This marmalade is a tribute to the great Jacques Pépin, whose clever triple-boil method transforms bitter Seville oranges into something beautifully balanced—without drowning it in sugar. It’s bright, not-too-sweet, and deeply flavorful. A little technique goes a long way, and Jacques proves (as always) that the simplest tricks are often the smartest.
Ingredients:
- 4 lbs oranges, scrubbed (Seville preferred, but any citrus like yuzu, lemon, or grapefruit works too)
- 4 lemons, scrubbed
- 5 cups sugar
Instructions:
Using a sharp peeler or paring knife, remove only the colored part of the orange and lemon peels (avoid the white pith as much as possible—it’s the most bitter part).
Slice the peels very thinly and set aside.
Juice the fruit and reserve the juice. Scoop out the pulp, seeds, and membranes and tie them in a dampened piece of cheesecloth to make a flavor bundle.
Place the sliced rind in a saucepan with a couple of cups of water. Bring to a boil and cook for 10 minutes.
Repeat this process two more times, each time with fresh water. After the third boil and drain, the rind will be softened and much of the bitterness removed.
In a wide, heavy-bottomed pot, combine the blanched rind, reserved juice, sugar, and about 4–5 cups of fresh water.
Add the cheesecloth bundle to the pot. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
Simmer for about 30 minutes, stirring occasionally. Remove the cheesecloth bundle, let it cool slightly, and squeeze it well to release any flavorful liquid back into the pot. Discard the bundle.
Continue cooking the marmalade at a gentle boil, stirring occasionally, until it thickens and turns glossy—about 20–25 minutes more.
The marmalade is done when it reaches 220°F (104°C) on a candy thermometer or passes the "wrinkle test" on a chilled plate.
Ladle the hot marmalade into sterilized jars, seal, and let cool completely. Store in the fridge or freezer for longer shelf life.