Bitter Orange Marmalade Recipe

I absolutely love this marmalade recipe because it transforms the humble and somewhat bitter Seville orange into a luscious spread bursting with flavor, which feels like capturing the essence of sunshine in a jar. Plus, the process of creating it is like a cherished ritual, allowing me to slow down and savor the artistry of homemade goodness, ultimately awarding me with jars of marmalade that make the perfect gift or morning toast companion.

I adore using Seville oranges for their singular tartness when making my Bitter Orange Marmalade. From these, along with the zest of two lemons, I make 1.5 kg of this recipe that beautifully captures the citrusy flavor that seems to awaken the taste buds.

Another ingredient in this recipe is 3 kg of granulated sugar combined with water, which, when boiling and bubbling, promises a bittersweet preserve. This is perfect for equally enhancing sweet and savory breakfast spread opportunities, from slathering on toast to pairing with cheese.

Ingredients

Bitter Oranges:
High in vitamin C and antioxidants; give a distinctive, tart taste.

Lemons:
Rich in vitamin C and fiber; provide a lively, tart flavor.

Granulated Sugar:
Carbohydrate source that is primarily responsible for balancing sweetness and bitterness.

Water:
Necessary for dissolving sugar; helps in pulling out fruit flavors.

Ingredient Quantities

• 1.5 kg (about 3.3 lbs) bitter oranges, preferably Seville oranges
• 2 lemons
• 4 liters (about 1 gallon) water
• 3 kg (about 6.6 lbs) granulated sugar

Instructions

1. Thoroughly wash the bitter oranges and lemons under running water to remove any dirt or pesticide residue.

2. Squeeze the juice from the halved oranges and lemons into a large bowl, throwing away any seeds you find.

3. Thinly slice the leftover fruit halves, including the peel, and add them to the bowl with the juice.

4. Overnight or left to stand for at least 12 hours, pour 4 liters (about 1 gallon) of water over the fruit and juice, cover the bowl, and let stand.

5. Pour the mixture into a large, heavy-bottomed pot or preserving pan, and set over medium-high heat. Bring to a boil.

6. Decrease the heat and let it simmer gently for about 2 hours or until the liquid has reduced to approximately a third and the peel is tender.

7. Into the pot, add the granulated sugar, 3 kg (about
6.6 lbs), and watch it disappear. Stir all the while, and do not stop.

8. Raise the temperature until the mixture comes to a vigorous boil, then cook it—stirring often—until it reaches the setting point (105°C/221°F), as measured by a candy thermometer, approximately 15 to 20 minutes.

9. To see if the marmalade is ready, place a small spoonful on a chilled plate. Let it cool for just a moment, then prod it with your finger. It should have a bit of a set—be wrinkly and somewhat shape-holding but still not so set as to be rigid.

10. Once the marmalade reaches the proper consistency, take the pot off the heat. Wait for the mixture to cool for about 5-10 minutes before you decant it into jars. Do this while the mixture is still hot, and you should be using jars that have also been heated recently (in an oven, for instance). The lids and jars should be sealed in such a way that it would be safe to both store the jars upside down and stack them without fear of toppling.

Equipment Needed

1. Cutting board
2. Knife
3. Large bowl
4. Measuring jug
5. Large, heavy-bottomed pot or preserving pan
6. Stirring spoon
7. Candy thermometer
8. Grater or fine slicer (optional, for thin slicing)
9. Chilled plate (for testing marmalade set)
10. Clean jars with lids
11. Oven (for sterilizing jars)

FAQ

• Can I use sweet oranges if I can’t find bitter oranges?The ideal choice is the Seville orange because its bitterness and high pectin levels are key components of the classic taste and texture of marmalade. Can you make marmalade using sweet oranges? Yes, but you’ll get something that is not as intensely flavored, and it won’t set up as well.
• Why are lemons used in this recipe?The acidity and added pectin from lemons help the marmalade set, and the flavor is more specific because of the use of lemon in part of the citrus.
• Do I need to remove the seeds?Indeed, extract and set aside the seeds. They may be inserted in a muslin bag and cooked with the mixture to release pectin, which helps with the setting.
• How long does it take for the marmalade to set?Typically, after boiling, the marmalade takes about 15-20 minutes to reach the setting point, but this can vary from batch to batch.
• How can I test if the marmalade is set?Employ the cold plate test: Put a spoonful of marmalade on a plate that has been chilled. Wait a few seconds. Then push the suddenly gelled marmalade with your finger. If it wrinkles, you are now the proud maker of set marmalade.
• Can the marmalade be stored for a long time?If stored in a cool, dark place, properly jarred and sealed while hot, the marmalade can be kept for as long as a year.
• What should I do if my marmalade is too runny?Re-boil it for a few more minutes to reach the setting point again, being careful not to overcook and caramelize the sugar.

Substitutions and Variations

In the absence of Seville oranges, substitute them with common oranges and grapefruit to achieve the same level of bitterness in the dish.
Lime juice can take the place of lemon juice and provide a slightly different form of refreshing acidity.
For a more complicated flavor, think about employing a combination of brown sugar and granulated sugar, although the hue might darken a bit.
You can add natural pectin to help set the marmalade with less sugar if you want to reduce sugar in it.

Pro Tips

1. Cold Plate Test: To ensure that your marmalade has reached the setting point, try placing several small plates in the freezer before you start cooking. When you think the marmalade is ready, remove a plate from the freezer, place a spoonful of marmalade on it, and return it to the freezer for a minute. This will give you a more accurate idea of the set.