5 from 2 votes

Bitter orange marmalade

Course Preserve, marmalade
Cuisine Italian
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 12 jars (250 ml each)
Author Giulia


  • 1,8 kg of bitter oranges, preferably organic or unwaxed
  • 2 l of water
  • Juice of 2 lemons
  • 2 kg of raw cane sugar


  • Rinse the oranges under running water. Cut them in a half and squeeze the juice, then collect it in a jar. Remove any white skin remained inside the oranges and cut the zest into thin strips. Put the zests in a large bowl and pur in the orange juice. I got 500 ml of juice and 700 g of zests. Add 2 liters of water and let stand overnight.
  • The next day, pour the entire content of the bowl into a large pot and bring to the boil. Let it simmer gently covered on low flame for about 1 hour and a half, until the zests become soft.
  • Add the lemon juice and the sugar and stir with a wooden spoon to melt. Bring it back to the boil and let it simmer gently for at least forty minutes. Check if it is ready: pour a drop of marmalade on a cold saucer from the fridge. If it solidifies and does not slip away when you tilt the saucer, it is ready to be put into sterilized jars.
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