📋Traditional Sicilian Bitter Orange Marmalade Recipe

bitter orange marmalade on two slices of bread

📋Traditional Sicilian Bitter Orange Marmalade Recipe

Bitter orange marmalade, also known as Seville orange marmalade, is a delicious and sophisticated conserve that stands out among fruit preserves. It is made from Sicilian bitter oranges and boasts an intense orange flavor that appeals to those seeking a more adventurous taste. The popularity of this zesty marmalade is undeniable, especially on a relaxed Sunday morning when you can savor it with toast or fresh bread.

Course Canned & Jam

Cuisine Italian

Diet Gluten Free

Keyword bitter orange marmalade, citrus fruit marmalade, orange marmalade

Prep Time 29

Cook Time 2 30

Resting time 3

Total Time 3 2 59

Servings cup jar

Calories 5693kcal

Author Laura Tobin

Equipment

Ingredients

2 lb cooked peeled bitter oranges
3 lb caster sugar

US Customary - Metric

Instructions

Day 1

Boil the whole bitter oranges in water until they become so soft that you can pierce them from side to side with a needle.
Drain them and place them in cold water

Day 2 and 3

Leave them soaking in water for 2 days, changing the water 3 times per day

Day 4

The next day drain them and let them dry as much as possible
2 lb cooked peeled bitter oranges
With a sharp knife, cut the orange peel into small slices removing the inner membranes and the seeds
Squeeze all the remaining juices and pour them with the oranges
Weight the oranges and calculate the amount of sugar as 1.5 times the weight of the fruit (for 1 lb of oranges add 1.5 lb of sugar)
3 lb caster sugar
Place the oranges and the sugar in a large pan to simmer at medium heat for 2 hours until it reaches the right consistency
Test the desired consistency before transferring the marmalade into sterilized jars.
Seal the jars while still hot, and let them cool at room temperature.
Use a caner or boil the jars covered with water for 5 to 10 minutes to sterilize the,

Video

Notes

Top tips

When cooking the marmalade, you should pay attention to the cooking time and temperature.

Generally, marmalades need to be simmered for a few hours to achieve the desired set and texture.

This process also allows the flavors to meld and develop, resulting in a better taste.

Keep an eye on the marmalade, and make sure to stir occasionally to prevent sticking and scorching.

Once your marmalade has reached its desired set and texture, carefully transfer it into sterilized jars, leaving enough room for the lids.

Properly seal the jars and store them in a cool, dark place.

Preserving in jars

Sterilize the jars: Before storing your marmalade, make sure to sterilize the jars. You can do this by boiling them in water for about 10 minutes or washing them in the dishwasher. This will help eliminate bacteria that may affect the freshness of your marmalade.

Fill the jars: When your marmalade has finished cooking, carefully ladle it into the sterilized jars. It is important to fill the jars when both the marmalade and jars are still hot, as this will help create a vacuum seal once they cool down.

Seal the jars: To properly seal the jars, wipe the rims with a clean, damp cloth to remove any residue. Place a new, warm lid on the jar, ensuring that it is centered and secure. Tighten the screw band just until it's fingertip-tight. This will allow you to safely store the marmalade without worrying about spoilage.

Process the jars: For safety purposes, it's essential to process the filled jars in a boiling-water canner for 10 to 15 minutes. You can also boil them covered with water a few inches/cm above the lid. This step ensures that the jars are properly sealed and free of harmful microorganisms.

Storage conditions: Ideally, bitter orange marmalade should be stored at room temperature (approximately 68°F or 20°C) in a cool, dark, and dry place like a pantry or cupboard. Properly sealed jars can last for up to a year when stored correctly.

Nutrition