📝 About This Recipe
Transport your breakfast table to the sun-drenched groves of Andalusia with this quintessential British-style preserve. Crafted from the prized Seville orange, this marmalade offers a sophisticated balance of intense citrus oils, a pleasant floral bitterness, and a shimmering, translucent sweetness. Unlike commercial varieties, this recipe yields a deep amber jelly packed with hand-cut rinds that provide a delightful, chewy texture.
🥗 Ingredients
The Fruit
- 2 pounds Seville Oranges (scrubbed clean, organic if possible)
- 1 piece Meyer Lemon (large, for added acidity and brightness)
The Base
- 8 cups Filtered Water (to extract the natural pectin)
- 4 pounds Granulated Sugar (high-quality white cane sugar)
Flavor Enhancers
- 1/4 teaspoon Sea Salt (to balance the bitterness)
- 1 piece Star Anise (optional, for a subtle spicy undertone)
- 2 tablespoons Whisky or Brandy (optional, added at the end for depth)
👨🍳 Instructions
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1
Wash the oranges and lemon thoroughly. Halve the fruit crosswise and squeeze the juice into a large, heavy-bottomed stainless steel pot or a traditional copper jam pan.
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2
Using a metal spoon, scoop out the pith and membranes from the squeezed halves. Do not discard these; place them into a large square of cheesecloth (muslin).
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3
Add any stray seeds found during juicing to the cheesecloth bag. Tie the bag tightly with kitchen twine. This bag contains the natural pectin necessary for the marmalade to set.
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4
Slice the remaining orange and lemon peels into thin strips (julienne). You can choose thin, medium, or thick-cut based on your preference; 1/8 inch is standard for a classic texture.
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5
Add the sliced peels, the water, and the cheesecloth bag to the pot with the juice. Ensure the bag is submerged.
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6
Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Cook uncovered for about 1.5 to 2 hours, or until the peels are very soft and the liquid has reduced by nearly half.
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7
Remove the cheesecloth bag and place it in a bowl to cool slightly. Once cool enough to handle, squeeze the bag firmly between two plates or with your hands to extract every drop of thick, cloudy pectin back into the pot.
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8
Place a few small saucers in the freezer to chill; these will be used later to test the 'set' of the marmalade.
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9
Add the sugar and sea salt to the pot. Stir over low heat until the sugar has completely dissolved and no crystals remain on the sides of the pan.
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10
Increase the heat to medium-high and bring to a 'rolling boil'—a boil that cannot be stirred down. Cook for 15-25 minutes without stirring excessively.
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11
Start testing for the setting point when the mixture reaches 220°F (104°C) on a candy thermometer. Place a teaspoon of jam on a chilled saucer, wait 30 seconds, and push it with your finger. If it wrinkles, it is ready.
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12
Remove from heat. Skim off any foam from the surface with a slotted spoon. Stir in the whisky or brandy if using. Let the marmalade sit for 10-15 minutes before jarring; this allows the peel to settle so it doesn't all float to the top.
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13
Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes for long-term shelf storage.
💡 Chef's Tips
Always use Seville oranges when in season (January-February); their high pectin and low juice content are perfect for marmalade. Do not skip the cheesecloth bag step, as the seeds and pith are the only source of natural setting power. If your marmalade isn't setting, continue boiling in 5-minute increments; under-boiled jam will be runny, while over-boiled jam becomes dark and sticky. Use a wide, shallow pan rather than a tall narrow one to encourage faster evaporation and a brighter fruit flavor. To prevent the peel from floating to the top of the jar, ensure you let the mixture cool slightly and thicken before pouring into jars.
🍽️ Serving Suggestions
Slathered generously over warm, buttered sourdough toast or crusty English muffins. As a glaze for roasted duck or pan-seared pork chops to add a citrusy brightness. Whisked into a vinaigrette with Dijon mustard and olive oil for a bitter-sweet salad dressing. Served alongside a sharp English Cheddar or a creamy Stilton on a cheese board. Stirred into plain Greek yogurt or used as a filling for a classic Victoria Sponge cake.