Bitter oranges marmalade – version 2
Production: 10 – 1/2 pint Jars
Preparation: 30 Minutes
Cooking: 60 Minutes
Canning (boilling bath): 10 Minutes minutes in a boilling water bath
Continuing our research on gourmet marmalades, we found this recipe that deserves an almost perfect score. The color is much lighter than the classic recipe but taste is really close though less bitter.
Basically, it is very similar to the original recipe of the british bitter oranges marmalade; the ingredients are the same and the steps are conducted in the same order.
The main difference is in the preparation time, greatly reduced by using a pressure cooker to make the first cooking of the fruits and a second high-temperature cooking, the result is a much faster process. In total, we went from fresh fruit to canned product in about 5 hours.
On the taste, opinions are divided. As you will read in the last article of this series (the battle of marmalade) the traditionalists found it less tasty than the original but many of our testers liked the sweeter taste and less caramelized texture.
We believe this recipe is ideal for people who love the tangy taste of bitter orange marmelade but prefer a sweeter (just to taste since the sugar content is the same) on their “toast” or to top their desserts.
Bitter Oranges (Seville) – [2 1/4 lbs.] (1 Kg.)
Lemon – 
Water – [8 cups] (2 L.)
White Sugar – [4 lbs.] (1,8 K.)
1- Scrub the oranges and lemon in warm water.
2- Place the whole fruits in a pressure cooker and add half the water.
3- Calculate 15 minutes of pressure cooking and then remove from heat and release pressure.
4- Remove the fruit and let them cool on the counter. Pour the cooking liquid into a large saucepan.
5- When fruits are cooled, cut them in half and remove the pulp and pits.
6- Place the pits in a bag of cheesecloth or muslin and add it to the saucepan. Reserve the pulp.
7- Put aside the orange peels and discard any lemon.
8- Add the remaining water and bring to a boil then reduce heat to simmer pendant10 minutes.
9- Cut the orange peel into julienne strips (to taste) and add to pot.
10- Finely chop the pulp and add to pot.
11- Add the sugar and heat gently, stirring constantly, to fully dissolve.
12- Bring to a boil then reduce heat to get a regular bubbling.
13- Cook 20-25 minutes uncovered (up to the gelling temperature of 220F-105C).
14- Fill the jars and treat them for conservation.
– – – Home Canning process – – –
10 Minutes minutes in a boilling water bath