Homemade Citrus Marmalade: A Step-by-Step Guide

Ingredients

1 kg of Seville oranges
2 lemons
2 kg of granulated sugar
2.5 litres of water

Steps and instructions

Wash the oranges and lemons thoroughly.
Cut the oranges and lemons in half, and squeeze out the juice.
Reserve the juice and put the orange halves aside.
Scrape out the remaining flesh and seeds from the halves of the oranges and lemons and put them in a separate bowl.
Thinly slice the orange halves.
Put the sliced oranges, the reserved juice, and the water into a large, deep pot. Cook on a low heat for 2 hours, or until the orange peel is soft.
Strain the juice from the bowl with the flesh and seeds into the pot. Use a fine sieve to ensure no seeds get into the pot.
Add the sugar to the pot and stir until it has completely dissolved.
Boil the mixture for about 15-25 minutes, or until the marmalade reaches the setting point.
Test the marmalade's setting point by spooning a little onto a cold plate. If it wrinkles when you push it with your finger, it's set.
Leave the marmalade to cool for about 10 minutes, then spoon it into sterilised jars and seal immediately.

Tools for making

Large, deep pot - A pot with enough capacity to hold the oranges, lemons, sugar, and water.
Fine sieve - A sieve with a fine mesh to strain the juice from the flesh and seeds.
Sterilised jars - Clean, sterilised jars with airtight lids to store the marmalade.
Spoon - A spoon for stirring the mixture while it cooks.
Cold plate - A cold plate or saucer to test the marmalade's setting point.

Recipe variations

Add a splash of whiskey or rum for a boozy twist.
Use a combination of different citrus fruits like grapefruits or blood oranges for a unique flavor.
Experiment with adding spices such as cinnamon, ginger, or cardamom for a spiced marmalade.
Add chopped nuts like almonds or walnuts for a crunchy texture.
Try using brown sugar or honey instead of granulated sugar for a different sweetness.
Add a touch of vanilla extract or vanilla bean for a subtle vanilla flavor.
Include dried fruits like raisins or cranberries for added texture and sweetness.
For a tangy twist, add a small amount of lime juice along with the oranges and lemons.
For a spicy kick, add finely chopped chili peppers or a pinch of red pepper flakes.
Experiment with different herbs like rosemary or mint to infuse unique flavors into the marmalade.

Recipe overview

Indulge in the tangy sweetness of homemade marmalade with this straightforward recipe. Marmalade, a traditional British breakfast staple, has a unique blend of bitter and sweet flavors that wake up your taste buds. This recipe uses Seville oranges, known for their sharp taste, combined with the sweetness of granulated sugar to create a delightful spread. The process involves boiling and simmering of ingredients, and you'll have the satisfaction of making your own marmalade from scratch. Expect your kitchen to be filled with the enticing aroma of simmering oranges and lemons. Towards the end, there's a moment of excitement as you test the marmalade's 'set'. Once made, this delectable marmalade can brighten up your breakfast or even serve as a thoughtful homemade gift.

Common questions

Can I use other types of oranges? Yes, you can use other types of oranges, but Seville oranges are traditionally used for making marmalade due to their high pectin content.
Can I use less sugar? It is not recommended to reduce the amount of sugar as it plays a crucial role in the preservation and setting of the marmalade.
How do I know when the marmalade has reached the setting point? You can test the setting point by spooning a little marmalade onto a cold plate. If it wrinkles when you push it with your finger, it has reached the setting point.
How long does the marmalade need to cool before sealing the jars? Allow the marmalade to cool for about 10 minutes before spooning it into sterilized jars and sealing immediately.
How long can I store the marmalade? Properly sealed and stored in a cool, dark place, the marmalade can be stored for up to a year. Once opened, it should be stored in the refrigerator and consumed within a few weeks.

Serving dishes and utensils

Large pot - A large, deep pot is needed to cook the marmalade mixture.
Fine sieve - A fine sieve is necessary to strain the juice from the flesh and seeds.
Sterilised jars - Clean, sterilised jars are required for storing the marmalade.
Spoons - Spoons will be needed for stirring the mixture and testing the setting point.
Cold plate - A cold plate is used to test the marmalade's setting point.

Origin stories

Marmalade, the bitter-sweet breakfast delight, finds its roots in the old world charm of 18th-century Britain. Its origin story, however, is a spirited tale of circumstantial invention. A stormy sea voyage left Mary, Queen of Scots, feeling quite ill. As the ship was stocked with a hoard of Seville oranges, her personal physician concocted a rudimentary recipe of boiled oranges and sugar, hoping to ease her seasickness. The remedy worked, and Mary returned to safe harbour with a new-found admiration for the sweet preserve. This tale is often cited to explain the name marmalade, stemming from the phrase "Marie est malade" meaning "Mary is sick". Though this story is more romantic than factual, it adds a quaint mystique to our beloved spread. The actual word 'marmalade' comes from the Portuguese 'marmelada' referring to a quince paste similar in texture to the orange preserve we adore today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.