Seville Orange Marmalade Recipe

Seville Orange Marmalade Recipe

Seville oranges are the traditional choice for making marmalade. Their high pectin content and slightly bitter taste create a balanced flavor. Making Seville orange marmalade is straightforward. Follow these simple steps to enjoy your homemade marmalade.

Ingredients

• 1 kg Seville oranges
• 2 lemons
• 2 kg granulated sugar
• 2.5 liters water

Equipment

• Large stainless steel pot
• Preserving or candy thermometer
• Cheesecloth or muslin bag
• Wooden spoon
• Sterilized jam jars

Preparation

Start by thoroughly washing the oranges and lemons. Use warm water to remove any wax or residues on the skin. Cut the oranges in half and squeeze out the juice. Pour the juice into a large stainless steel pot.

Remove any seeds from the orange halves. Place the seeds in a cheesecloth or muslin bag. Tie the bag securely and add it to the pot. Orange seeds contain natural pectin which helps set the marmalade.

Slice the orange peels into thin or thick strips depending on your preference. The thickness of the slices will determine the texture of the marmalade. Add the peel strips to the pot with the juice and water.

Cooking

Bring the mixture to a boil over medium heat. Once boiling, reduce heat to a simmer. Cook uncovered for about 2 hours. Stir occasionally using a wooden spoon to prevent sticking. The peels should become very tender.

Remove the cheesecloth or muslin bag with the seeds after 2 hours. Squeeze it over the pot to release any remaining juice and pectin. Discard the bag and seeds.

Add the granulated sugar to the pot. Stir until the sugar completely dissolves. Increase the heat and bring the mixture back to a boil. Cook the marmalade rapidly for 15-20 minutes. Use a thermometer to check the temperature. It should reach 105°C (220°F) to set properly.

Testing and Jarring

Test the marmalade by placing a small amount on a chilled plate. Let it cool for a minute. Push the marmalade with your finger. If it wrinkles, it’s ready. If not, cook for a few more minutes and test again.

Once the marmalade has set, remove the pot from heat. Skim off any foam from the surface using a spoon. Allow it to cool for about 10 minutes. Stir gently to distribute the peel evenly before jarring.

Fill sterilized jam jars with the hot marmalade. Leave a small gap at the top. Seal the jars with lids while the marmalade is still hot. This helps create a vacuum seal as it cools, ensuring a longer shelf life.

Storage

Store the sealed jars in a cool, dark place. Your marmalade will keep for up to a year unopened. Once opened, refrigerate and consume within a few weeks.

Usage Ideas

• Spread on toast or scones for breakfast.
• Use as a glaze for roasted meats.
• Add to cake and pastry fillings.
• Flavor yogurts and desserts.