I am posting this here because this is the time of year when greengrocers in Britain stock Seville oranges: This is an extremely good recipe, quick to make and preserves the flavour much better than boiling the oranges for an hour and a half: Ingredients 2lb Seville Oranges 1 large lemon 4lbs sugar (this can be 2lbs Demerara and 2lbs Preserving sugar) Equipment Pressure cooker Preserving pan Sugar thermometer Sieve Sharp knife and chopping board Wooden spoon, ladle, and ideally a jam funnel The usual three cold saucers Warmed jars, covers, etc. Method Put the sugar in the oven to warm, and heat the washed jars in the oven to at least 100 deg. C for at least 15 minutes to sterilise them. Put the whole oranges and lemon into the pressure cooker with 1¾ pints of water and cook at high pressure for 8 minutes. Separate the pips and pulp from the peel. Boil the pips and pulp with the liquid for a further 5 minutes then sieve the pips out of the liquid and pulp. Meanwhile, cut the peel as desired. Since it is hot and sticky, this is best done wearing washing up gloves. In a preserving pan, put the cut peel and the orange pulp (without the pips). There must be at least 1½ pints of liquid. Add the warmed sugar and stir until dissolved, then boil until the jam temperature (104 deg. C) is reached (maybe 20 minutes). Test with samples on cold saucers. When the marmalade has reached jam temperature take it off the heat and allow it to cool for 5-10 minutes, then pour into jars, cover and label.
I gather the Philippines is renowned for marmalade... "The calamansi marmalade of the Philippines won a silver medal in the international category at the 2012 World Marmalade Championships held recently in England. British chef and Bacolod resident Robert Harland made the local citrus fruit with brandy. This is the first time the Philippines has been represented at the championships, now on its seventh year. British embassy Charge d’ Affaires Trevor Lewis congratulated Harland: “This is a great example of the UK and Philippines working together. A British national uses local produce to make marmalade in the Philippines that then wins an international award in England. It must taste good!” Harland’s citrus concoction scored 19 points out of a maximum of 20. Singaporean Sharon Lee Puay Ming won the gold medal. “I had heard that one can make a very decent marmalade using calamansi so I decided to have a go. I liked the taste, as did friends so when I heard about the championships I thought why not give it a go. But I knew that competition would be fierce with so many entries coming in from around the world,” Harland said." http://www.philstar.com/news-feature/789671/calamansi-marmalade-bags-silver-world-tilt
Interesting. I would certainly go with whisky, rather than brandy. My recipe well, its not mine, I got it from my elder son's godmother) would work with calamansi, I think, but the pressure cooking time should be reduced and the lemon might perhaps be omitted.
I think I actually heard the opposite in that marmalade is hard to come by in the Philippines. Is that right? But I like the sound of Calamansi marmalade and that chap seems to have evidently brought a taste of the Philippines to the UK.
I have now Googled my way through a number of calamansi marmalade recipes; they all agree that the pips should be omitted entirely and that calamasi are high in pectin, s the lemon can be omitted. Since marmalade is hard to come by in the Philippines, the expatriate must plan on making his or her own... and the calamansi seems suitable...
