Best 2 Bitter Orange Marmalade Recipes
Indulge in the delightful world of bitter orange marmalade, a vibrant and versatile preserve that captures the essence of citrusy goodness. Originating in the Mediterranean region, this marmalade is crafted from bitter oranges, a unique citrus variety known for its distinctive flavor profile. With its vibrant orange hue, this marmalade is a feast for the eyes, while its tantalizing aroma fills the air with a burst of freshness. Savor the perfect balance of sweet and bitter notes, complemented by a hint of zesty acidity. This versatile condiment pairs wonderfully with a variety of foods, from toast and scones to yogurt and ice cream. Whether you're a seasoned marmalade enthusiast or a newcomer to this citrus delight, our collection of recipes will guide you through the process of creating this delectable treat. From traditional methods to innovative twists, these recipes cater to diverse preferences and skill levels. So, embark on a culinary adventure and discover the endless possibilities of bitter orange marmalade.
Check out the recipes below so you can choose the best recipe for yourself!
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Our sunny Seville oranges are grown by Rocio Gahona on her farm in Huerta Ave María, Spain. We figure if anyone knows how to make the most of this sensational citrus fruit, it's Rocio, and so this recipe for magicking them into marvellous homemade marmalade is based on hers.
Provided by Rachel de Thample
Time 5h
Number Of Ingredients 6
Steps:
- Method 1. Line a sieve with muslin (or a small piece of thin, clean cloth) and set it over a bowl. Halve the oranges and lemons and squeeze their juice into the sieve, so the cloth catches the pips and pith. Set the bowl aside to let the juice drip through the cloth. Discard the juiced lemon peels (or keep it for use in other dishes). 2. While the citrus juice is filtering into the bowl, shred the orange peels. Cut the orange halves in half again so you can flatten them on your chopping board. Don't worry about any pulp or pith still attached, it'll add flavour and texture to the marmalade. Slice the peel as thick or thin as you prefer, remembering that it will plump up as it cooks, so slice it a bit thinner than you'd like it to end up. If you come across any more pips, add them to the sieve over the bowl. 3. Gather up the cloth full of pips and tie it into a bundle to keep the pips inside. They contain pectin, which will help the marmalade set. 4. Pop the bundle of pips in a large sturdy pot along with the shredded peel, citrus juice and 4 pints of water. Cover and set aside to soak at room temperature for 24 hrs. 5. After 24 hrs, set the pot on a medium-high heat to come to a gentle boil. Cook for about 1 hr 30 mins, till the orange peel has become soft. Carefully remove the bag of pips from the pot and squeeze it gently to wring out any remaining juice and pectin. Take the pot off the heat. 6. Add 500g caster sugar for every pint of liquid and peel in the pot. You should need around 1.5-2kg. Stir till the sugar has completely dissolved, then pop the pan back on the heat and bring it to the boil. Boil rapidly for 30 mins-2hrs, till the marmalade's setting point is reached. The amount of time depends on the pot you use and the amount of pectin in the pips, so keep an eye on the marmalade. When it looks thick and sticky, do the set test. 7. You'll know your marmalade is done when you spoon a little onto a cold plate and let it cool. The surface should be set, and it'll go wrinkly if you push it gently with your finger. 8. Pour the marmalade into warm sterilized jars (see our tip) and seal right away. Store and enjoy till next year's Seville oranges are in season.
ORANGE MARMALADE BUTTER
Steps:
- Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
Tips for Making Bitter Orange Marmalade
- Use ripe bitter oranges. The best time to make bitter orange marmalade is when the oranges are at their peak of ripeness. This will ensure that the marmalade has the best flavor and texture.
- Wash the oranges thoroughly. Before you start making the marmalade, be sure to wash the oranges thoroughly. This will remove any dirt or pesticides that may be on the skin.
- Remove the pith from the oranges. The pith is the white part of the orange that is located between the peel and the flesh. It is important to remove the pith before making the marmalade, as it can make the marmalade bitter.
- Use a sharp knife to slice the oranges. When you are slicing the oranges, be sure to use a sharp knife. This will help to prevent the oranges from tearing.
- Cook the marmalade in a large pot. When you are cooking the marmalade, be sure to use a large pot. This will give the marmalade plenty of room to bubble and expand.
- Stir the marmalade frequently. As the marmalade is cooking, be sure to stir it frequently. This will help to prevent the marmalade from sticking to the bottom of the pot and burning.
- Use a candy thermometer. When you are making the marmalade, it is important to use a candy thermometer. This will help you to ensure that the marmalade reaches the correct temperature.
Conclusion
Bitter orange marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or biscuits. It can also be used as a filling for tarts and pies. If you are looking for a new and exciting marmalade to try, I encourage you to give bitter orange marmalade a try. You won't be disappointed.
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