WEDNESDAY JAN. 18, 2008 - Marmalade anyone? The sweet yet tangy jelly made from the Seville orange is enjoyed by many and generally eaten on toasted bread.
The Seville orange which was originally imported from Seville, Spain is the orange of choice when making marmalade because of its high levels of pectin. Pectin is a good gelling agent which is needed to make marmalade.
The orange is generally in season from December to February. These cold months are what provide the orange's twist of tang. This was the case for English professor Mimosa Stephenson and her husband, who planted an orange tree in their back yard when they moved into their home.
In 1973 a freeze struck the Valley killing the Stephenson's beloved tree; little did they know that one day the tree would sprout once again and bare the fruit that would produce the delightful treat.
Stephenson has been making marmalade for more than ten years and has reworked the recipe to perfection.
“I often make marmalade for my friends” Stephenson said. “You know the saying, ‘When God gives you lemons make some lemonade.’ Well, God gave me bitter oranges, so I made marmalade”
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English professor provides a delightful treat
Above: English professor, Mimosa Stephenson has been making marmalade for more than ten years. Below: Marmalade is made from the 'bitter orange,' also known as the Seville orange. It is usually consumed with a slice of toasted bread. Stephenson makes her marmalade from the oranges that grow on two trees in her front yard.
