Instructions
1 Prepare the orange
Wash oranges, trim ends, quarter, remove seeds, and thinly slice crosswise — including peel — into fine slivers.
2 Blanch the Oranges + Blossoms
Place sliced oranges and orange blossoms in a pot, cover with cold water, bring to a boil, simmer 5 minutes, then drain. Repeat this two more times with fresh water each round. This traditional blanching method softens citrus peel and removes bitterness from the orange blossom petals while keeping their fragrance intact.
3 Infuse Saffron
While fruit blanches, steep saffron threads in 2 tbsp hot water for 5–10 minutes to release color and aroma.
4 Simmer the Marmalade
Combine blanched oranges and blossoms with lemon juice, saffron infusion, honey, and sea salt in a heavy pot. Bring to a simmer and cook uncovered 45–60 minutes, stirring occasionally, until thick and translucent.
4 Finish + Store
Turn off heat and stir in fresh orange blossom petals (optional). Spoon into sterilized jars, seal, cool fully, and refrigerate up to 1 month.
