Marmalade is a classic preserve that’s loved all over the world. It gets its distinctive flavor from the peel of citrus fruits, which is cooked down with sugar to create a delicious spread that’s perfect for toast, muffins, and more. English-style is a particularly popular variety, and here’s how you can make it at home.

Ingredients:

– 2 lbs. Seville oranges or other bitter oranges
– 4 lbs. granulated sugar
– 4 pints water
– Juice of 2 lemons

Instructions:

1. Begin by washing your oranges thoroughly and scrubbing any dirt or debris off the skin. Slice each orange in half and use a spoon to scoop out the flesh and seeds. Keep the orange halves intact, as you’ll be using them later.

2. Collect the seeds and place them in a muslin bag or cheesecloth. Tie the bag securely and set it aside.

3. Use a sharp knife to slice the orange peel into thin, uniform strips. You can make them as wide or narrow as you like, depending on your preference. You should end up with about 2 lbs. of peel.

4. Place the orange halves, orange peel, and water in a large pot. Bring the mixture to a boil, then reduce the heat and simmer for 2 hours. Stir occasionally.

5. After 2 hours, remove the orange halves and set them aside to cool. Remove the muslin bag from the pot and squeeze out as much juice as possible.

6. Add the sugar and lemon juice to the pot and stir until the sugar has dissolved. Increase the heat and bring the mixture to a rapid boil. Boil for about 15 minutes, until the marmalade has reached the setting point. To test for this, use a spoon to place a small amount of marmalade onto a cold plate. If it sets and wrinkles when you push it with your finger, it’s ready.

7. While the marmalade is boiling, use a sharp knife to slice the cooled orange halves into thin strips. Add these strips to the pot and stir gently.

8. Remove the pot from the heat and let it sit for 10 minutes. This will help the orange peel to distribute evenly throughout the marmalade. You can skim off any foam or scum that’s formed on the surface.

9. Sterilize some jars by washing them in hot, soapy water and rinsing well. Place them in a low oven (around 140°C) to dry and warm up.

10. Ladle the hot marmalade into the warm jars, leaving a small amount of space at the top. Wipe around the rims with a clean, damp cloth to remove any spills.

11. Seal the jars with lids and leave them to cool completely. They should store in a cool, dry place for up to a year.

And there you have it – a simple recipe for English-style orange marmalade. This marmalade has a distinctive tangy flavor and a satisfying texture thanks to the pieces of peel. It’s perfect for breakfast or a midday snack, and makes a great gift too. Enjoy!

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