Seville Orange Marmalade

We make Seville Orange Marmalade every year as the fruits appear in the green grocer’s for the all too brief season. I usually put enough away in the freezer to make some later in the year too.  There is something very special for me in the making of marmalade – the boiling, the smell, the cutting up of the peel and the colour all bring my Dad into the kitchen as it was he who always made the marmalade when we were kids. He used to make a special little pot for me without any peel!


Here is our simple recipe, photos will follow next time I make up a batch.


700g Seville oranges
1200 mls water
juice of 2 lemons (about 4 tbsps)
1.4 kgs granulated sugar

How to do it

  • Put the oranges in a jam pan with the water, bring to the boil and then simmer until soft, a couple of hours at least.
  • While that is happening, wash and rinse out your jars and sterilise them by putting them in the oven, open side up, at 140C
  • When the oranges are soft, remove them, keeping the water in the pan.
  • Cut the oranges in half and scoop out the pips and pith. Put these in a small pan with a little extra water and boil them for 5 mins to extract the pectin.
  • Cut up the orange peel to suit your self, thick or thin. I usually do half very carefully and thinly and the rest I bung in the food processor for a moment or two. Be careful here or you will get a mush! (Dad always cut it all up by hand and very precisely!)
  • Put the peel pieces and the lemon juice into the big pan where the water has been waiting.
  • Tip the pips mixture through a sieve so that the liquid is added to your fruit and water mix.
  • Re heat the mixture. Turn the heat off and add the sugar. Doing this means that it dissolves more quickly. Stir well until all graininess has gone.
  • Now, bring it to a rolling boil and boil for about 15 mins – 30mins.
  • While it is boiling, pop a saucer into the freezer – for testing the set later.
  • After 15 minutes, remove from the heat and test for set by dropping a teaspoon full onto the cold saucer. Let it cool then push it with the back of a teaspoon and if it wrinkles, it is ready to pot up.
  • If not, just boil for another 5 mins and repeat the set test. Repeat until setting point is reached.
  • When ready, remove from the heat, stir through and pour into the jars that you have heated. Be careful – if it splashes, it will be very hot and sticky. You can see above how many small jars to expect.
  • Pop the special greaseproof circles on top of each filled jar and screw on the lid tightly.
  • label and feel very pleased with yourself – gorgeous golden marmalade to enjoy for as long as it lasts.

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