iOrange Marmalade

1. Wash jars and lids in hot soapy water, rinse well, and keep warm. Prepare a boiling water canner if planning shelf-stable storage.

2. Scrub the Seville oranges under warm water. Halve the oranges and the lemon; juice them into a large nonreactive pot, catching all seeds. Reserve all seeds and the citrus membranes.

3. Scoop out remaining membranes from the orange shells and add them, along with the lemon seeds/membranes, to a piece of cheesecloth; tie into a secure bag.

4. Slice the orange peel to your preferred shred (fine to coarse). Add the sliced peel, collected citrus juice, and the water to the pot. Submerge the cheesecloth bag in the pot. Cover and let soak 12–18 hours (cool room temperature or refrigerated).

5. Bring the pot to a boil over high heat, then reduce to a lively simmer. Cook until the peel is very tender and the liquid has reduced by about one-third, 45–60 minutes, stirring occasionally.

6. Lift out the cheesecloth bag, let cool briefly, then squeeze it firmly back into the pot to extract pectin-rich juices. Discard the bag and solids.

7. Add the granulated sugar to the hot mixture. Stir over low heat until fully dissolved, 5–7 minutes; do not let it boil before the sugar dissolves.

8. Increase heat to high and boil rapidly until the marmalade reaches 221–222°F on a thermometer, or a spoonful wrinkles on a chilled plate when pushed with a fingertip, 10–20 minutes. Skim foam as needed and stir to prevent sticking.

9. Remove from heat and let stand 5 minutes, stirring once or twice to distribute the peel evenly.

10. Ladle hot marmalade into hot, sterilized jars, leaving 0.25 inch headspace. Wipe rims, apply lids and rings fingertip-tight.

11. For shelf-stable jars, process in a boiling water canner for 10 minutes (adjust time for altitude). Cool 12–24 hours; check seals. For refrigerator storage, skip canning and refrigerate cooled jars up to 1 month. Let marmalade mature 1–2 days before opening for best set and flavor.