Sicilian orange marmalade

Sicilian Orange Marmalade with 80 percent fruit and fine peel

This Sicilian Orange Marmalade is packed with 80 percent orange—pulp and fine peel of Sicilian oranges, cooked down with sugar and a splash of lemon. Bold, fruity, with the subtle bitterness of the peel. Not a smooth jelly, but a marmalade with bite and character.

Sicilian Orange Marmalade is a fruit spread made from sun-ripened Sicilian oranges, consisting of 80 percent fruit, with finely sliced orange peel and a splash of lemon. In Italian, it is called Marmellata di Arance. Bright orange, thick, and chunky, it has an intense citrus flavor that is sweet, with the typical subtle bitterness of the orange peel.

Bright orange, fruity, with a bit of peel to bite into

As soon as you open the jar, the scent of ripe oranges rises—intense and sunny, like holding a freshly peeled fruit in your hand.

The marmalade is thick and chunky, with visible threads of orange peel and a vibrant orange color. On the spoon, it tastes sweet and full of fruit at first, followed by the fine bitterness of the peel, which keeps it fresh and sophisticated rather than just sweet. The splash of lemon adds brightness and makes the orange flavor pop. This exact balance of sweetness and bitterness is what distinguishes a real orange marmalade from pure orange jelly.

On breakfast bread, in pastries, or with cheese

Its primary place is the breakfast table, but this orange marmalade can do more than just top bread.

It is a classic choice on fresh white bread, a croissant, or toast with butter, where the bitterness of the peel keeps the sweetness in check. Paired with aged Pecorino or Manchego, it becomes a delightful contrast on a cheese board. In baking, it fills cookies and tarts or shines as a glaze on chocolate or orange cakes.

It also has a place in savory dishes—a spoonful in a sauce for duck or game, or served alongside a hearty breakfast of eggs and bacon. Over yogurt or ricotta for breakfast, it brings sunny fruit to the table, and a dollop on warm rice pudding turns an everyday dessert into something radiant.

From the orange groves of Sicily

The oranges for this marmalade grow in the groves of Sicily, where the sun and mild climate make them particularly sweet and aromatic.

Sicily is Italy's orange island—from the plains around Catania to the gardens of the Conca d'Oro, sweet oranges and the famous blood oranges ripen in the sun. The Arabs brought the first citrus trees to the island, and to this day, Sicily is known for its oranges. The riper the fruit on the tree, the fuller and rounder the final marmalade tastes. A good marmalade contains plenty of fruit and little else: here, 80 percent orange, plus sugar, peel, and lemon—nothing more is needed.

It is cooked down and jarred under the roof of the Antica Bottega Siciliana, run by Salvatore Novara in Trapani. He brings together products that small producers on the island craft according to traditional recipes—marmalade like this one, alongside honey, pesto, and dried tomatoes.

A spoonful of plain yogurt tames the sweetness

Once opened, the orange marmalade should be kept in the refrigerator, where it will last for a few weeks—always take it out with a clean spoon, and it will last even longer. If you prefer it less sweet, mix a spoonful with some plain yogurt. And for a quick glaze, simply heat it up with a splash of water and brush it over cakes or roasted fruit.