By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
547 cal · 120 min
Seville Orange Marmalade
Recipe GLPRc27e3e1ea99f67
A classic homemade marmalade made from tart Seville oranges, water, and sugar. The oranges are cut into thin strips and simmered until tender, then combined with sugar to create a rich, bittersweet preserve with a beautiful citrus flavor and glossy amber color. Perfect for spreading on toast or serving alongside cheese and crackers.
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Ingredients
3 pounds Seville oranges, scrubbed clean
2 quarts water
3 pounds granulated sugar
Directions
Cut the Seville oranges in half and squeeze out the juice into a bowl, reserving all liquid. Scoop out the white pith from the orange halves using a spoon and place it in a separate small bowl. Slice the orange peels into thin, even strips about 1/8 inch wide.
Place the reserved pith in a fine-mesh strainer and rinse gently under cold water to remove any remaining flesh, then transfer to a clean bowl.
In a large heavy-bottomed pot, combine the sliced orange peels, reserved orange juice, water, and the pith. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer gently for 1 to 1.5 hours, stirring occasionally, until the peel is very tender and transparent and the liquid has reduced by about half.
Add the granulated sugar to the pot and stir constantly until it is completely dissolved. Increase the heat to medium-high and bring the mixture to a rolling boil.
Continue boiling for 15 to 25 minutes, stirring frequently to prevent sticking. To test for doneness, place a small amount on a cold plate and allow it to cool slightly; it should wrinkle when pushed with your finger and not run back together immediately. The temperature should reach 220°F on a candy thermometer.
Remove the pot from heat and let the marmalade rest for 5 minutes. Using a slotted spoon, remove and discard the pith pieces. Skim any foam from the surface with a spoon.
Ladle the marmalade into hot sterilized jars, leaving 1/4 inch headspace. Cover with sterilized lids and process in a boiling water bath for 15 minutes to ensure proper sealing for long-term storage.
Comments
Seville oranges are the crux: they're bitter oranges grown for marmalade and nearly impossible to find at Charlotte grocers year-round, meaning a special trip to an ethnic market or online order. The recipe itself is simple and cheap once you have fruit—three ingredients, no exotic add-ons—but the stated 120 minutes ignores the overnight setting time and the hands-on work of pitting and cutting fruit, which realistically runs to four or five hours across two days. This is a project for a weekend cook with advance planning, not a weeknight endeavor, and it yields shelf-stable jam that keeps for months, making it worthwhile for someone who bakes regularly.
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