If you’re looking for something fun to make this year to pass out to friends and neighbors, hunt down a can of Robertson’s Seville Oranges.
I’ve made marmalade from scratch in the past, but once I spied a can of Robertson’s Seville oranges in a can at a local specialty food store, I had a feeling it was going to be a game changer. And it was! Not only was the Robertson’s Mamade orange marmalade recipe on the back of the can easy to follow, but holy cow man, the prep {what prep!?} and kitchen clean up was insanely easy.
So easy in fact that I don’t know if I’ll ever spend my time slicing and soaking oranges again. Seville oranges in a can, who knew there was such a thing?
Well I’m here to tell you that this marmalade is SPOT ON! Bursting with the vibrant flavors of fresh oranges and a hint of bitterness, this homemade spread is the perfect balance of tangy and sweet. Enjoy it on toast, scones, or as a delicious ingredient in your favorite recipes.
This marmalade together with a batch of scones {or even a pretty dishtowel} would make a WONDERFUL hostess gift this holiday season.
So find yourself a can at your local specialty food store or online and whip up a batch. It will be the easiest orange marmalade you’ve ever made.
Keep calm and can on,
~Mavis
Ma Made Seville Orange Marmalade
Ingredients
{1} 850 g can Ma Made Thin Cut Seville Oranges
1 ½ cups water
4 pounds sugar
1 tablespoon butter {optional}
Instructions
Fill a hot water canner about 2/3 rds full with water and bring it to a boil.
Empty contents of the can into a 4 quart stockpot.
Add 1 ½ cups of water and stir.
Add 4 pounds of sugar to the mixture and bring to a boil while continuously stirring to prevent burning.
Reduce heat, and maintain a low boil for another 15 minutes, stirring occasionally.
Add a 1 tablespoon of butter during boiling to disperse foam if needed.
Remove from heat.
Skim off any foam.
Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy Jell-O, you’re good to go, if not, cook for a bit longer.
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 15 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {10} 1/2 pints or about {12} #902 Weck jars
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
This recipe of homemade marmalade is a true culinary delight. Crafted with care and bursting with citrusy goodness, it adds a burst of sunshine to your table.
Anna Himes says
4 pounds of sugar?
Mavis Butterfield says
Yes. 4 pounds of sugar.
The Duck Lady says
Here come the why so much sugar comments……in 3,2,1……..
Lol
Jennifer says
I vote for because 5 is too much? 😉
The Duck Lady says
LOL!
Nancy Settel says
oh my Mother in Law bought a few cans of this many years ago on one of her trips to Europe. It was oh so good and I have never seen it since then. We just loved it and yes it takes 4 pounds of sugar which is what is in many recipes people just don’t realize it. You are so lucky to have found it. Have a great day.
Heather says
If I may ask, Do you recall how much the in store purchase price was approx?
Just trying to gauge online buying vs. finding it in stores.
Mavis Butterfield says
I paid $8.99 at a specialty kitchen store in Bath, Maine. 🙂
SueD says
I usually make marmalade from ‘scratch’ because I couldn’t find Ma Made. $8.99 is a good price.
The first time I went to England, I helped my aunt make Ma Made. I think I brought 4 tins back with me, plus 1 for lemon marmalade. So good.
Mimi says
Oh yeah…this is happening. One of my very favorite things and this sounds too good not to try.
Gail Golden says
Do you think the marmalade could be made with an alternative sweetener – such as Swerve or any that measures the same as sugar?
The scones are beautiful.
KC says
I don’t know about this one specifically, but in general, pectin requires sugar and a bit of acid to set properly/reliably, although often you can squeak through with just a little less sugar (but a slightly higher failure rate for setting). There are some low-sugar pectin options which use calcium (I think?) to set, but they’re a little cloudier as a result. With marmalade, the pectin is coming from the fruit itself; I do not know if you could make it set with calcium, or if sugar is definitely needed.
If you did buy this, I’d divide the can up and test small batches of different options, let each set for 24 hours, then go from there rather than doing a whole batch low-sugar, unless you’re okay with having a delicious (provided you used a sugar alternative that doesn’t go bitter) orange-marmalade-flavored pancake syrup as your result. 🙂
If you did use a sugar alternative, you’ll also need to be really careful with sterilization and canning and storing open jars tightly-closed in the fridge and using them up relatively fast, since normally the high sugar content (plus the acid) inhibits mold and all the other little undesirable critters. (Seville oranges should generally be high-acid enough that botulism shouldn’t be an issue, though, at least, so it should not require pressure canning as long as they haven’t added some alkaline to the can of orange to reduce the acid? Might be worth pH testing the mixture, but that’d be my guess.)
JulieP says
I live in England most of the time but we spend three months at least in the winter in Spain and believe it or not you can’t buy Seville oranges easily in December/January there so I took to MaMade. I think the amount of sugar is the preservative although I do reduce the sugar by half a pound some people reduce by more with good results! Here in England and Europe generally we don’t water bath can jams! Nor pressure can. Shocking I know! Clean sterilised jars clean screw on lids (not canning jars just reuse old jam jars) make as tin says, put into jars, screw on lids, allow to cool, then boom! Never had it go mouldy and I make a double batch which lasts us six months or more (I’ve had it in my canning cupboard for more than a year) it’s been absolutely perfect! Saves energy and time!
Judi Young says
I’m so sorry about what happened in Maine last night. ❤️ I hope you and your family are ok. ❤️
Carrie Valentin says
I was thinking about you and your family being in Maine. I hope all is well Mavis!!