Seville Orange Marmalade

Many marmalade recipes are designed for economy, using as much water as possible as well as lemon juice to add acidity. My view is that if I am going to the trouble of making my own marmalade, I want it to taste fantastic and I prefer to use just oranges for a purer flavour.

This recipe makes about 3lbs (1.3KG) of marmalade you can double the quantities if you have a large saucepan.


340g (12oz) Seville oranges

850ml (1 ½ pt) water

675 g (1 ½ lb) sugar (white gives a purer flavour: use brown if you want

a brown sugar flavour)


Cut the oranges in half and scoop out the pips. Tie the pips in a square of muslin and place them into a large pan with the water. Bring to the boil, then simmer till the orange peel is tender (about ½ to 1 hour).

Remove the bag of pips. Take the oranges and cut them into small pieces. If you want good-looking clear marmalade, remove and discard the flesh, then hand-cut the peel into thin strips, and return it to the pan

of juice. If you want to save time and don’t mind having slightly cloudy marmalade, whizz the orange halves in a food processor until the bits are small and return everything to the pan.

Put four clean jars into a low oven to warm and put a plate into the fridge to chill. Add the sugar to the pan and stir over a low heat until it is all dissolved.

Bring the marmalade to a brisk boil stirring constantly with a wooden spoon. It will froth up considerably; this is why you need a very large pan.

Keep stirring while the marmalade bubbles. You now need to boil it until the setting point is reached. There are various ways of judging this.

Test your marmalade every few minutes, until you’ve reached the setting point. Then pour it into your warmed jars and cover it.

When it is cool, tighten the lids and label the jars. Once you’ve made a couple of batches you’ll get the feel of when its ready – and it will taste so good, you’ll never buy shop marmalade again.

#oranges #winter #preserves

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