It's that time of year when Seville oranges, Citrus aurantium, can be found at local farmers markets, grocery stores, and in neighbors' backyards. But buyer beware, for these citrus treasures are not meant for casual snacking! Unlike their sweeter counterparts, Seville oranges require a few steps before being enjoyed but are well worth the effort.
Seville oranges are remarkably bitter, but their peels pack a super citrus punch and are prized for their fragrance and flavor. They're excellent when candied, and the juice can be used to replace lemon in savory dressings and sauces. The seeds and pith are high in pectin but don't taste like citrus and so can be used to thicken all sorts of jellies and jams. Perhaps the most popular way to use Seville oranges though, and my favorite, is for marmalade.
As I write, the house is filled with a bright citrus scent from the oranges we sliced and simmered today. With only 8 oranges, (about 3 lbs.), a few lemons and sugar, we canned 5 pints of delicious marmalade. There is nothing like homemade marmalade from fresh, local oranges to add a burst of citrusy flavor to morning toast or scones. It's also great in cakes, tarts, and as a filling for pastries. Preserved marmalade also makes a lovely, homemade gift.
So, keep an eye out for the Seville oranges this season! As Paddington, the famous bear with a penchant for marmalade, would agree, there's something truly special about the process of turning these humble oranges into a delightful spread.
Here's a recipe you can try from the National Center for Home Food Preservation:https://nchfp.uga.edu/how/make-jam-jelly/marmalades/orange-marmalade/