Shortcut Seville marmalade

Shortcut Seville marmalade

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(3 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins

Easy

Makes 4 x 500g jars
If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 500g whole Seville oranges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2l water
  • 1½ kg jam sugar

Method

  1. Boil the whole oranges in 2 litres water until very soft – it will take about 2 hrs. Pour the liquid into a preserving pan or a large saucepan.

  2. Cut the oranges into wedges, flick out the pips with the point of a knife then gently squeeze the wedges over the pan as they’ll be very juicy. Thinly slice them, then add to the pan with jam sugar. Dissolve over the heat then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through. Leave to settle for 15 mins before potting into sterilised jars.

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Comments (26)

beatrix's picture

I normally make traditional Oxford marmalade, but had a look at this recipe to see how they could make it quickly yet successfully. Judging from the comments, it's NOT succesful, and it seems to me you shouldn't try to shortcut with jam as pectin levels in fruits and quantities of liquid etc can vary so much and affect the results big time. Thought I'd comment to let HiediK know that "Jam sugar" has added pectin (supposedly the right amount) to help set fruits that are naturally low in sugar like apricots and raspberries etc. Seville oranges, however, have a high natural pectin content, so "Preserving sugar" can be used: it is designed to not sink to the botom of the pan and burn during the cooking process, and I don't think it contains much - or any - pectin. However, looking at the difficulties some people have had setting this recipe, it seems that using Jam sugar would be a better one to use.

copperheidi's picture

Having now left to cool / set for 24 hours, I popped some on my toast this morning. Has set fairly well, could be a bit better, but tastes good, not too bitter.

copperheidi's picture

Tried this yesterday and as I am a complete novice at marmalade making I clearly got the wrinkling part wrong as it was still very runny this morning. I poured it all back into the pan and boiled for about 30 mins and it wrinkles better than yesterday but I am not convinced, still seems a bit runny, but is still cooling down. In all, I have probably boiled the jam for more than 45 mins - nothing like the 7-10 in the recipe!

Re the sugar - I bought Silver Spoon Jam Sugar but when I read the back of the packet this morning it says to use PRESERVING sugar for marmalade - would that have made it set better?

hoddern's picture

can anyone say what jam sugar is please? Are there substitutes for Seville oranges as I do not think they are available where I live?

beverleydaly's picture

I agree with Mary with regards to oranges to water ratio - being biased to oranges, but my problem was the opposite, it didn't just set, it turned to toffee!

ryknild's picture

Tried this on Sunday and it didn't get anywhere near to setting. The quantity of oranges to water appear to be different from other recipes. Can't see what I did wrong.

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