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1. Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
2. Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
3. Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
4. Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch.

Latest comments and suggestions

• Nancy Rowland

  24 January 2009

  Nancy Rowland commented on this recipe

  I found 1 hour enough to soften the fruit.I then scooped the fruit out of the liquid let them cool, cut in half and scoop out the pips and pith and put them in to a muslin bag and submerge in the liquid. Cut the peel in to thin strips and put into the pan with the muslin bag and liquid. Return to the heat and boil for 1/2hour. Remove the bag and add the warmed sugar and boil till setting point. A very good recipe and almost fool proof

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• Libby44

  31 January 2009

  Libby44 commented on this recipe

  Next time I will not divide recipe ino 2 parts as there was plenty of room in preserving pan to bring the whole recipe to a rolling boil so saving time. Don't push too much pulp through the sieve as I did as it gives a slightly bitter taste from the pith. Apart from all that a good recipe

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• bubblefish

  20 June 2009

  bubblefish rated and commented on this recipe

  

  This makes a delicious marmalade. It was my first attempt at making preserves, so I was extremely happy.

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Ingredients

• 1.3kg Seville oranges
• 2 lemons , juice only
• 2.6kg preserving or granulated sugar

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Difficulty and servings

Makes about 4.5kg/10lb

Preparation and cooking times

Prep 1 hr 15 mins 1 hr 30 mins

Cook min 2 hrs 30 mins

Vegetarian

Ingredients

• 1.3kg Seville oranges
• 2 lemons , juice only
• 2.6kg preserving or granulated sugar

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