📝 About This Recipe
This exquisite marmalade captures the fleeting essence of winter citrus, balancing the assertive bitterness of Seville oranges with a delicate hint of aromatic vanilla. Unlike store-bought preserves, this recipe yields a shimmering, jewel-toned jelly packed with translucent ribbons of tender peel. It is a labor of love that transforms humble fruit and sugar into a sophisticated pantry staple that glows with the warmth of the Mediterranean sun.
🥗 Ingredients
The Fruit Base
- 2 pounds Seville Oranges (scrubbed clean; also known as bitter oranges)
- 1 large Meyer Lemon (for added brightness and natural pectin)
- 8 cups Filtered Water (to soften the rinds and extract pectin)
Sweetener and Aromatics
- 4 pounds Granulated White Sugar (high-quality cane sugar works best)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1 pinch Sea Salt (to balance the sweetness)
- 1 whole Star Anise (optional, for a subtle spicy undertone)
👨🍳 Instructions
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1
Wash the oranges and lemon thoroughly. Use a sharp vegetable peeler to remove the zest in long strips, avoiding as much of the bitter white pith as possible.
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2
Stack the zest strips and slice them into very fine matchsticks (julienne). The thickness of your peel determines the texture of your finished marmalade.
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3
Juice the denuded oranges and lemon into a large, heavy-bottomed stainless steel pot or a copper jam pan. Strain to catch the seeds.
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4
Gather all the seeds and the remaining white pith from the squeezed fruit. Tie these tightly into a square of cheesecloth; this 'pectin bag' is crucial for the set.
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5
Add the sliced peels, the fruit juice, the 8 cups of water, and the cheesecloth bag to the pot. Let this mixture sit for at least 4 hours, or ideally overnight, to soften the rinds.
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6
Bring the pot to a boil over medium-high heat. Once boiling, reduce to a simmer and cook uncovered for about 40-50 minutes until the peels are translucent and very tender.
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7
Remove the cheesecloth bag, squeezing it firmly between two spoons to extract all the thick, sticky pectin back into the pot. Discard the bag.
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8
Add the sugar, vanilla bean seeds and pod, star anise, and salt. Stir over low heat until the sugar has completely dissolved without boiling.
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9
Increase the heat to high and bring the mixture to a rapid, rolling boil. Do not stir too often at this stage, but keep an eye on it so it doesn't boil over.
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10
Boil for 15-25 minutes until the mixture reaches the 'setting point' (221°F or 105°C on a candy thermometer).
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11
Perform the 'wrinkle test': Place a small spoonful of jam on a chilled saucer. Wait 30 seconds, then push it with your finger. If it wrinkles, it is ready.
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12
Remove from heat and skim off any foam from the surface with a slotted spoon. Let the marmalade sit for 10 minutes; this prevents the peel from sinking to the bottom of the jars.
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13
Remove the vanilla pod and star anise. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace.
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14
Wipe the rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes to ensure a shelf-stable seal.
💡 Chef's Tips
Always use organic citrus if possible, as the peel is the star of the show. If you cannot find Seville oranges, use a mix of 5 regular oranges and 2 grapefruits to mimic the bitterness. Don't rush the sugar dissolution; if you boil before the sugar dissolves, the marmalade may crystallize later. Use a wide, shallow pot to increase the surface area, which helps the liquid evaporate faster and keeps the color bright. To get a crystal clear jelly, avoid stirring too vigorously once the mixture is at a rolling boil.
🍽️ Serving Suggestions
Slathered over warm, buttered sourdough toast or flaky croissants. As a glaze for roasted duck breast or a holiday baked ham. Whisked into a vinaigrette with Dijon mustard and olive oil for a citrusy salad dressing. Served alongside a sharp aged white cheddar or a creamy triple-cream brie on a charcuterie board. Stirred into plain Greek yogurt with a sprinkle of toasted pistachios.