I purchased my first lot of Seville oranges today. For those who do not know, one cannot make proper marmalade without Seville oranges. This year's crop seems to be exceptionally good. Very large oranges, with lots of juice. There must have been the right sort of weather in, I believe, Arizona; where our Sevilles come from in Canada. And they are only available for about 4 weeks at this time of year.
In message , F.James Cripwell writes
I saw some in our local supermarket last week. I can vouch for Jim's marmalade as being good, he brought me a jar over in 1999 when he came to visit. Shirley
We pick ours from the seville orange tree in our back yard and DH makes the marmalade. Also have a pineapple orange tree, a lemonade tree and cumquats. Also figs, yum! I love figs and they are just beginning to ripen.
Edna in Sydney
When Jill, my late wife, and I stayed one winter in Florida, I tried making different sorts of marmalade. Her favorite was a mixture of cumquats and lemons. Jim.
Someday, I want to try your marmalade Jim C
I can make marmalade with ANY citrus fruit ,,, have you tried Lemons marmalade with some dates for sweetness ? Or Mandarine Marmalade ? mirjam
You are absolutely right, Mirjam. Marmalade is like beer, chili con carne, and lots of other things, They are the same all over the woeld, but they are also different all over the world. It is all a question of local taste. The particular taste we have in Canada, and the UK, is that you need Sevilles.
You are right about Local tastes ... i hear that even Coca cola adjusts tastes [ more sugar , less sugar] , I think we have that Seville type here , but it has a different Hebrew name... We enjoy citrus fruits all winter , The only one i haven`t tried to make marmalade from is pommella . ps i don`t like marmalde very much ...... i do like Rice cooked with citrus juice , all kind of salads , juices. etc,,,, For those who eat Chicken , cooking it in any citrus is delightful . mirjam
Marmalade is like beer, chili con carne, and lots of other things, They are the same all over the woeld, but they are also different all over the world. It is all a question of local taste. The particular taste we have in Canada, and the UK, is that you need Sevilles.
Some of us in Canada think you can do very well with blood oranges which give a gorgeous sunrise colour. And you mentioned kumquats, which make lovely marmelade. My Scottish grandmother made marmalade from tomatoes and oranges--a tad garish in colour to face on your morning toast, I think, but certainly full of vitamins! .
And then we could begin on thick versus thin peel, long shreds versus diced peel.....
Dawne
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