This recipe was adapted from one dating back to 1842, published in The Book of Marmalade by C. Anne Wilson (St. Martin’s/Marek, 1985).
This recipe was adapted from one dating back to 1842, published in The Book of Marmalade by C. Anne Wilson (St. Martin's/Marek, 1985).
Yield: makes 4 12-ounce Jars
- 6 seville oranges
- Weigh the oranges. For every 1 lb. of oranges, measure out 1 1⁄2 lbs. sugar and 2 cups cold water and set aside separately.
- Thoroughly wash oranges in hot water to remove any wax film, then put into a large pot, cover with cold water (not the water you have set aside), and bring to a boil over high heat. Reduce heat to medium-low and simmer for 1 hour. Drain oranges and set aside until cool enough to handle.
- Quarter oranges lengthwise. Working over a large sieve set over a large heavy-bottomed, nonreactive pot, firmly squeeze out seeds, juice, and most of the pulp from the oranges, setting peels aside. Transfer seeds and pulp to a 12″ square of cheesecloth, gather corners together, and tie shut with kitchen twine. Add pouch to pot. Cut peels in half lengthwise, then thinly slice crosswise and add to pot.
- Put the sugar and water you have set aside into the pot and bring to a boil over high heat, stirring often until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally, until peels are very soft, liquid is deep golden, and temperature reaches 222° on a candy thermometer, about 2 hours. To check whether marmalade is thick enough to set, spoon about 1 tbsp. onto a small plate, transfer to the freezer for 2 minutes, then tilt plate; if jam “wrinkles”, it’s done. When done, firmly press pouch between two slotted spoons, releasing liquid into pot; discard pouch. Spoon hot marmalade into 4 hot, sterilized 12-oz. canning jars. Set lids on top and seal. Set jars aside to cool completely, then store in a cool, dark place for at least 2 months before serving (marmalade will keep, unopened, for up to 1 year).