather use natural pectin, try this other version with cooking apples.

On marmalade days, I love the smell that pervades from our kitchen up to the whole house: It conjures up images of orange groves and memories of the thick shade their glossy green leaves harbour all around … In Sicily, my son and I found a sunken garden where multiple species of citrus grew since the most ancient ages. Some produced bitter and thick skinned fruit and some the sweetest, most fragrant oranges I have ever tasted. In those Gardens of Kolymbetra, hidden at the feet of the ancient temples of Agrigento, we drank a heavenly orange juice and bit in a few citrus fruit we had no names for. It felt like sharing the food of the Gods.

Upside down!

Upside down!

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Quick Bitter Orange Marmalade

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There is only a couple of weeks in the year when the bitter Seville oranges arrive from their native orchards onto the stalls of London. And this is round about now!
If you are lucky enough or perseverant enough to catch a few, here is a quick marmalade recipe to keep their uplifting fragrance and happy bite into jars so one can enjoy them long after their short season has passed!

Ingredients list:

  • 8 to 10 Seville oranges
  •  2 British cooking apples (Bramley)
  • Brown sugar or jam sugar 1kg
  • Water 500ml to cook the apples
  • 4 sweet or blood oranges
  • 2 un-waxed lemons
  • Cheese-cloth

The day before, grate the sweet oranges and the lemon. Squeeze their juice and keep the skin of the lemon to shred finely, removing the pith. Keep also one whole sweet orange to slice then cut each slice into quarters. Squeeze the juice of all the oranges. You should be left with about 800 ml of juice. Pour the juice and sugar together  with the shredded orange and lemon in a large bowl and reserve in the fridge until the next day. Keep all the pulp and left-over skins from juicing, cut them up and put into a bag of cheese-cloth tied with a string so you can pull it out later.

The following day, sterilise 5 or 6 jars by putting them in the dishwasher or by rinsing them under boiling water.

Pour the juice and sugar mix into a jam pan and boil to a slow roll until the skins are soft (1/2 hour max.).
Boil the peeled apples, then push them trough a sieve or colander. Put the mush  in and continue on slow heat for another 10 to 15 mn. Here, no need to strain: I like the mushy and pulpy marmalade they sell in Spain, which seems to still have all the vitamins and fibre of the real fruit…

Test the setting by dropping a little juice onto a cold plate: it should be runny but sticky. Do not overset if like me you like the soft home-made style. At this point the kitchen smells like an orange-grove baking in the midday sun… Pull the bag out and squeeze it with tongs over the pan. At this stage, you can pour a drop of whisky into the pan if you so choose.

Turn off the gas but quickly pot your nectar while it is as hot as lava- it saves sterilising afterwards!
Carefully, pour the jam into clean jars, wipe the neck with a wet cloth if necessary and screw the top tightly. Put each jar upside down on a kitchen towel so the air in it will self-sterilise by passing through the boiling liquid.

This makes a bitter and sharp marmalade, thanks to the Seville and the cooking apples. If you like it sweeter, simply add more sugar but I love the fresh and healthy taste of this low-sugar mix. There’ll be less guilt in the morning when spreading onto crisp toasts; in fact, you’ll feel glowing with pride – and considering the vitamin C, the calcium and the folate (Vit. B) you’ll be ingesting, you’ll soon glow with health too.


Now for the last reason – should you still need one- to start making this: Natural Vitamin C such as the one found in fruit, boosts the body’s absorption of iron by nearly 400%!