Safety classification
Tested
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Processing details
Method, jar size, headspace, processing schedule, and altitude adjustments: Use the exact values and directions in the authoritative recipe card below.
Tested/documented source
Official tested recipe: Marmalade Orange Seville — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
Follow every preparation, filling, processing, cooling, and storage step in the recipe card in the stated order.
Equipment
Use the canner, jars, lids, measuring tools, and other equipment specified in the recipe card.
Visual method guide
Prepare, fill, process, cool, and check seals exactly as documented in the recipe card.
Safety essentials
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Do not change safety-critical ingredients, jar sizes, headspace, processing schedules, or altitude adjustments.
About this recipe
Marmalade Orange Seville — Bernardin is preserved here with its tested recipe card intact.
Before you begin
Read the complete recipe card and official source before starting.
Altitude-adjusted processing
Use the exact altitude adjustment and processing schedule stated in the authoritative recipe card and source.
Marmalade Orange Seville — Bernardin
Ingredients
- 6 Seville oranges
- 2 large sweet oranges
- 1 lemon
- Water
- Sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Wash fruit. Place in a large bowl; cover with water and let stand overnight. Quarter fruit. Remove pulp, seeds and inner white pith; place in glass or micro-wave safe bowl. Add 1cup (250 ml) water; cover bowl; let stand overnight. Slice peel very thinly. Place in a second glass or micro-wave bowl.
- Add just enough water to keep peel moist; cover bowl; let stand again overnight. Stirring and mashing pulp mixture frequently, microwave at medium-high (70%) power 10 to 14 minutes, to release juices. Pour mixture through strainer, pressing with back of spoon; reserve resulting juice.
- Microwave peel-water mixture at medium-high (70%) power 8 minutes or just until tender. Combine peel and strained juice; once again, let sit overnight. On Preserving Day: Place 4 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C).
- Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F).
- Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Measure fruit mixture; place in a large, deep stainless steel or enamel saucepan.
- Measure the same quantity of sugar and set sugar. If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. Bring fruit mixture to a boil. Maintaining the boil, gradually stir in the sugar.
- Stirring constantly, boil fruit-sugar mixture at a full boil until gel stage is reached. (Gel Plate Test: remove mixture from heat; pour a spoonful of cooked recipe on a cold plate and place in freezer for a few minutes.
- A gel has been achieved when the product does not run together when separated with a spoon.) Quickly ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade.
- Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.
- When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.
- Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Frequently asked questions
May I change the jar size, ingredients, headspace, or processing schedule?
No. Follow the tested recipe card and source exactly.
Recipe context
This is a tested home-canning recipe; the authoritative card controls all safety-critical details.
Troubleshooting
Follow the source instructions for seal checks and storage. Discard spoiled food without tasting.
Source and provenance
Primary source: official recipe page. The WPRM recipe data is unchanged; only editorial layout was reorganized.