Seville oranges have a high pectic content which makes these preserves have a good set – AKA it isn’t runny. Now, not everyone likes marmalade – it’s deceptively pretty and a bit bitter. I like to keep a few pots of it around to slather on thick toast or to mix with Greek yogurt and granola. You might also decide to make a sweet, basic crust (think flour, butter, sugar, water), and spread the marmalade in it, bake it for 20-30 minutes and enjoy a Seville Marmalade Crostata. You can find oranges and slice them or buy these for a great shortcut.
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3 responses to “Seville Orange Marmalade”
Hello! How nice to see a post from you, I was wondering how you were. I’m not a huge marmalade fan, but we do use it in our fruit cakes! Hope all is well.. x
Hi Celia- I know, it’s been ages…long story (aren’t they all?!)…but I will get back to regular posts this fall. Hope you are great. Must be getting near spring there? x
We’re trudging along, Em. You know how it is. 🙂 Yes, spring just around the corner, although we’ve barely had a winter here this year, it’s been so mild!