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