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.
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.