Cut-Rind Seville Orange Marmalade Recipe

This Seville Orange Marmalade recipe uses the cut-rind method of marmalade making, which results in a particularly pure and intensely flavorful jam.

| January 2013

  • This Seville Orange Marmalade has a pure fruit flavor, light color and loose texture.
    Photo By Hélène Dujardin
  • Hand slicing the citrus peels of the Seville oranges gives this marmalade some character.
    Photo By Fotolia/Monkey Business

Marmalade (Running Press, 2012), by veteran food writer Elizabeth Field, contains 50 traditional and inventive marmalade recipes devised for the grown-up palate that will add a touch of elegance to everyday fare. This Seville Orange Marmalade recipe is from chapter 3: Citrus Marmalades.

You can purchase this book from the Mother Earth Living store: Marmalade.

Cut-Rind Seville Orange Marmalade Recipe

• 2 1/4 pounds (about 6-7) Seville oranges, halved
• 1 large lemon, halved
• Granulated sugar

1. Juice the oranges and the lemon, reserving the seeds. Strain the juice through a sieve and set the juice aside. Scoop the pulp from the insides, reserving with the seeds. Cut the citrus halves lengthwise into quarters, turn them peel-side down on a cutting board, and scrape away as much pith as possible with a sharp knife or vegetable peeler. (It is fine if a thin layer of pith remains.) Discard the pith. Slice the citrus peels thinly or in small squares.

2. Bundle the reserved seeds and pulp into a 12-inch square of double-thickness cheesecloth; tie it shut with kitchen string. Weigh the seed bundle with the chopped citrus peels; measure out an equal weight of sugar and set aside. Move the reserved juice to the scale and weigh it: add enough water to equal the weight of the sugar. The citrus peels and seeds bundle, sugar, and liquid should all measure the same weight. Combine the seed bundle, citrus peels, and liquid in a heavy saucepan.

3. Bring to a boil over high heat, then lower the heat and simmer covered, over low heat, stirring occasionally, for about 1 hour, or until the peel is very tender when pierced with a fork. The mixture should have reduced by about one-third.

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