Originally Posted by
lhrsfo
I have deliberately planted a Seville orange tree to get sour oranges for marmalade. We get through about 40 fruits a year on this endeavour. Sevilles traditionally are used, but I think any sour orange with lots of pips (for the pectin) can be used.
In my view the best recipe is Nigella Lawson's - she adds just a few lemons (again sour ones).
Marmalade was the first thing that popped into my head when I read sour oranges.
I’ll see your Nigella and raise you a Delia, taken from a 1970s copy of her Complete Cookery Course.