Updated March 10, 2008. Every year I make several batches of marmalade. These are the notes of this process, which continue to get refined as I improve the techniques in my quest for a remarkable marmalade.

Note that this is not a standard recipe. It calls for twice as much fruit as other recipes for the same output, and makes a particularly flavorful, intense jam. This recipe doesn’t use commercial pectin, but requires that you extract the pectin from a cheesecloth or muslin bag containing the seeds and membranes of the oranges. If you are looking for a more classic recipe for Seville orange marmalade, I recommend David Lebovitz’s recipe from his book Room for Dessert.

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