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Few things are as quintessentially British as the bright and zesty delight of orange marmalade. With its roots tracing back to the 18th century, it quickly gained popularity as a delightful breakfast spread. The charming tale tells of a Scottish grocer’s wife who, upon receiving a shipment of Oranges that were too sour to sell, ingeniously decided to boil them with sugar, creating the first batch of what we now know and love as marmalade. Since then, it has become a breakfast staple in many homes around the world, adorning the tops of toasts, scones, and crumpets.

This Sweet and Tangy Homemade Orange Marmalade recipe is special because it respects the traditional methods while introducing a personal touch. Rather than relying solely on the sharp tang of Seville oranges, this version blends in the sweet succulence of common oranges, creating a more balanced flavor profile that is both sweet and tangy. The experience of this marmalade is a delightful dance between the sweetness of sugar and the tanginess of Citrus, with the bitterness of the rind adding a complex undertone. The result is a preserve that is both refreshing and comforting, a perfect way to start your day.

This orange marmalade is sublime spread over a warm slice of toast, its citrusy tang cutting through the richness of the butter. But don’t stop there – it also pairs beautifully with freshly baked scones, or as a glaze for roast meats. You can even stir it into your tea for a citrusy twist. No matter how you choose to enjoy it, this Sweet and Tangy Homemade Orange Marmalade is sure to bring a touch of sunshine to your table.

Main Ingredients

• 1.5 kg Seville oranges (Known for their intense tanginess)
• 1.5 kg Common oranges (To add sweet succulence)
• 3 kg Sugar (To balance the tanginess of the oranges)
• 2.5 liters Water (Needed to create the right consistency)

Seasonings and Spices

• 2 tablespoons Lemon juice (To add a hint of tartness)

Optional Toppings

• To taste Butter (Perfect for spreading on toast)
• Freshly baked scones (As a pairing option)
• Roast meats (To use as a glaze)

Preparation

1. Wash the Seville and common oranges thoroughly under cold running water to remove any dirt and chemicals.
   Tip: Using a scrub brush can help remove any stubborn dirt.
2. Cut the oranges in half crosswise. Then, squeeze the juice out of the oranges into a large pot, making sure to catch any seeds.
   Tip: You can use a juicer to make this process easier.
3. Scrape out the inside of the orange halves and add to the pot. Cut the orange peel into thin strips and add them to the pot as well.
   Tip: The peel will provide a lovely bitterness and texture to the marmalade.
4. Add the water to the pot with the orange juice, pulp, and peel. Let the mixture sit for at least 2 hours, or overnight if possible, to soften the peel.
   Tip: Cover the pot with a lid to prevent any contaminants from getting in.

Cooking Instructions

1. Place the pot on the stove over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 2 hours, or until the peel is very soft.
   Tip: Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
2. Add the sugar, lemon juice, and a small amount of butter to taste to the pot. Stir well until the sugar is completely dissolved.
   Tip: The butter will help to reduce foaming.
3. Increase the heat to high and bring the mixture to a rolling boil. Boil for about 15 minutes, or until the mixture reaches a temperature of 105 degrees Celsius (221 degrees Fahrenheit) on a sugar thermometer.
   Tip: Watch the pot closely as the mixture can easily boil over.
4. Test the marmalade’s consistency by spooning a small amount onto a cold plate and placing it in the refrigerator for a few minutes. If it wrinkles when pushed with a finger, it’s ready.
   Tip: If the marmalade doesn’t wrinkle, continue boiling and testing every few minutes.

Finishing Touches

1. Once the marmalade is at the desired consistency, remove the pot from the heat and let it cool for about 15 minutes.
   Tip: This will make it easier to handle and prevent it from setting too quickly.
2. Pour the marmalade into sterilized jars, leaving a bit of room at the top. Seal the jars immediately.
   Tip: Use a funnel to make pouring easier and less messy.
3. Let the jars cool completely before storing them. The marmalade will last for up to a year if stored in a cool, dark place.
   Tip: The marmalade will also make a great homemade gift.
4. Serve the marmalade on freshly baked scones or use it as a glaze for roast meats. You can even stir it into your tea for a citrusy twist.
   Tip: The marmalade will be especially delicious spread over a warm slice of toast with butter.