Bitter orange marmalade – version 3

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Bitter orange marmalade-3

Production: 10 – 1/2 pint  Jars
Preparation: 30 Minutes
Cooking: 60 Minutes
Canning (boilling bath): 10 Minutes minutes in a boilling water bath

Third and final recipe in our mini-series on the “British” bitter orange marmalade.

This recipe, inspired by the one from David Lebovitz, is the simplest and fastest of the three. Our fresh fruits went from raw to canned within 4 hours. This is achieved at the cost of a little physical effort because you have to slice the oranges while still raw and they are very resistant under the knife.

In keeping with our methodology, we used the same ingredients as for the first two recipes and have excluded the small “extras” suggested by Mr. Lebovich. (Vanille beans and Scotch)

The result was surprising; a very sweet taste, a nice texture and a great color (a suberb translucent orange). For many of our tasters this marmalade tops the list but we must admit that it is also the one that departs the most from the bitter taste of the original version.

If you are a pure traditionalist who live by the true “British bitter marmalade”, this recipe will leave you wanting for the “real thing”. For all others, it will quickly produce a delicious marmalade with a pronounced flavor and a very pleasant taste.

Bitter orange marmalade-3

Bitter Oranges (Seville) – [2 1/4 lbs.]  (1 Kg.)
Lemon – [1]
Water – [8 cups]  (2 L.)
White Sugar – [4 lbs.]  (1,8 K.)

1- Scrub the oranges and the lemon in warm water.
2- Cut the oranges and lemon in half.
3- Extract the juice and put the kernels in a bag of cotton cheese.
4- Cut the orange peel into fine julienne. Cut the lemon peel into 4 chunks.
5- Place the peel, juice and bag of kernels in a large saucepan.
6- Add water and bring to a boil.
7- Reduce heat and simmer 25-30 minutes (so that the peel is translucent).
8- Add sugar and heat gently, stirring constantly, to fully dissolve it.
9- Bring back to a strong boil, then reduce the heat again to maintain a small bubbling.
10- Cook 20 minutes uncovered.
11- Remove the bag of kernels and pieces of lemon peel.
12- Continue cooking for 10 minutes (until the gelling temperature of 220F-105C).
13- Fill the jars and treat them for conservation.

– – – Home Canning process – – –
10 Minutes minutes in a boilling water bath

One Comment

  1. Comment by Nancy Roberts:

    This looks tasty and delicious. Having some oranges in any of our dishes is very beneficial. You should also try some bitter oranges!Though this is not a fruit people eat out of their hands like a traditional sweet orange, it is the primary type of orange used in British marmalade, and can be used as a flavoring in sodas and candies.