Orange Marmalade The Old Fashioned Way. Recipe

I peel back generations of kitchen lore in this Orange Marmalade Recipe to reveal the small, surprising choices that make a jar unforgettable.

I still remember the first time I made marmalade, standing at the sink with a crate of Seville oranges and wondering if the old recipe would actually work. Through my kitchen window sunlight hit the peels and something in me decided to try it the way my great aunt did, slow and stubborn.

A splash of fresh lemon juice brightened what I thought was only bitter, and the whole kitchen filled with a scent that didnt feel like anything else. This Orange Marmalade Recipe is a little stubborn, a little messy, and full of surprises.

Come see what turns up in the jar.

Ingredients

Orange Marmalade The Old Fashioned Way

This old school marmalade uses Seville oranges and a lot of patience, it cooks down to a glossy bittersweet preserve with chewy peel and bright citrus bite.

Great on toast, biscuits or spooned over yogurt.

• Seville oranges: Bitter, rich in pectin and vitamin C, gives tart peel and texture.
• Granulated sugar: Pure sweetener, drives set and shelf stability, mostly simple carbohydrates.
• Cold water: Thins the jam during simmering, extracts flavor, adds no calories or nutrients.
• Fresh lemon juice: Adds acidity and brightness, boosts natural pectin action, gives a fresher tang.
• Unsalted butter (optional): A touch of fat to reduce foam, smooth mouthfeel, minuscule calories added.

Ingredient Quantities

• Seville oranges (bitter oranges), 6 to 8 medium, about 1.5 kg
• Granulated sugar, weight equal to prepared fruit (about 1.5 kg)
• Cold water, enough to cover fruit, about 2 liters
• Fresh lemon juice, from 2 lemons (about 60 ml)
• Unsalted butter, 1 teaspoon (optional)

How to Make this

1. Wash the Seville oranges well and quarter them. Remove any obvious bad bits and put all the seeds into a small square of muslin or a strong piece of kitchen cloth, tie it up tight so the seeds cant escape. Thinly slice the peel and chop the flesh and pith into small pieces, nothing fancy, just manageable bits.

2. Put the chopped fruit and the tied seed bag into a large, heavy bottomed saucepan. Add cold water to cover, about 2 liters, and bring slowly to a simmer. Turn down to a gentle simmer and cook until the peel is soft, about 1 to 1 1/2 hours, stirring now and then and mashing big pieces against the side of the pot with a spoon.

3. Take out the seed bag and squeeze it into the pot to get all the pectin back out, then discard the bag. If theres a lot of foam, skim some off now and then.

4. Drain the cooked fruit in a colander for a few minutes, then weigh the prepared fruit solids. You need granulated sugar equal to that weight (about
1.5 kg if you started with 6 to 8 medium oranges).

5. Return the fruit to the cleaned pot with most of the cooking liquid (leave a little if it seems very watery), add the sugar and the fresh lemon juice (about 60 ml). Stir over low heat until the sugar is fully dissolved.

6. Increase heat and bring to a hard rolling boil. Boil steadily, stirring often so nothing sticks, until the marmalade reaches setting point 105 C / 220 F on a candy thermometer or passes the cold plate test: spoon a little onto a chilled plate, wait a minute, push the edge with your finger and it should wrinkle. Add the teaspoon of unsalted butter near the end to reduce foaming.

7. Skim off any remaining scum, and as soon as the set is reached remove the pot from the heat. Let it rest 3 to 5 minutes so the peel distributes and the surface calms.

8. Pour the hot marmalade into hot sterilized jars, leaving about 6 mm headspace. Wipe rims clean, seal lids while hot. If you prefer, process jars in a boiling water bath for 10 minutes to be extra safe.

9. Let jars cool undisturbed for 24 hours, label and store in a cool dark place. Refrigerate after opening. The flavor mellows and gets better after a few days.

10. Tips: use a large pot so it wont boil over, keep stirring near the end or it will scorch, and that seed bag is your pectin secret so dont toss it until squeezed.

Equipment Needed

1. Large heavy-bottomed saucepan or stockpot (about 5 L or bigger), big enough for fruit and ~2 L water
2. Sharp chef’s knife
3. Sturdy cutting board
4. Muslin or cheesecloth plus kitchen string to make the seed bag
5. Colander or fine sieve for draining
6. Digital kitchen scale (to weigh prepared fruit and sugar)
7. Candy thermometer or instant-read thermometer (to 105 C / 220 F)
8. Wooden spoon or heatproof spatula for stirring
9. Sterilized jars with lids, plus a funnel or ladle for filling

FAQ

Orange Marmalade The Old Fashioned Way. Recipe Substitutions and Variations

• Seville oranges (bitter): if you cant find them, use equal parts navel oranges and white grapefruit to mimic the bitterness, or try blood oranges alone for a sweeter, more floral marmalade — wait, sorry can’t use that punctuation. Use blood oranges alone for a sweeter, more floral marmalade.
• Granulated sugar: swap for jam/preserving sugar (same weight) to cut down cooking time and get a reliable set, or use honey or maple syrup at about 75% of the sugar weight but expect a softer set and darker flavor.
• Cold water: replace with freshly squeezed orange juice or a 50/50 mix of orange juice and water to boost citrus flavor, or use apple or white grape juice for a milder, sweeter background note.
• Fresh lemon juice: bottled lemon juice or a small pinch of citric acid work well to add acidity and help the set — start with about 1/4 teaspoon citric acid and taste, or use lime juice if you want a sharper edge.

Pro Tips

– Save and squeeze every last drop from that seed bag. The seeds hold most of the natural pectin, so give the bag a hard squeeze back into the pot and you may avoid needing extra commercial pectin later.

– Use the cold plate trick and a candy thermometer together. Put plates in the freezer before you start, and when your thermometer reads near 105 C / 220 F spoon a little onto a chilled plate; if it wrinkles after a minute youre done. Stopping as soon as it sets keeps the color bright and the peel tender.

– Cut down on bitter notes by making sure the peel is really soft before you add the sugar. If it still tastes too sharp after the first cook, blanch the peel quickly in fresh boiling water once, drain and continue; that removes extra bitterness without losing orange character.

– Keep foam and scorch problems to a minimum. Stir often near the end, skim foam with a slotted spoon, and add the teaspoon of butter toward the finish to help settle things. Also heat and sterilize your jars so filling is smooth and seals reliably; cool undisturbed for 24 hours.