Make irresistible orange marmalade with fresh Seville oranges, lemons, and sugar.
The most classic of all marmalades is the orange marmalade made from bitter Seville oranges.
You won’t usually find them at the supermarket.
Elise Bauer
Here in California, once in a while you’ll find one in a neighbor’s yard.
So, she happily gave me some whenever I wanted to make a batch of marmalade.
These days I buy the oranges from our local farmer’s market in Sacramento.
Elise Bauer
you could add more sugar to it if you would like.
Marmalade making is a skill that improves with practice!
So, if this is your first time making marmalade, think of it as an experiment.
Elise Bauer
It will get easier and you will get more comfortable making marmalade with experience.
I do not recommend experimenting with a double batch until you are comfortable making single batches.
As you juice the oranges, save the seeds.
Elise Bauer
Put the seeds into a separate bowl and set them aside.
You will use the seeds to make natural pectin for the marmalade.
Put a few of these in with the seeds (segment membranes will also provide pectin).
Elise Bauer
Use a sharp chef’s knife to thinly julienne the peel.
Save the seeds for making pectin.
Cut the Meyer lemon in eighths, lengthwise.
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Remove the seeds and as much of the inner membranes as you’re able to easily remove.
Cut the lemon segments crosswise into triangular pieces.
(See the steps in theMeyer lemon marmalade recipefor photo descriptions.)
Elise Bauer
Add the cut Meyer lemon to the measuring cup with the oranges.
Add the Meyer lemon seeds to the Seville orange seeds and membranes.
You should have 5 to 6 cups combined, of citrus peels and juices.
Elise Bauer
Add 6 cups of water.
(At this point you might soak overnight if you want.
It will help the peels cook faster.)
Elise Bauer
As the mixture cooks, the pectin from the seeds and membranes will be extracted into the mixture.
Bring mixture to a boil.
Test the orange peels as you go.
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Take a bite, if the peel is at all firm to the bite, it needs more cooking.
When the peels are soft, remove from heat.
Place the pectin bag in a bowl to let cool until it is comfortable to touch.
Elise Bauer
Pour out the mixture from the pot into a large measuring cup.
Measure how much of the mixture you have.
Return the mixture back to the pan.
Elise Bauer
Add to the mixture 7/8 cup of sugar for every cup of mixture.
So, if you measured 4 cups of mixture, add in 3 1/2 cups of sugar.
Once the sugar has dissolved, taste the mixture.
Elise Bauer
Add more sugar depending on how sweet you want your marmalade to be.
Note that the jelly mixture will reduce further, intensifying both the flavor and the sweetness of the jelly.
Feel free to use more!
If it wrinkles even just a little, it’s ready.Elise Bauer
Work your way around the bag.
“Milk” the pectin until you have released about a tablespoon of pectin.
The pectin has the consistency of sour cream.
Elise Bauer
Add it to the orange mixture.
Secure a candy thermometer to the side of the pan.
The marmalade may take anywhere from 15 to 30 minutes or so to set.
After about 10 minutes, start checking it frequently.
Once the mixture reaches a temperature of 218F it is close to the set point.
While thermometers aren’t always accurate, the wrinkle test works.
If the jelly wrinkles on a cold plate, it’s ready.
Put several small plates into the freezer to chill.
If the jelly spreads out and thins immediately, it isn’t ready.
If it holds its shape a bit, that’s a good sign.
Let it cool on the plate for a few seconds.
Push up against it with your finger tip.
If the jelly sample wrinkles at all, it is time to take the jelly off the heat.
Overcooking a marmalade will result in a caramelized flavor or tough orange peels in your marmalade.
Wash the lids in hot, soapy water and dry them.
Once the jelly has reached its set point, remove the jelly pot from the heat.
Wipe the rim clean with a clean, wet paper towel.
Place the lid on the jar, securing with a jar ring.
Simple Tip!
If you want to follow USDA guidelines,process the jars in a water bathfor 5 minutes.
Some people choose not to (many Europeans do not water bath can fruit preserves).
It’s up to you.
If any of your jars did not seal, refrigerate them and use the marmalade in a few months.
