Seville Orange Marmalade
Seville Orange Marmalade is a classic homemade preserve with the perfect balance of sweet and bitter citrus flavors. Delicious on toast, fresh sourdough, croissants, or as an ingredient in baking and desserts.
Equipment
- Citrus juicer
- Knife
- Large bowl
- Large preserving pan or saucepan
- ladle,
- Measuring jug
- Sterilized jars with lids
- Sugar thermometer
- Wooden spoon
Ingredients
- ¼ cup 60 ml lemon juice
- 1 kg Seville oranges
- 1.5 kg granulated sugar
- 9 cups 2.25 litres water
Instructions
- Wash the oranges thoroughly.
- Cut the oranges in half.
- Squeeze the juice into a large bowl.
- Thinly slice the orange halves, including the peel and pith.
- Add the sliced oranges to the bowl with the juice.
- Pour in the water.
- Cover and leave to soak overnight or for at least 12 hours.
- Transfer the mixture to a preserving pan.
- Bring to a boil over high heat.
- Reduce the heat and simmer for about 2 hours until the peel is tender.
- Add the sugar and lemon juice.
- Bring back to a boil while stirring regularly.
- Cook until the marmalade reaches 105°C (221°F) or passes the wrinkle test.
- Carefully ladle the hot marmalade into sterilized jars.
- Seal immediately.
- Allow to cool before storing in a cool, dark place.
Notes & Wine Advice
Recipe Notes
Seville oranges produce the traditional bittersweet flavor that classic marmalade is known for. If Seville oranges are unavailable, use regular oranges with one or two lemons for extra acidity. Always use sterilized jars to maximize shelf life. The marmalade will continue to thicken as it cools.Wine Advice
This marmalade pairs beautifully with a fresh breakfast and a cup of strong coffee or black tea. It also complements sparkling wine at a festive brunch or afternoon tea.Nutrition values
Calories: 68 kcal | Carbohydrates: 17 g | Sugar: 16 g