Jim’S Orange Marmalade

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Servings: 6 Difficulty: Advanced
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A classic, bittersweet preserve made with tart Seville oranges and bright lemon zest.
Jim's Orange Marmalade recipe image
Jim's Orange Marmalade recipe image
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Jim’S Orange Marmalade

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1852.4

Description

This traditional Seville orange marmalade offers the perfect balance of sweet and bitter, with a bright, zesty kick from fresh lemon. The long simmering process softens the tough peel, creating a luxurious texture with tender strips of rind suspended in a rich, golden gel. It is an ideal accompaniment to toasted bread, scones, or as a glaze for roasted meats. While Seville oranges are preferred for their natural pectin and tartness, this recipe ensures a reliable set every time. The resulting preserve has a deep, complex flavor profile that captures the essence of winter citrus, making it a cherished staple in the pantry for breakfasts and afternoon teas alike.

Ingredients

Directions

  1. Place 4 small saucers in the freezer to chill for the jell test later.
  2. Wash the oranges and lemon thoroughly.
  3. In a very large, heavy-bottomed pot, combine the whole oranges, whole lemon, and 6 cups of water.
  4. Cover the pot and bring the mixture to a simmer over medium heat.
  5. Reduce heat to low and let the fruit simmer gently for 2 hours, or until the peel is very tender when pierced with a fork. Do not allow to boil vigorously.
  6. Turn off the heat and remove the fruit from the pot, placing it on a cutting board to cool for 5 minutes.
  7. Cut the fruit in half and scoop out the pulp, seeds, and pith into a bowl. Set aside the empty skins (shells).
  8. Place the pulp and seeds in a damp cheesecloth or jelly bag suspended over a bowl. Squeeze out all the juice and liquid.
  9. Measure the liquid; you should have approximately 6 cups. If less, add enough water to bring the total to 6 cups.
  10. Return the measured liquid to the large pot.
  11. Carefully remove any remaining white pith from the orange and lemon skins.
  12. Cut the skins into fine strips (jelly strips) or dice as desired, and add them to the pot along with the sugar.
  13. Place the pot over low heat and stir gently until the sugar is completely dissolved.
  14. Bring the mixture to a rapid boil over high heat, stirring occasionally to prevent scorching at the bottom.
  15. Boil hard, stirring frequently, for 60 to 90 minutes, or until the marmalade reaches the setting point.
  16. To test for jelling point: drop a small teaspoon of hot marmalade onto one of the chilled saucers. Let it cool for 2 minutes.
  17. Push the marmalade gently with your finger. If the surface wrinkles, it has reached the jelling point.
  18. If it is still syrupy, continue boiling and repeat the test at 5-minute intervals.
  19. Once the jelling point is reached, remove the pot from the heat.
  20. Stir the marmalade for 5 minutes to cool slightly and skim off any foam from the surface.
  21. Ladle the hot marmalade into sterilized jars, leaving 1/2 inch headspace.
  22. Seal the jars immediately according to your preferred canning method.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1852.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 478.5g160%
Dietary Fiber 5.9g24%
Sugars 470.8g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seville orange, marmalade, preserve, citrus, lemon, sugar, jam, breakfast, canning, jelling point, peel, zest, homemade, pantry staple, sweet and sour, spread, winter citrus
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