Did a blinding deal with the greengrocer for a case of Sevilles and I'm slowly working through them BUT removing the seeds gives me so much bother!
One suggestion was to squeeze the oranges which collects the seeds but I do the whole fruit recipe so can't cut and squeeze before using.
I suppose I could still do the whole fruit method but use half fruit as I use the water I simmer them in? Or maybe I could try squeezing (very gently because they're soft) after simmering?
I'd better experiment.
Any tips would be much appreciated.......
I make loads of marmalade, loads of different recipes for home and for sale.
I make the seville marmalades and Autumn marmalade with sweet oranges and lemons.
I don't like the whole fruit method I don't think it gives the best results.
I too, got a case of Sevilles (20 k for £14) at Spitalfields market and prepare them in 3lb batches and freeze them. This means I can make the marmalade as and when I am ready and.... the freezing helps to soften the peel so it doesn't need so much cooking.
I use the magimix to juice the fruit. Then collect the pips and membrane left and pack in a plastic food bag. I then quarter the oranges scrape any membrane from them leaving just the pith and rind. Then i slice them by hand. I don't use the magimix for that as I find it gives too uniform a slicing. Looks a bit too supermarket for me.
I like it a little rustic looking. I like people to know it is hand made. Some batches thinly and some batches thickly. Then I put the juice and peel in a polybox, put the plastic bag of pips and menbrane on top, label and freeze.
I don't see the point of using the tinned mamand stuff. To me that defeats the object of cooking and preserving seasonally.