End/JAN - Early FEB: Season for ...

It is now, the season for Seville Orange!

And the Seville orange for making a marmalade!

I made it again this year which becomes my third year.
I bought them last week at Portobello market, famous for antiques and as a tourist spot.
Indeed, it is not only for antiques but local people come here to buy fresh vegetables and fruits and other specialities such as artisan bread, cheese, pastries, etc.

Some of stalls sell vegetables that we are not able to get from supermarket, e.g. Romanesco (light green broccoli/cauliflower like), chicory (have seen red one as well), Radicchio (a sort of lettuce? of the Italian) and so on.

This time, it is for Oranges from Seville, Spain.
It is specifically for making marmalade as it does not have sweetness itself making a gorgeous one, some of you might have seen marmalade labels claiming 'Seville orange marmalade'.

It starts from cutting the outer skin into quarter, then cut into thin stripe, (or thick if you like)

 then, soak in water together with the juice squeezed from the fruit.

I use the copper made jam pot which I have bought in France for the first time to make this!

Together with skin of the fruits and pips put in a moslin bag, it is heated until the quantity being reduced to half.

The moslin bag is removed by squeezing out of as much pectin as it is possible, then sugar is added, continue cook until the texture become thicker.

Prepare sterilising some jars by boiling them for a while (with lids), put all of them into jars before they are cooled down.

 

3 pounds of oranges make this much marmalade.

Look forward to making it another batch in a year 2014!!!