Hand-Cut Seville Marmalades

Old-Fashioned Hand-Cut




If you have ever made marmalade you know how time consuming and labourious the process is but when you take your first spoonful of it you realize that it was worth every bit of effort.


An old fashioned one in its preparation and flavour but is a beautiful golden amber colour with thick chunks of orange peel in it and when you put it on your toast in the morning it will make you feel like you are sitting in the middle of an orange grove in the sunshine. It has a spritzy, zesty, fresh peel aroma with a hint of fragrant orange blossoms. Lighter in flavour than the Demerara one but still intensely orange.


A very intense bitter/sweet orange taste with a soft natural jelly texture and an almost gooey treacle accent and appearance because of the long slow cooking time and demerara sugar that is used. The addition of Scotch in the marmalade is not to confuse happy hour with breakfast; it is added to give it depth and intensity without booziness since 95% of the alcohol is burned off during the cooking process.


I think most people equate marmalade with their morning toast and a wonderful cup of Earl Grey tea or a great cup of coffee but either one of these marmalades is astounding on top of a grainy cracker with a Queso Azul blue cheese from Spain,  Camembert, or even an aged Manchego. Good alcohol pairings with these marmalades might be ones that you even have in your cupboard ~ a Madeira or a White Port for the lighter marmalade and a late bottled Vintage Ruby Port works really well with the Muscovado one or even a little tipple of Scotch!


Dollop onto ice cream, incorporate into salad dressings, BBQ marinades for chickem and fish, in cakes, frostings, trifles, stirred into oatmeal, even scrambled eggs with chorizo or bacon, on waffles with creme fraiche, poached eggs with a spoonful of marmalade on top and then add a shot of Tabasco! Yep you heard me. Divine…. and of course you can just spoon it into your little gob!


If you are fed up buying marmalade where the peel in the marmalade is nonexistent, or tough, tasteless and overly sugared, or the peel has been run through the Cuisinart instead of being hand-cut; where the jell is like a rubber tire ~ then you might want to try these. No jelling agents are used in my marmalades; they set naturally because I use the seeds for pectin. My rind is thickly sliced, all cut by hand and you can surely taste and see the fruit and the jell texture has structure yet delightfully soft. No jelling agents are used in my marmalades; they set naturally and they are not too sweet.  You can surely taste the fruit.


Some have attempted to grow these orange trees in England but the trees died from the cold temperatures. Now the majority of Seville orange exports are to England and Scotland just to make marmalade. There is sufficient record around the world about the number of varieties and stories that surround these bitter oranges; the Seville orange in particular. It is said that it was originally native to South East Asia, then migrated into the Middle East, then to the Mediterranean where it was cultivated in Spain around Seville between the 9th and 12th centuries before arriving to the New World.

Besides the Sevilles’ use in marmalade, the juice is fermented and distilled for spirits, liqueurs, wines & vinegars; the bark is used from the trees for potions, perfumes, creams as are the flowers, the leaves and fruit pulp. Throughout the world, numerous medicinal purposes have been explored, even some controversial, more notably remedies around weight loss and its use as an appetite suppressant. Hey have two spoonfuls! Does not need to be refrigerated after opening.

“A Good Cook is Like a Sorcerer Who Dispenses Happiness”