Orange marmalade Recipe
British · Condiment · 150 min total
A classic British preserve made with Seville oranges, balancing sweet and bitter flavors. Perfect for spreading on toast or scones.
30
min prep
min prep
120
min cook
min cook
48
servings
servings
49
kcal/serving
kcal/serving
Ingredients
- 1 kg Seville oranges (about 6-8 oranges)
- 2 lemons
- 1.5 kg granulated sugar
- 2 liters water
Instructions
- Wash the oranges and lemons. Cut the oranges in half and squeeze out the juice, reserving the pips and any loose membranes in a muslin bag. Slice the orange peels into thin strips (or thicker, as preferred).
- Squeeze the lemons and add the juice to the orange juice. Tie the lemon pips and membranes in the muslin bag as well.
- Place the sliced peels, fruit juices, muslin bag, and water in a large preserving pan or heavy-bottomed pot. Bring to a boil, then reduce heat and simmer gently for about 1.5 hours, or until the peels are very soft and the liquid has reduced by about half.
- Remove the muslin bag and let it cool slightly. Squeeze it firmly over the pan to extract all the pectin-rich liquid, then discard the bag.
- Add the sugar to the pan and stir over low heat until completely dissolved. Bring to a rolling boil and cook for 15-20 minutes, stirring occasionally, until the marmalade reaches setting point (105°C/220°F on a candy thermometer, or until a small amount wrinkles when tested on a cold plate).
- Remove from heat and let stand for 10 minutes. Stir gently to distribute the peel, then ladle into sterilized jars and seal immediately.
Tips
- Seville oranges are key for the best flavor; if unavailable, use a mix of sweet oranges and lemons.
- Sterilize jars by washing in hot soapy water, rinsing, and drying in a low oven (140°C) for 20 minutes.
- Store in a cool, dark place for up to 1 year. Refrigerate after opening.
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