Seville Orange Marmalade

Seville oranges bring a burst of citrusy flavor to this homemade marmalade recipe, carefully crafted to preserve the essence of the oranges.

With a symphony of sweet and tangy notes, this artisanal preserve is sure to elevate your breakfast toast, baked goods, or even use as a glaze for meats or cheeses.

Ready Time

4 hrs

Yields

9 servings

Ingredients

Seville oranges 4
Water 8 cups
Granulated sugar 12 cups
Lemon juice 1/4 cup

Instructions

Cut the Seville oranges in half and juice them, making sure to strain the juice to remove any seeds or pulp.

You should get around 4 cups of juice from 4 oranges.

In a large pot, combine the Seville orange juice, water, and lemon juice.

Bring the mixture to a boil over high heat, stirring occasionally.

Reduce the heat to medium-low and simmer for 20 minutes, or until the peels are tender.

Remove the pot from the heat and let it cool slightly.

Strain the mixture through a cheesecloth or a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.

Discard the solids.

Return the pot to the stovetop and add the granulated sugar.

Heat the mixture over medium heat, stirring until the sugar has dissolved.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the marmalade has thickened and passed the “wrinkle test”.

Remove the pot from the heat and let the marmalade cool completely before transferring it to an airtight container.

The Seville Orange Marmalade is now ready to be stored in the fridge for up to 6 months or shared among 9 people.

Notes

Make sure to use fresh and organic Seville oranges for the best flavor and texture. You can adjust the amount of sugar to your taste, but keep in mind it will affect the marmalade’s consistency.

If you don’t have cheesecloth, you can use a fine-mesh sieve or even a clean, thin cotton cloth to strain the mixture.

Be patient during the simmering process, as the longer you cook the marmalade, the thicker it will become. To check the marmalade’s readiness, place a small spoonful on a chilled plate and let it cool to room temperature.

If it wrinkles when pushed with your finger, it’s done! If not, continue simmering and testing until it reaches your desired consistency.