Grandma Annie’s Seville Orange Marmalade

Back in the 1950’s my Scottish grandmother gave Mum her old family recipe for proper marmalade – a classic British preserve. I can remember her making Grandma Annie’s Seville orange marmalade by hand every year, stirring the pot with love and cutting up all the peel by hand. I decided to work out how to make it more easily in my Thermomix about 18 years ago and have been have been enjoying it ever since!

Dad, having grown up with it, loved Seville orange marmalade on his toast. We children in the next generation grew to like it too, even though Seville oranges have a certain natural bitterness. As a matter of fact, you can’t eat them fresh, as I know to my cost. They need long cooking and a lot of added sweetness.

Cook this delicious marmalade using fresh Seville oranges when they are in season, which is usually about three or four weeks in January and early February. It’s also worth freezing some so you can make marmalade throughout the year.

This recipe is suitable for TM6, TM5 and TM31.

ACTIVE TIME 30 MINUTES

TOTAL TIME HOURS

MAKES 3 x 450 g JARS

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Ingredients

  • 1200 g water, plus extra if needed
  • 350-400 g organic Seville oranges, whole (if frozen, see 6th tip)
  • 1 organic lemon, whole
  • 750 g unrefined cane sugar, organic for best flavour
  • ½-1 tsp unsalted butter or coconut oil, optional

Method

  1. Place 1200 g water in TM bowl. Place whole oranges and whole lemon in Varoma dish, cover with Varoma lid and steam 60 min/Varoma/speed 1 – the fruits will soften and start to collapse. Set Varoma aside on upturned Varoma lid, leave steaming water in TM bowl (you need it), and allow steamed fruits and steaming water to cool approx. 30 minutes.
  2. When fruits are cool enough to handle, cut them in half and scoop out the insides including pips, then add flesh and pips plus any juices to reserved steaming water in TM bowl. Set splash guard (TM6) or simmering basket (TM5, TM31) on TM lid instead of measuring cup and cook 15 min/Varoma/speed 2 (see 1st tip); meanwhile, set hollowed fruit skins aside separate from each other to dry out a little.
  3. Remove splash guard (TM6) or simmering basket (TM5, TM31) and replace with measuring cup, then blend cooked liquid, pulp and pips 3 min/speed 10, increasing speed gradually from 5-10 over the first 10 seconds. Transfer blended mixture to a bowl and leave to cool while empty TM bowl also cools at least 15 minutes.
  4. Place orange and lemon skins in cooled TM bowl (see 5th tip) and Turbo 0.5 sec/3 times to chop; have a look at the result then repeat with one or more 0.5 sec pulses if you wish to have a finer cut. Transfer to a plate and set aside.
  5. Set TM scales to zero then return chopped peel to TM bowl and add enough of the reserved blended mixture so the total weight is 750 g, adding extra water if needed. (See 2nd tip if you have some blended mixture left over.)
  6. Add 750 g sugar then set splash guard (TM6) or simmering basket (TM5, TM31) on TM lid instead of measuring cup and cook 20 min/100°C/speed 2 – see 3rd tip.
  7. Keeping splash guard (TM6) or simmering basket (TM5, TM31) in place on TM lid, cook 3 min/Varoma/Speed 3. Test for setting point (see 4th tip) and, if necessary, repeat cooking and re-testing until at setting point.
  8. To help fruit remain distributed throughout marmalade, allow marmalade to cool in TM bowl for 10 minutes before transferring to warm sterilised jars. Cover immediately with sterilised lids and set sealed jars aside to cool overnight before using, or store jars in a cool place for up to 6 months. Once opened, refrigerate and use within 2 months.

Janie’s Tips

  1. In step 2, if liquid starts to bubble up onto TM lid, reduce temperature to 100°C.
  2. If you have 250 g or more extra blended mixture leftover in step 5, set it aside to cook later as a second batch of marmalade: in step 6, weigh it into TM bowl and add an equal weight of sugar (instead of 750 g) and reduce cooking time to 15 minutes.
  3. In step 6, if liquid starts to bubble up onto TM lid, pause the cooking and remove splash guard or simmering basket, add ½-1 tsp unsalted butter or coconut oil (optional), replace splash guard or simmering basket, increase to speed 2½ and decrease temperature to 90°C for approx. 20 seconds; once the boiling has subsided return the temperature to 100°C and continue at speed 2½ for the remainder of the 20 minutes. Lower the temperature again to 90°C for 20 seconds if required.
  4. To test for setting point, remove TM lid, set TM bowl on worktop and tip TM bowl slightly towards its pouring lip so the marmalade comes about 3 cm up the side of the TM bowl, then stand it upright again. If marmalade is at setting point, the liquid will be sticky, slightly thick, and will, along with bits of rind, stay on the side of the TM bowl.
  5. If you like the rind in your marmalade to have a more rustic traditional look, cut the peel with scissors or a sharp knife into narrow strips in step 4 instead of turbo pulsing. I often hand cut a third of the peel and turbo pulse the rest.
  6. Fresh whole Seville oranges can be frozen in a freezer safe container for up to 1 year. Defrost fully in a bowl then add any defrosted juices to TM bowl in step 1 before steaming the whole fruits.
  7. Marmalade can be cultured to make it probiotic if desired. Upon opening a jar of marmalade, add 1 Tbsp kombucha or dairy whey (from making live Greek yoghurt) and stir well. Replace lid and leave on countertop at room temperature for 4 days, then serve or keep chilled in fridge and use within 6 months. This will make the marmalade more easily digestible and gut friendly.
  8. This recipe is gluten free, vegetarian and vegan. Please read your ingredient labels to ensure all your ingredients are gluten free if required.
  9. For dairy free, use coconut oil instead of butter (if using), and culture with kombucha instead of dairy whey (if using). Please read your ingredient labels to ensure all your ingredients are dairy free.
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