Not British Marmalade – This One Speaks Sicilian!

This marmalade carries the sun and spirit of Sicily, the care of Pushpa, and the land’s natural wisdom in every jar.

What You Need

• 1 kg Seville oranges (the rougher the skin, the better!)

• 1 lemon

• 2.5 liters water

• 1.5 kg sugar

• A little butter (to prevent sticking)

• A square of muslin or gauze

• String for tying

Note: This marmalade has less sugar than usual, making it rich in fruit and full of flavor. If you want to reduce the sugar even more (up to 1 kg less), you can…but be patient, it will take a little longer to cook!

How We Made It

1. Prepare the Pan & Fruits
   Lightly put some vegetable oil (like coconut) to the base of a large saucepan to prevent the marmalade from catching.

2. Pour in 2.5 liters of water.

3. Cut the oranges and lemon in half, squeeze out all the juice, and add it to the water. Place any pips and pith onto a square of muslin—this is full of natural pectin, which will help the marmalade set.

4. Slice the Peel
   Cut each orange peel into quarters. Then, one by one, roll each quarter tightly and slice into thin or chunky shreds—whichever you prefer! Add the peel to the water as you go.

5. Extract the Pectin
   Tie up the muslin with the pips and pith into a little bag and secure it to the pan handle, so it’s suspended in the liquid.

6. Simmer Gently
   Bring everything to a gentle simmer and let it bubble uncovered for about 2 hours, until the peel is soft. (Test by pressing a piece between your fingers—it should break easily.)

7. Prepare for Setting
   While the peel is cooking, place three small plates in the fridge—these will be used later to test the set.

8. Add the Sugar
   Remove the muslin bag and let it cool on a plate. Pour 1.5 kg of sugar into the pan and stir over low heat until completely dissolved. Meanwhile, squeeze the cooled muslin bag to extract the sticky, jelly-like pectin, then whisk this back into the mixture.

9. Boil to Setting Point
   Turn the heat to high and bring to a rolling boil. Start timing. After 25 minutes, take the pan off the heat and drop a little marmalade onto one of the chilled plates. Place it back in the fridge for a few minutes, then push it with your finger. If it wrinkles, it’s ready. If not, return to the heat and check every 5 minutes.

10. Final Touches
    If there’s any foam on top, stir in half a teaspoon of butter to help disperse it. Let the marmalade sit for 20 minutes before jarring.

11. Jar & Store
    Sterilize your jars by washing them, then warming them in a medium oven for 5 minutes. Fill each jar right up to the neck, cover with waxed discs (wax side down), and seal while still hot.

    Label your jars, store them in a cool, dark place, and—most importantly—hurry up and make some toast!