I make Traditional Seville Marmalade every year with organic Seville oranges from a well known supermarket (according to the website they are always grown by the same farmer in Seville). This year the oranges didn’t look like Sevilles -they were uniformly bigger & the skins were fairly smooth, definitely not ‘knobbly’ like they usually are. I note that Delia says ‘the rougher the skins the better’. Having now made the marmalade, it tastes sweeter than usual & is slightly missing the sharp, tangy edge of a good bitter marmalade. Could this be something to do with the smooth-skinned Seville’s?
Asked on 3 Feb 2018 by karenemorley