My breakfast food of choice when growing up in Sweden in the 1970s consisted of two slices of toasted, nearly burned bread, thick slices of mild cheese (my favorite was called ”Baronost,” Baron cheese), topped off with what was referred to as ”British orange marmalade."

This marmalade came in round, navy boxes adorned with Union Jack. The taste was sort of bitter, the supposed Britishness of it, and it married the taste of the mild cheese just perfectly, I thought. They no longer sell my favorite brand of ”British” orange marmalade in stores in Sweden, so I decided to try to make my own version, using a Sevilla orange, which is a bit more bitter than regular oranges.


This easy recipe will fill up a small glass jar (which should be clean and lidded).

Orange Jam with a British (Swedish?) twist:

You will need
2 big Sevilla oranges
1 Tablespoon white balsamic vinegar
6 ounces water
1 cup jam sugar with pectin

Instruction: (Easier yet: simply follow the photographs on the right)

Wash the oranges, divide them and squeeze out a bit of the juice in a pot.

Cut and chop the rest (including the peel) finely. Remove seeds.

Bring the fruit juice to a boil along with water and the chopped oranges. Stir.

Add the vinegar and let boil, while stirring, for 5 minutes.

Remove from heat and remove any foam, if necessary.

Pour the marmalade into the jar. Let cool and keep in your fridge.