rachel19 Posted February 14, 2012 Share Posted February 14, 2012 Hi all, being Seville orange season I bought a kilo to make some marmalade (not done this before with fresh oranges, only the tins). Now i was going to follow Delia's recipe as it seems fairly straight forward but thought i'd find out if anyone has done this particular one successfully or if there are any other tried and tested good recipes? Quote Link to comment Share on other sites More sharing options...
jasperaliceuk Posted February 14, 2012 Share Posted February 14, 2012 (edited) This is the recipe I have been using for years since I tore it out of the Evening Standard one day! http://www.culinaryanthropologist.org/recipe%20pdfs/Mum%27s%20marmalade.pdf It rarely fails - except for my current batch - I was too impatient with extracting the pectin from the second boiling of the orange flesh and didn't squeeze it enough - remember that and it should be fine. I had to reboil the lot with extra lemon juice. I've also experimented with adding dark brown sugar - just a portion of the total quantity - to give a darker marmalade and richer flavour. Or you can use treacle as the recipe suggests. Sue Edited February 14, 2012 by Guest Quote Link to comment Share on other sites More sharing options...
rachel19 Posted February 15, 2012 Author Share Posted February 15, 2012 Great, thanks very much for that. I'm now torn betwen that, the Delia on and one i had through today from the River Cottage newsletter. Oh well, couple more days to decide i guess! Quote Link to comment Share on other sites More sharing options...
C&T Posted February 16, 2012 Share Posted February 16, 2012 I've made Delias dark chunky marmalade and it tasted great - assuming you don't prefer the very pale with no peel type marmalades! She also has a Marmalade Bread and Butter Pudding recipe, which is fantastic with the homemade marmalade! Quote Link to comment Share on other sites More sharing options...
