Marmalade Oranges

[237SJ]

Does it have to be Seville oranges or could I just use some Jaffas?

[LyndaB]

You can use any oranges, but Seville are the best ones because they are very bitter - ordinary oranges coud make a marmalade that's too sweet. I think there are more pips in Seville oranges too, which helps the marmalade set. Of course, I might be totally mistaken, wouldn't be the first time!

[jno]

Seville oranges are more bitter, which probably suits the taste better; but Delia's page says Jaffa's are ok

http://www.deliaonline.com/Community/forum.html?forum_action=5&forum_threadid=4154

[237SJ]

Thanks for the replies. I think the Seville orange season is after christmas so I might as well wait (think I`ll chuck some Gran Marnier in when I make it).

[atalanta]

If you use jaffas you will have to cook the skins for a much longer time, or they will remain very hard. With Sevilles the skins are always supposed to be cooked ( even if you strain the skins off at the end to make a jelly marmalade) but jaffa skins are always expected to be thrown away, so the growers do not care about the consistency of the skins of jaffas.
If you do add a liqueur to your marmalade, wait until the very end of the cooking, when the mixture is cooling before you pot it up, or else it will all evaporate if the mixture is very hot.

[mazie]

Seville for the best Marmalade