I know citrus is the theme everywhere you look right now, but I seriously cannot get enough. Satsumas, Cara Caras, meyer lemons…..really my favorite thing about winter. So when I came across these Seville Oranges for the first time in I can’t even remember, I excitedly snatched up way too many. We were out of marmalade anyway. I think one of the only things you can do with Seville oranges is make marmalade, right? They are super bitter and sour and have a thick tough rind which make it nearly impossible to peel. Not to mention they contain about 25 seeds per orange! BUT they are so beautifully aromatic and all of those other characteristics make for a mean marmalade. The good kind that that kicks you in the mouth jolting your tastebuds awake.
I’ve never actually made marmalade before so after reading dozens of recipes, I settled on this amalgamation of a few. The key is to save all those seeds because they give you the pectin that will ensure the marmalade sets properly.
I bought way too many oranges so ended up with a giant batch. I’m hoping our neighbors like marmalade. So I’ve scaled the recipe down here to a reasonable, worth your while yet not filling your fridge, amount. I also didn’t can mine because I’m storing it all in the fridge.
seville orange marmalade
makes 1 quart
- 3 Seville oranges
- 5 cups water
- pinch of salt
- 4 cups sugar
Wash oranges well and cut in half around the equator. Set a non-reactive mesh strainer over a bowl and squeeze the orange halves to remove the seeds, really digging in with your fingers to make sure you got all of the stubborn ones hiding deep in there. Tie the seeds up in cheesecloth and reserve the juice.
Cut up the rinds into fairly even sized pieces about 1/4″ long and as thin as you can get. In a large stockpot, add the orange pieces, seed pouch, water, salt and juice. Bring to a boil, then reduce to a simmer, and cook until the peels are translucent, about 20 to 30 minutes. At this point stir in the sugar, return to a full boil then reduce the heat to a gentle boil. Stir occasionally so it doesn’t scorch the bottom.
Continue cooking until it has reached the jelling point, about 220F degrees, if using a candy thermometer. To test the marmalade put a small amount on a plate that has been chilled in the freezer, return it to the freezer and check it in a minute. It should be slightly jelled and not run all over the plate. If not, continue to cook until it is.
Once done, pack into clean jars, leaving lid off until cooled to room temperature, then store in the fridge.
bacon & marmalade on pumpernickel
This is a recipe I found in Ruth Reichl’s recent book My Kitchen Year which was adapted from a dish she had at Prune restaurant. It is going to be my new go-to lunch….or breakfast. So simple and so good and satisfying, especially with a nice pint of porter.
Use a bacon with a softer smoke, such as applewood, or a maple bacon, and a dark, dark, dark pumpernickel. My favorite is from a local baker here in Seattle called Tall Grass Bakery. It’s full of all the good stuff like sour rye, molasses, chicory, anise and caraway.
- 4 slices of pumpernickel
- 6 slices bacon
- 4 Tablespoons marmalade
Fry the bacon in a skillet over medium heat until cooked but not crispy. You want the pieces to be floppy. Toast the bread, slather as much marmalade as you’d like on each side and fill with 3 slices of bacon each.