Made with bitter Seville oranges, this classic formula is for the true marmalade lover. It is astringent and aromatic, the perfect adornment for scones or whole wheat toast. If you cannot find Seville oranges, use 1 ½ pounds sweet oranges and 1 pound lemons. For an amber color, use half brown sugar. Please read About Making Marmalade and How to Process.

Combine in a medium bowl:

Cover and let stand overnight in the refrigerator.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 10 clean, hot half-pint jars. Transfer the oranges and water to a large, wide pot and simmer until the citrus peel is completely tender, 15 to 20 minutes. Add:

Boil rapidly, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.