Seville Orange Grapefruit Rosemary Marmalade

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness that can be spread on toast, sandwiched in cakes and devoured within a bacon roll. Don’t knock it ‘til you’ve tried it.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

Alongside my cakes I also sell homemade preserves at the market stall and hands down marmalade is the preserve that is most requested. There is a bit more effort involved in marmalade which makes it harder to churn out than other jams. Plus the Seville orange season is so short that I usually sell out by the end of February but that is what makes it so deliciously elusive.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

If you are a marmalade lover you simply must try making it yourself. It is the most satisfactory of jobs and definitely my favourite preserve to make. Do set aside a weekend for your torrid marmalade affair since you need to leave your pith and peel soaking overnight to soften. It’s a perfect job for these wintry days when even looking out the window chills you to the bone. No, instead, switch on a podcast, grab a kitchen stool and start juicing those oranges.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

The two pieces of equipment which revolutionised my marmalade making was a decent juicer and an excellent knife. I have had many a juicer in my time but the one I currently use is the Mexican elbow which juices quickly, doesn’t take up much room in your kitchen and is easy to clean. I bought a lime, lemon and orange one before realising that the only one you really need is the orange one as it makes short shrift of all citrus, including the larger grapefruit. A good tip is to cut the fruit into quarters first so you can extract as much juice as possible.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

For removing the pith from the peel of the orange you need a very sharp knife with a fine blade, otherwise the job is nigh on impossible. Japanese knives are excellent for this purpose as you need to run the knife between the pith and the peel at an almost horizontal angle so you can separate them.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

I’m rarely content to just do a straightforward jam so I used grapefruit here where one would normally use lemons and rosemary because I am a herb ninja. I think grapefruit and Sevilles pair up beautifully, there is a sharper and more interesting edge to the marmalade when using grapefruit which I love. The earthy notes of the rosemary add a lovely profile against the fruiter elements and also look so beautiful in the jars.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

So these past few weekends I’ve enjoyed being in severe marmalade mode stockpiling my jars for when I return to the stall in early March. It’s first come first serve guys!

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

Equipment used for marmalade:

Print Recipe
Seville Orange Grapefruit Rosemary Marmalade
This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness.
This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness
Prep Time 1 hour
Cook Time 2.5 hours
Passive Time overnight
Servings
8x 190g jars
Ingredients
  • 1 kg Seville oranges about 7
  • 1 grapefruit
  • 2 tablespoons very finely chopped rosemary leaves
  • 1.5 litres water
  • 1.2 kg granulated sugar
Prep Time 1 hour
Cook Time 2.5 hours
Passive Time overnight
Servings
8x 190g jars
Ingredients
  • 1 kg Seville oranges about 7
  • 1 grapefruit
  • 2 tablespoons very finely chopped rosemary leaves
  • 1.5 litres water
  • 1.2 kg granulated sugar
This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness
Instructions
Day One
  1. First juice the oranges and the grapefruit. Place the juice into a preserving pan and reserve the pips, putting them in a separate bowl.
  2. Then taking the remains of the fruit, remove the pith and inner membrane using a very sharp knife at an almost horizontal angle cutting closely against the peel. Set the peel aside.
  3. Place all the pith, inner membrane and stray pulp on top of a large muslin cloth, bringing the cloth together and tying together with string to make a bag.
  4. Thinly slice all the peel.
  5. Place the sliced peel, rosemary and the muslin bag in the preserving pan with the juice and add the water.
  6. Leave everything to soak overnight.
Day Two
  1. The next day bring the pan to the boil. Then turn the heat down, put the lid on and simmer for 2 hours until the peel is soft.
  2. Remove the muslin bag from the preserving pan and squeeze the excess liquid which contains all the pectin from the muslin. Discard the bag.
  3. Measure all the liquid (without the peel) which should be about 1.5 litres, if not top up with water or reduce the liquid further and pour everything back into the preserving pan.
  4. At this point sterilise your jars and lids and place your saucers into the freezer for your setting test later.(see notes)
  5. Warm the sugar in oven at 140°C for 10 minutes.
  6. Stir the warm sugar into the marmalade liquid until dissolved and slowly heat to a rolling boil.
  7. Boil hard for fifteen minutes then start checking for the set using the saucer test.
  8. Once the marmalade is ready then remove from the heat, skim off the scum and decant into sterilised jars.
Recipe Notes
  1. The best way to sterilise your jars and lids is to place the jars in the oven at 140°C for 20 minutes. The lids should be sterilised by boiling in water (with a drop of vinegar to avoid the chalky residue) for 10 minutes.
  2. For the saucer test, place 5 saucers in the freezer. Then when it comes time to test, drop a teaspoon of marmalade on to one of the frozen saucers, then place the saucer in the fridge. After a minute remove the saucer and if the marmalade wrinkles when pushed with a fingertip then it has reached the right setting point. If not, try the test again in 5 minutes.

 

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

This Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake is dark, rich and intense. A sublime treat for your afternoon tea.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

I’m making my Seville orange marmalade this week which meant that I needed to finish the scrapings at the bottom of last year’s jar to make room for the new.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

The marmalade had not been easy to spread on toast for a few months now as the surface had crystallised a little but the intense zesty bitter flavour was still all there and I found that once I had sawn through the solid sugar structure with gritted teeth this cake turned out to be the perfect way to make use of the dregs. It might have lost its lustre but last year’s marmalade has managed to find a new lease of life paired with chocolate, ricotta and pine nuts. I mean, what ingredient wouldn’t? Of course you are more than welcome to make this cake with this season’s offering, you certainly don’t have to be using 2015’s rejects.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

My life is full of to-do, should-really-do and must-do-upon-point-of-death lists at the moment, none of which ever really get completely crossed of by the end of the day. However, cakes always seem to jump to the top of the queue, ahead of taking my pile of unloved clothing, which I keep tripping over every morning, to the charity shop, or paying that cheque into the bank, or even finding that blasted cheque which no longer seems to be sitting proudly on my mantelpiece where I placed it very safely about three months ago.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

So when I decided that the marmalade had to go in a cake the ingredients magically gathered themselves up and jumped into a baking tin without so much as consulting any of my lists. I blame the ricotta. Mmm ricotta, just seeing the word on the screen makes me want to dollop it into and onto everything I eat. It’s ideal here, adding such a luxurious dampness to the cake without imparting heaviness.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

The marriage of flavours is so lovely and subtle that this cake is fit for any purpose. The newly revived marmalade just adds a hint of tang with the occasional rind peeking through the sponge as well as a wonderful jammy blanket to the top – the glaze is definitely all important. The toasted pine nuts were a last minute addition but integral to give a welcome break in texture. I don’t think I need to convince you about the chocolate.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

So my to-do list may be never-ending but at least I can end the day with a slice of darkly decadent cake and the promise of tomorrow’s marmalade.

Print Recipe
Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake
A dark rich chocolate loaf cake with the slight bitter tang of marmalade and studded with toasted pine nuts
Dark Chocolate Orange Ricotta Pine Nut Loaf
Prep Time 25 minutes
Cook Time 90 minutes
Servings
10-12 people
Ingredients
  • 250 g dark chocolate I used a mixture of 70% and 54%
  • 75 g pine nuts
  • 300 g ricotta
  • 175 g light soft brown sugar
  • 100 ml olive oil
  • 3 eggs
  • 60 g Seville orange marmalade + 2 tablespoons for glazing
  • 200 g plain flour *for gluten-free version see notes
  • teaspoons baking powder
  • ½ teaspoon salt
Prep Time 25 minutes
Cook Time 90 minutes
Servings
10-12 people
Ingredients
  • 250 g dark chocolate I used a mixture of 70% and 54%
  • 75 g pine nuts
  • 300 g ricotta
  • 175 g light soft brown sugar
  • 100 ml olive oil
  • 3 eggs
  • 60 g Seville orange marmalade + 2 tablespoons for glazing
  • 200 g plain flour *for gluten-free version see notes
  • teaspoons baking powder
  • ½ teaspoon salt
Dark Chocolate Orange Ricotta Pine Nut Loaf
Instructions
  1. Pre-heat the oven to 160°C then line and grease a 9 inch loaf tin.
  2. Melt the chocolate in a bain marie and set aside.
  3. Scatter the pine nuts onto a baking tray (reserving about 20g to keep untoasted) then bake them in the oven for about 8 minutes until very lightly toasted. Set aside.
  4. Place the ricotta, brown sugar, olive oil, eggs and marmalade in a large bowl and beat until smooth.
  5. Pour the melted chocolate in then and stir thoroughly into the rest of the ingredients.
  6. Sift together the flour, baking powder and salt in a separate bowl then add into the mixture and beat until just combined.
  7. Finally fold in the toasted pine nuts then pour it all into the loaf tin.
  8. Scatter the remaining untoasted pine nuts over the top of the mixture, pressing down to slightly submerge into the batter.
  9. Place in the oven and bake for about 90 minutes.
  10. Remove from the oven and turn out onto a cooling rack.
  11. Melt the remaining 2 tablespoons of marmalade in a small saucepan then brush over the top of the cake to glaze.
  12. Leave to cool completely before serving.
Recipe Notes

 

Inspired by Emiko Davies’ Ricotta and Dark Chocolate Cake

*For a gluten-free version of the cake simply substitute the 200g of plain flour for 100g ground almonds and 100g gluten-free plain flour