Monday, January 3, 2011

Making Homemade Orange Marmalade

I fell hopelessly in love with orange marmalade during a trip to Scotland in the same way that I fell in love with clotted cream while living in Oxford.  I knew from the first bite of each that they would be permanent fixtures in my kitchen, and I had hoped to one day learn to duplicate these British delicacies.

Inasmuch as I thoroughly enjoy, and am a prolific prolific maker of relishes and chutney, the skill involved in successfully making jams and jellies has always eluded me.  So when I saw this can of Seville oranges at Williams-Sonoma and read the very simple instructions, I knew I had to give it a try.  I was very pleased with the results.  This can makes an excellent and very fresh tasting marmalade reminiscent of what I had each morning in Edinburgh, and the process is astoundingly easy.  A can of Seville oranges, sugar, and a "knob" of butter are all it takes to get wonderful results.

I encourage anyone who loves marmalade the way that I do, but who has always been a bit hesitant to make it, to buy yourself a can of these Seville oranges and plunge right in.  I knew I had it right when my brother-in-law said he disliked this as much as he disliked the Keiller Dundee brand from Scotland.  Success!

Another resolution to check off of my list!  

Of course we had to have the marmalade for breakfast this morning, so I made a batch of Mile High Biscuits in order to try it out. DELICIOUS!


3 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening
1 egg, beaten
1 1/4 cups milk

Whisk together first five ingredients in a medium mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk; mix until dough forms a ball. Do NOT overmix. Turn dough out on a lightly floured surface and knead 10-12 times, only. Roll out to 3/4 inch, cut with a 1-1/2" round floured biscuit cutter. Place on lightly greased baking sheet and bake at 475 degrees for 12-15 minutes or until golden.

A Passion for Preserves: Jams, Jellies Marmalades, Conserves Whole and Candied Fruits

1 comment:

Elizabeth said...

I adore orange marmalade! Yours looks delicious!