Why do we use Seville oranges to make marmalade when there are more than 400 other varieties available worldwide? And do they really make the best preserve? Jane Wheatley investigates. In her lovely ...

Cut each Seville orange in half ... than other jams and marmalades because the high amount of pectin helps the marmalade set up more stiffly. To test the marmalade, turn off the heat and put ...

Seville oranges are sold in the last three weeks of January. Bitter (Seville) oranges are classically used in cooking, not just in marmalade but also in dishes such as Duck à l’orange.