Seville Bitter Orange Marmalade Recipe
Category: Jams and Preserves
Servings: 4 jars
This classic Seville bitter orange marmalade is a delicious, tangy spread that brings a perfect balance of sweetness and bitterness to your morning toast. With just a few simple ingredients and the patience to let it cook down to perfection, this marmalade will have your family reaching for the jar all year long. Its unique tart flavor, thanks to the bitter oranges, makes it a sophisticated addition to any breakfast or dessert spread.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Seville Oranges | 2 kg |
| Water | 3 liters |
| Lemon Juice | 2 lemons |
| Sugar | 3 kg |
Nutritional Information (Per Serving – 1 tablespoon):
| Nutrient | Amount |
|---|---|
| Calories | 60 kcal |
| Carbohydrates | 15 g |
| Sugars | 15 g |
| Protein | 0 g |
| Fat | 0 g |
| Fiber | 1 g |
Instructions:
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Prepare the Oranges: Start by thoroughly washing the Seville oranges. Cut each orange in half, then juice them using a citrus press, ensuring that all the juice is collected in a large pot or saucepan. Set the juice aside for later use.
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Extract the Pith and Peel: Once the oranges have been juiced, cut the peel into thin strips. Be sure to remove any seeds from the peel as well. The bitterness in the peel contributes significantly to the marmalade’s distinct flavor.
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Cook the Ingredients: In a large, heavy-bottomed pot, add the freshly squeezed orange juice, the thinly sliced orange peel, and the water. Bring the mixture to a boil over medium-high heat, stirring occasionally to combine the ingredients.
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Simmer: Reduce the heat and let the mixture simmer for about 45 minutes to an hour. This will allow the peel to soften and the flavors to meld together. Continue to stir occasionally to prevent the mixture from sticking to the bottom of the pot.
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Add Lemon Juice and Sugar: Once the mixture has reduced and the orange peel is softened, add the lemon juice and sugar. Stir to ensure the sugar dissolves completely. Bring the mixture back to a boil, stirring frequently.
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Check the Consistency: After the sugar has dissolved, allow the marmalade to cook for an additional 30-45 minutes, stirring regularly. To check the consistency, place a small spoonful of the marmalade onto a cold plate and tilt it. If it wrinkles and stays in place, it is ready for jar processing. If not, continue to cook for a few more minutes and re-test.
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Jar the Marmalade: Once the marmalade has reached the desired thickness, remove the pot from the heat. Using a ladle, carefully pour the hot marmalade into sterilized jars, leaving a small gap at the top. Seal the jars tightly while still hot.
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Cool and Store: Let the jars cool completely at room temperature before storing them in a cool, dark place. The marmalade will continue to thicken as it cools.
Enjoy your homemade Seville bitter orange marmalade on toast, scones, or as a topping for desserts. The combination of sweet and bitter flavors makes this marmalade a versatile and delightful addition to any pantry.
