Seville Bitter Orange Marmalade

Name: Seville Bitter Orange Marmalade
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 4
Ingredients: Oranges bitter (Seville) 4.4 lbs; Water 12 ¾ cups; Lemon juice 2; Sugar 14.9 cups

Calories per serving

Energy Kcal 70
Carbohydrates g 17.4
of which sugars g 17.4
Fiber g 0.2
Sodium mg 5

Difficulty: Easy
Prep time: 30 min
Cook time: 2 h 20 min
Serving: 4
Note + the time for sterilizing the jars

PRESENTATION

Rich, amber color catches your eye first, then the aroma hits—Seville Orange Marmalade fill the kitchen with their bright, fresh citrus scent every time the lid pops open.Bold, classic flavor sets this bitter orange marmalade apart since Seville oranges have a tang that’s a little different from the usual sweet versions, so every spoonful brings a subtle mix of tart and sweet.People find this homemade treat looks great on the breakfast table—that nice glossy sheen on morning toast or melting down over a stack of pancakes just screams CLASSIC comfort.Celebrations, family breakfasts, holiday brunches...it just fits right in everywhere.Super nice for gifts too— those pretty jars lined up look inviting.Grandparents, kids, or busy parents, everyone gets that sweet-herbal thing going with traditional marmalade!Reliable results keep home cooks happy, and the fact that it’s traditionally prepared with no extras feels really good for families leaning natural.A lot of people say the sweet zing brightens gloomy mornings.So simple, so natural, so easy to love every time.

Busy families tend to reach for Seville Orange Marmalade because it’s crazy VERSATILE and lasts a while—it works on crunchy scones, fresh biscuits, buttered bagels, even folded into plain yogurt for an easy snack.Since it’s a little thick, it holds up as a glaze for dinner meats (think simple chicken or ham upgrades for a weeknight meal).Makes a nice addition to cheese boards when friends drop by, or goes neatly into thumbprint cookies for something a bit different.People love that a classic bitter orange marmalade can feel special yet fit right into daily routines, whether smeared on simple bread or swirled into recipes.It’s an ALL-PURPOSE pantry win for anyone who has kids, hosts brunch, or just wants a secure favorite ready for surprise guests.Naturally, a traditional marmalade (especially a homemade one) becomes a special Sunday treat—and it earns its spot because it’s tasty, practical, and pretty great on just about anything.Looks this good, tastes this nice...hard not to smile whenever it comes out.Some families like to toss a spoonful into marinades as a sweet boost, or simply line up extra marmalade jars as easy homemade gifts.Real everyday food that still feels a little fancy for home cooks and regular bakers—absolutely DELICIOUS all the way through.

How to prepare Seville Bitter Orange Marmalade

First, wash the oranges thoroughly and cut them in half, then squeeze them with a juicer and collect the juice in a saucepan.
Set aside the seeds by collecting them in a muslin bag.
Thoroughly empty the oranges with a spoon, collecting the pulp and seeds.
At this point, cut the orange peels into strips and add them to the juice in a non-stick pot; then, add the bag with the seeds, cover everything with water, and let it cook for 2 hours.

While the marmalade is cooking, sanitize the jars and lids as indicated in the Ministry of Health guidelines at the end of the recipe.

Remove the bag with the orange pulp and squeeze it with a spoon to release the excess juice.
Add the sugar, the juice from 2 lemons, and stir with a wooden spoon until the sugar has completely dissolved.
Bring everything to a boil, skim, and cook for at least another 5 minutes.
Turn off the heat, stir well to distribute the orange peels evenly, and immediately pour, while still hot, into the sanitized glass jars, taking care to leave 1 cm (about 3/8 inch) of space from the jar's rim.

Screw the sanitized lids well but not too tightly and let them cool. The heat from the marmalade will create a vacuum, allowing the product to be stored for a long time. Once the jars have cooled, check if the vacuum has been correctly formed: you can press in the center of the lid, and if you do not hear the classic "click-clack," the vacuum has been achieved. Your Seville bitter orange marmalade is ready to be enjoyed!

Storage

Seville bitter orange marmalade can be stored for about 3 months, provided the vacuum has been properly formed and the jars are kept in a cool, dry place, away from light and heat sources. It is recommended to wait at least 2-3 weeks before consuming the marmalade. Once opened, each jar should be stored in the refrigerator and consumed within 3-4 days at most.

Advice

If you want to make your marmalade less sour, you can use half Seville oranges and half regular oranges, although obviously, the result will not be the same.
The orange peels do not necessarily have to be cut into strips; you can easily decide to cut them into cubes or small pieces, as you prefer.

Curiosity

Strange but true?
Despite this delicious marmalade being famous not only in the United Kingdom but also in many other countries around the world, in the city that produces the particular oranges it is made from, namely Seville, it is neither eaten nor prepared at all, and in fact, the very sour oranges are left to rot on the ground, even on sidewalks.

IMPORTANT

Homemade preserves and marmalades may present health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to ensure the safety and suitability of the food, which, on the other hand, industrial procedures can ensure to prevent dangerous contamination. It is therefore important to scrupulously follow food safety guidelines to reduce risks, but it must always be kept in mind that the same food safety as professionally produced preserves and marmalades cannot be achieved. For proper preparation of homemade preserves, refer to the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.