Seville Orange Marmalade
Recipe:
Make Award Winning Marmalade
Marmalade Workshop with Vivien Lloyd
Recipe: Make Award Winning Marmalade – Marmalade Workshop with Vivien Lloyd
Just over a week ago I was invited to attend a seasonal preserves workshop with two other food writers and bloggers, Sue and Charlotte; it was an exciting opportunity to make award-winning marmalade with Vivien Lloyd, in her lovely country farmhouse just outside Bath. I have attended one of Viv’s excellent workshops before, regular readers may remember my Damson Day post here: Damson Day with Vivien Lloyd: Autumn Preserves Workshop in an Old Somerset Farmhouse, so, with memories of excellent tuition, fine food, friendship along with a little bit of fun, I was really looking forward to making marmalade with Viv, Sue and Charlotte on our aptly named Marmalade Monday. (Or #MarmaladeMonday for all of you twitterers out there!)
Samples of home-made marmalade for Viv to judge
Armed with my solo jar of marmalade for Viv to cast her WI judge’s eye over, I joined Sue and her SEVEN samples at Viv’s lovely home. My marmalade sample was a jar of Three Fruit Marmalade, that I made a few weeks ago – you can read all about it here: The Marmalade Awards, Paddington Bear, Three Fruit Marmalade Recipe and Giveaway; I was delighted when Viv gave me a very credible 17 out of 2o points for it, so not bad for a marmalade beginner! ( I am an avid preserver of chutney, jam, jelly, cheese, relish and curd, but I have only made marmalade three or four times before) The object of the Marmalade Monday workshop was to observe Vivien’s technique for making this classic preserve and then to prepare some oranges for marmalade to make at home, hopefully to award-winning standard for The World’s Original Marmalade Awards, that are being held at Dalemain Mansion on the 2nd and 3rd March this year.
Chocolate Brioche and Marmalade
The day started with a breakfast of chocolate brioche, marmalade muffins, assorted breads and marmalade of course! I also added my personal touch and made some butter curls to accompany our brioche and bread basket!
Home-made butter curls to accompany our brioche and bread basket
Chocolate Brioche and Muffin Bread basket
Vivien had planned a wonderful day of tuition, to start with we were to prepare and make marmalade with her, taking some of our shredded peel home with us, to make marmalade by ourselves as an entry into the Marmalade Awards; then, we would make some Seville Orange Curd, some Marmalade Muffins (recipe courtesy of Allison Patrick) as well as some Seville Orange Ice Cream…..we started by cutting our oranges, juicing them and removing all the flesh, pips and pith……
Cutting and juicing the oranges
Removing pith and pips
…..the pith and pips were then pulsed and chopped and put inside a muslin cloth………
Pulsing and chopping the pips and pith
Making the Muslin Bag with the Pips etc
……and then the SHREDDING started! Vivien showed us how to shred, and we were then on our own; shredding commenced at about ten o’clock and went on for two hours, but it gave us a chance to quiz Viv about marmalade, the awards and ask her for some preserving tips and tricks. I actually LOVE shredding and enjoyed my two-hour shredding session…..although I had “shredders finger” afterwards, a common complaint amongst marmalade makers!
Viv shows us some shredding knife skills
Fine Shredded Seville Oranges
Some of the oranges were prepared for the Marmalade Monday workshop, to make on the day, and as I said before, the rest of the oranges were shredded, and juiced for homework! We all took a container of the juice, muslin bag of pith and pips, as well as the shredded peel home with us…….
Shredded peel, juice and muslin bag to take home to make marmalade
Marmalade making then started on earnest and Viv showed us how to make a batch from start to finish……..
simmer the peel very gently for two hours
Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve,
squeeze the liquid from the bag back into the pan through a sieve, using a large spoon.
Add the warm sugar to the pan and stir until dissolved.
Gradually bring the pan to a rolling boil
Test for a set after 7 minutes, using the flake test.
Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon.
Have some clean warm jars ready
Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.
Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.
I hope my photos of our marmalade workshop will aid you in any marmalade making you embark on; however, Viv also has a very handy and informative video here: Making Marmalade. Having cut, juiced, shredded and stirred all morning, it was time for lunch, which was served in Vivien’s beautiful farmhouse dining room……..
Vivien’s beautiful farmhouse dining room
Mixed Leaf and Herb Salads, with or without chillies!
Home-made Bread…..
Viv’s Fish and Prawn Gratin
Chocolate and Marmalade Cake with Seville Ice cream
The ability to provide informative instruction is a talent that Viv clearly possesses, but to be able to provide bespoke meals for all who attend her workshops is a real bonus, and the food never disappoints, as you can see from the photos above. More details can be found about Viv’s preserves workshops here: Vivien Lloyd Workshops, Viv works with the seasons and seasonal fruit (and vegetables) and all of her workshops include a two-course lunch. Luxury, overnight accommodation can be booked at The Old Vicarage in Kilmersdon, nearby. I can recommend Viv’s workshops without reservation, plus, if you want to learn TRADITIONAL preserving methods, then you must try one of her workshops first, before any modern “style above substance” courses that are so often available!
Vivien Lloyd
We continued after lunch by making Seville orange curd, as well as muffins and ice cream, but for me, the real star of the day was the excellent, clear and informative advice and help that Viv gave us about marmalade making. All three of us are entering our home-made marmalade into this year’s Marmalade Awards, and although I don’t expect a Gold award, I do feel that maybe just one of my many entries (yes, I am now an official marmalade making addict) may scoop a bronze or silver, if I am lucky – WHO am I kidding! Although, all of this marmalade making has really JUST been for fun, whilst supporting local charities and making numerous jars for gifts this Christmas!
Making Award Winning Marmalade!!
With thanks to Vivien and her husband Nigel for a fabulous day, and for all the amazing food, wine and beer (we had a real ale and marmalade matching workshop the night before!) as well as the superb tuition. I would also like to say a BIG thanks to Sue and Charlotte, who picked me up and dropped me off at the railway station, Mwua Mwua! I duly made my “home-work” marmalade, and it is currently winging its way to the Marmalade Awards, well packed of course! I am now working on my next batch, a pink grapefruit and lemon marmalade, and many cakes and bakes will be following on the blog no doubt, as I make my way through dozens of jars of the amber nectar, and no I DON’T mean beer!
An antique muffin warmer……part of the Lloyd silverware!
I could have added many more images, but I hope you have enjoyed what I have shared – talking about sharing, I have Vivien’s permission to share her award winning marmalade recipe, which is below……why not give it a go, or book in to one her workshops? I will be attending the Marmalade Awards this year, where I will be meeting up with some other food blogger friends, Sue and Janice, who have made and entered marmalade……yes, it IS addictive! One last thing to mention, the iBook® First Preserves giveaway winner has been chosen by Vivien, and will be announced in the post as well as here – and the winner is……Elizabeth Pearson who won with her BRILLIANT little poem:
I’ve now got to 60 void of these skills
Marmalade making, it’s a battle of wills
Seville is the type I’d love dearly to make
Win me a book please for heaven’s sake
Well done Elizabeth, I will be in contact! I will leave you with Viv’s marmalade recipe, have a happy Valentine’s Day and see you soon! Karen
Marmalade Muffins
Disclaimer: I was invited to attend a marmalade workshop by Vivien Lloyd free of charge; I was not asked to write a positive review and all opinions are my own. With thanks to Vivien for her generosity. Karen S Burns-Booth
Seville Orange Marmalade
Print recipe
| Serves | Makes around 2.25kg/5lb |
| Prep time | 26 hours |
| Cook time | 10 minutes |
| Total time | 26 hours, 10 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Breakfast, Condiment |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| Website | Vivien Lloyd First Preserves |
Ingredients
- 675g (1lb 8oz) Seville oranges
- 1 lemon
- 1.4kg (3lb) granulated, cane sugar
- 1.75 litres (3 pints )water
Note
An award winning traditional Seville Orange Marmalade from First Preserves, by Vivien Lloyd; make this marmalade for a winning chance at your local WI fairs as well as for the Marmalade Awards!
Directions
| Step 1 | Juice the oranges and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges. |
| Step 2 | Juice the lemon and add the juice to the pan. Put the orange membranes and the lemon shells into a food processor or mini-chopper and chop finely.Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak. |
| Step 3 | Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1 |
| Step 4 | Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved. |
| Step 5 | Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon. |
| Step 6 | Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel. |
| Step 7 | Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set. |
The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
You can read all about making Marmalade and the Marmalade Awards in Vivien’s Blog here:
Vivien Lloyd says
Fabulous comprehensive post about a marvellous marmalade day! I loved teaching you Sue and Charlotte and can’t wait to see your jars of marmalade at Dalemain next month ! X
Karen Booth says
Thanks Vivien for another fabulous day…….I learnt so much and have high hopes for my “home-work” marmalade! LOL! Karen
Rachel McGrath says
What fantastic pictures!!!
Karen Booth says
Thanks Rachel!
Janice says
two hours of shredding! Goodness that sounds like hard work, although I can imagine there was lots of chat and laughter too.
Karen Booth says
It is quite therapeutic actually Janice!
Jude A Trifle Rushed says
What a great post, it sounds such a useful day, and how sensible Viv was sending you home with components, when I took the marmalade course at Leiths two years ago there were not enough jars and I ended up taking marmalade home in takeaway containers! It was a sticky nightmare and if anything I am less confident with making Marmalade, then I was before.
So far I’m unhappy with this year’s batches but I have 2 more Ks of sevilles, so I’m going to watch Viv’s video and have one more attempt.
Your post and obvious enthusiasm are just what I need to try again. Thanks so much Karen.
Have a great weekend
Jude x
Karen Booth says
Thanks Jude! You must have confidence, as you are a fabulous preserver anyway! I hope your next batch of Seville oranges result in fabulous marmalade! Karen
Jacqueline says
A great step-by-step tutorial Karen. I never buy marmalade, but homemade is so much more appealing.
Karen Booth says
Thanks Jac, I am a marmalade addict now, I just love making it! Karen
Laura@howtocookgoodfood says
Good luck Karen! After reading your post I have realised I only boiled mine for 5 minutes instead of 7 so I know it’s not going to get me any points on my marmalade. But, I will enjoy it and definitely have another go next year x
Karen Booth says
Thanks Laura, well, the boiling time can vary, so I am sure your marmalade will be just fine! Karen
Susan says
Loved reading this Karen it took me back, such an enjoyable and informative day. xxx
Karen Booth says
Thanks for the lift from the station and also my bottle of Lovage liqueur, which I will be showing off soon!
Sharon Griffin says
i love homemade marmalade, so much nicer than shop bought x
Karen Booth says
Much better Sharon!
Sarah Jones says
Fab step by step, I have never made marmalde but will certainly give it a try x
Karen Booth says
PLEASE do try, it is fun and very rewarding too!
Tracy Nixon says
Great – will have a go! I have some cute little jars I got for Christmas that need filling!
Karen Booth says
Have a bash at this Tracy! Karen
Terri Betz says
Ahhhh Marmalade! Ambrosia to us. We enjoyed your post and have made ourselves some orange marmalade. Actually quite good! Nothing like it! Thanks to you for teaching and sharing!
Anne Thompson says
Beautiful Images that make you feel that you are in the kitchen
Fiona Matters says
Mmmm, look fabulous. I have some extra oranges at the moment too. Very tempting.
Choclette says
Sounds like a fabulous day Karen and I’m really very envious. Lots to learn and great company too. Lemon marmalade last year is as far as I’ve got, but for a first attempt, I was really pleased.
Arabella Bazley says
Marmalade in a national favourite but has anyone else noticed how difficult it has become to buy whisky marmalade nowadays? Perhaps it is because I am not in London but I just can’t track the stuff down locally. That must be my cue to make it myself!
Jil Meier says
I love homemade marmalade and I’ll try your recipe once 🙂
Frances Fox says
This looks scrumptous.
Lisa Williams says
I have always wanted to try making marmelade and jams thank you for demystifying it for me 🙂
Martina Pichova says
I love eating home-made marmalade, not too sure about making it though. Too much hard work…
Tracy Nixon says
Fab Lovely idea – will print out to try!
Anne Wallwin says
home made marmalade would make a lovely present
Charlotte @charlottekdiary says
What a lovely write up Karen. It was such a fab day, I loved every minute of it. As a novice, I felt really ready to make marmalade at home after our day with Viv, and my results at home have been fabulous x
charlotte jones says
ill definately be giving this a go!
Herbert Appleby says
I made a marmalade once and used dark treacle as well, I couldn’t get it to set though as the treacle was keeping it from doing so. Do you know of a way around this problem because I just love a bit of the dark stuff in sweet food?
Cheers
Herb
Kirsty Fox says
This is a fab review, I have always tried to have a go at making marmalade, and this step by step guide makes it easier for me to understand
Jayne Sullivan says
Looks great. You always make things look so simple to do.
Tracy Nixon says
Never made jam so will have a go!
claire griffiths says
i just love home made maramalade reminds me of my childhood i have never tried to make it myself but will have to give it a go 🙂
sophie buckle says
Looks delicious dont think i could make it this good though
Danielle Pearce says
I havent made Marmalade for ages but after reading about your day plus remembering your step by step I shall endeavour to make some again. It really tastes so much better homemade xxxx
Karen Booth says
Thanks Danielle, do give it a go! Karen 🙂
shelley jessup says
Great post, I really enjoy maralade on my toast in the mornings. Ive not been any since I was at school so think its time to try again, thanks your post.
caroline kelly says
I made jam for the first time not long ago and I love orange marmalade so I will defo try this next. Thanks for posting
Jeremy andrews says
What is the most unusual marmalade? I once came across Prickly pear Marmalade in Malta.
Victoria Androsova says
wow, a bit messy, but worth it)
Rebecca Cawte says
Gives me inspiration to try jam making again. I usually cheat by using my breadmaker!
Maya Russell says
Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/317897340692332547
Maya Russell says
Never made jam or marmalade as it looks quite complicated. I need a jam thermometer. Also worried that reused jars are not sterile enough. What do you do to sterilise your old jars and lids?
Maura McFall says
I love making marmalade and have one of Vivien’s books – however my favourite method is the whole fruit method which makes removing the pith and cutting the shreds an absolute doddle. I merely poach the fruit whole in 3 pints water. 1 hour for large citrus fruit like Seville oranges and grapefruit and about 20 minutes for lemons and limes. Leave the fruit overnight in the cooking water and next day place them in a large colander over a bowl. Slice the fruit in half and using a teaspoon scoop out the pitch and pips into a muslin square. Now the empty shells are ready for slicing into shreds and so so easy now they are soft. The rest of the recipe is much the same as yours. I’ve never understood why anyone would want to spend 2 hours slicing up tough peels when you can complete this process in about 20 minutes. The cooking water is used in the final process so nothing is wasted and all the flavour remains.
Karen Burns-Booth says
Hi Maura,
Making marmalade using the whole fruit method is popular but care needs to be taken when cooking the fruit. Lemons and Limes have very tough skins and need longer than 30 minutes to soften.
Also it’s important the fruit is fully submerged in water to soften the skins.
The whole fruit method, whilst using all the fruit, produces a different flavour and cloudy coloured marmalade.
Vivien promotes a traditional method using a skill that requires time and produces an authentic marmalade.
Sadly our society has become driven by instant gratification hence a shorter method of making marmalade will always have supporters.
For me hand cutting peel is a pleasurable activity, a time to switch off and focus on the task in hand. I stand by my view that the best way to make marmalade is the way described in the post.
Karen