Seville orange marmalade
4 servings
45 minutes
Marmalade made from Seville oranges is a true embodiment of Spanish tradition. Its bright, tangy flavor with a hint of bitterness captivates gourmets worldwide. Seville oranges, known for their rich aroma, give it a special depth. Historically, this marmalade became popular thanks to the British who turned it into a culinary symbol of afternoon tea. During preparation, the fruits are simmered in water, revealing all shades of citrus freshness, while the addition of sugar softens the natural tartness. Its thick texture and rich taste make it an ideal complement to toast, pastries or even as a sauce for meat dishes. This marmalade is a harmony of sweetness and tartness embodied in a jar with the sunny aroma of Spain.
1
Peel 6 oranges and cut them into small pieces. Cut the remaining 2 oranges into 4 parts, then into thin slices.
- Seville oranges: 8 pieces
2
Place the oranges in a saucepan and cover with water. Boil for 5 minutes, turn off the heat. Cover with a lid and cool. Then refrigerate for 8 hours.
- Seville oranges: 8 pieces
- Water: 1.5 l
3
Put a small plate in the freezer.
4
Bring the oranges to a boil uncovered over medium heat. Cook until soft and slightly thickened for about 20 minutes. Add sugar at a rate of 3/4 cup of sugar for each cup of oranges.
- Seville oranges: 8 pieces
- Sugar: to taste
5
Bring to a boil, stirring. Cook for about 20 minutes until the jam reaches a temperature of about 105 degrees. To check if the jam is ready, take a plate from the freezer and drop a bit of jam on it — it should not run but form a drop. Cool down.
- Sugar: to taste