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3½ cups
Easy
By David Bowers
Published 2014
Seville oranges are preferred for marmalade because they have the perfect blend of citrus and bitterness. Good marmalade—unlike, say, good strawberry jam—should be much more than one-note sweetness. That edge of bitterness—not too much, not too little—is highly prized by marmalade lovers.
In Ireland, you can buy large tins of cooked-down fruit you turn into a pan, add sugar, and cook into many, many jars of marmalade or jam. That’s because it’s the prepping of the fruit that can tak
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