Renowned for their unique flavour and exceptional culinary properties, Seville oranges hold a special place in the hearts of marmalade enthusiasts across the world. Whether you're a seasoned marmalade maker or new to the craft, understanding the qualities of Seville oranges and their role in this timeless preserve will enhance your appreciation for this delightful spread.

Here at Freeman & Harding, we're here to make the storage of your Seville marmalade all the easier with a wide collection of glass jars perfect for hobbyists and businesses. We have created this helpful guide to explore Seville marmalade and see why it's a popular choice for marmalade makers.

When Are Seville Oranges In Season?

Seville oranges, often referred to as bitter oranges, are a prized fruit that enjoys a relatively short season. These oranges typically make their appearance in late December and remain available through February, depending on the climate and harvest conditions. Their limited availability makes them all the more special, with avid marmalade makers eagerly awaiting their arrival each year.

Unlike sweet oranges, which are cultivated year-round in various parts of the world, Seville oranges thrive in cooler temperatures. They are primarily grown in Spain, particularly in the Andalusian region surrounding the city of Seville, which lends the fruit its name. Their distinct bitter flavour and high pectin content make them a sought-after ingredient for marmalade and other culinary uses. The early weeks of the year are the perfect time to stock up. If you're looking for well-made, high-quality glass jars to store your Seville marmalade, choose Freeman & Harding now. Our marmalade jars come in various shapes and sizes, from our 1lbs jars, to 10oz round jars perfect for a variety of uses.

How Are Seville Oranges Different From Sweet Oranges?

Seville oranges differ from their sweeter alternatives in several ways, making them uniquely suited to certain culinary applications. Their flavour profile is significantly more tart and bitter - while sweet oranges are enjoyed fresh as a snack or juiced for their sugary nectar - Seville oranges are rarely eaten raw due to their sharp taste.

The peel of the Seville orange also differs. It is thicker and more textured than that of sweet oranges, with an aromatic zest perfect for marmalade recipes. The high natural pectin content found in both the peel and the flesh of Seville oranges creates the perfect gel-like consistency in preserves, eliminating the need for added pectin.

Additionally, the juice of Seville oranges is more acidic, making it a favourite in dressings, marinades, and even cocktails. This sharp acidity also acts as a natural preservative, which is one reason why marmalade made from Seville oranges can be stored for extended periods.

The History of Seville Marmalade

The tradition of making marmalade from Seville oranges dates back centuries, with its origins rooted in the Mediterranean region. The fruit itself was brought to Spain by Arab traders during the tenth century, and by the seventeenth century, it had become a staple in British households. Early marmalades were often made with quinces until the unique qualities of Seville oranges were discovered.

How to Make Seville Marmalade at Home

If you're interested in making your own Seville marmalade, the team at Freeman & Harding have created an easy to follow recipe: 

Ingredients:

• 1 kg Seville oranges

• 2 liters water

• 2 kg granulated sugar

Instructions:

Prepare the Oranges: Wash the oranges thoroughly. Cut them in half and juice them, reserving both the juice and the seeds. The seeds contain pectin and will be used later.

Slice the Peel: Thinly slice the orange peel, adjusting the thickness to your preference. The peel adds texture and flavour to the marmalade.

Create a Pectin Bag: Place the seeds in a muslin cloth or cheesecloth, tie it securely, and add it to a large pot along with the sliced peel, juice, and water.

Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the peel is tender.

Add Sugar: Remove the pectin bag and discard. Stir in the sugar until fully dissolved. Increase the heat and boil the mixture rapidly, stirring occasionally to prevent sticking.

Test for Setting Point: After about 10 minutes, test the marmalade's setting point by placing a small amount on a chilled plate. If it wrinkles when pushed with your finger, it's ready.

Jar the Marmalade: Pour the marmalade into sterilised jars while still hot. Seal immediately and allow to cool.

With all the steps followed, you now have your own marmalade to enjoy on toast or however else you see fit. For larger quantities of marmalade, adjust the recipe accordingly. 

Contact Freeman & Harding now for more information

Are you looking for quality glass jars to store your Seville orange marmalade? Choose Freeman & Harding for our wide selection of stock, perfect for all your marmalade storage needs. We also offer various jars for different applications, including jam jars, pickling jars, honey jars, and more. Contact our team now for more information on our stock.