Orange Marmalade

 English orange marmalade — the kind Paddington Bear survived on — is traditionally made with Seville oranges, which have naturally high amounts of pectin that gives marmalade its signature gel texture. They are also bitter enough to give the sweet spread balance. In the United States, Seville oranges can be hard to come by, but the navel oranges that grow in abundance here make a pretty darn good marmalade, too. 

Making your own marmalade for the first time can be unnerving (especially when you glance at the cook time), but it’s not difficult — it just requires a little patience! Here’s how to do it.

How to Make Orange Marmalade 

To make marmalade you just need the three following ingredients:

• Citrus
• Water
• Sugar

Once you juice the oranges and separate the membranes and seeds from the rind, let everything soak in a muslin bag overnight. This step draws out the all-important pectin from the skin and seeds and will set your marmalade after you cook it. The next day, you’ll boil that mixture for a couple of hours to soften the orange peel, then add sugar and cook until it reaches 220ºF, the point when the sugar will react with the pectin to create the gel-like marmalade texture you know and love.

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