I will never forget the first time I tasted home made marmalade.   I was visiting relatives in Scotland.  They lived on a sweet farm just outside Dumfries.        A behemoth, ancient  Aga stove  dominated their kitchen.  Several large pots simmered away and filled the air with the perfume of oranges.   Knives flashed and turned the knobbly peel of Seville oranges into fine, slender  slices.   Batches of the most perfect of preserves, homemade marmalade, cooled in small jars.

The season for these sour oranges is short.  Just a few weeks in late January and February.    Sometimes you can still find them in stores as late as March.  Our divine Ladner food store, JARRY’S MARKET,  made it possible to make marmalade this late in the year. Every marmalade aficionado know the best marmalade uses Seville oranges.  Their thick, bitter peel holds the secret to this most heavenly concoction.   It is this peel and pits that supply the necessary  pectin.    One can buy marmalade but it never tastes quite as delicious or gives us the same satisfaction of making it ourselves .

Making Seville orange marmalade is a two day process.   However, it is not difficult.   You juice the oranges and thinly slice or finely chop the rind the first day and have it  sit quietly over night.  The next day you add the sugar and cook the marmalade.  You do need a good size pot and a candy thermometer.   Absolutely no pectin is added.

One does not refer to marmalade as jam.  Jam is made with fruit and even vegetables, but marmalade is always and only made with citrus fruits.  The name is Portuguese in origin and refers to a preserve made with quince.

The recipe for SEVILLE ORANGE MARMALADE awaits you in MRS.BUTTERFINGERS kitchen.  Bon Appetit dear friends.





    • Dear Gayle, You have excellent taste. Dundee Seville Orange marmalade is the Rolls-Royce of marmalade. I still have the white china jar that contained Dundee Marmalade – a remembrance of my time in Scotland. Cheers Virginia

  1. Orange marmalade is my favorite! I hate to admit that I have never had homemade orange marmalade and am lucky if I can find a decent one in stores. You make it sound easy, Virginia, being created in your kitchen. I can only swoon at the thought of having it on a freshly buttered biscuit. And I will read the recipe and dream of making it. Cheers! I hope spring is drifting your way. All ok here.

    • My dear No Nell, It is a joy to hear from you. Growing up in an era when making jams and jellies was the order of the day marmalade (store bought) was a rare treat. Oranges in the far north were expensive and were never made into jam. My Seville oranges came from California and were so reasonably priced husband Lar and I made several batches. My first taste of Seville marmalade was on scones with Danish butter. I devoured them standing at the kitchen window looking out at mist shrouded hills. I returned in the autumn to find a gorgeous shade. The heather was in full bloom. All is going well here and crocuses are blooming in my garden. Cheers Virginia

  2. OH YUM! Marmalade or honey on my toast. Nothing else works. Everything else I like turns the toast/bread into a sandwich. It’s always a delicious adventure to come here. I adore you!

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