Ultimate Seville orange marmalade

Ultimate Seville orange marmalade

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(14 ratings)

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Cooking time

Prep: 1 hr, 15 mins - 1 hr, 30 mins Cook: 2 hrs, 30 mins

Skill level

Moderately easy

Servings

Makes about 4.5kg/10lb

The original, and classic, English marmalade, as made famous by Paddington Bear

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

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

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Method

  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, warming the other half of the sugar first.

Recipe from Good Food magazine, January 2002

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Comments

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alicealice10's picture

This was just superb, can't quite see the faff. Left oranges to bubble away while I did other stuff, left them soaking overnight and came back to finish off the next morning. Do have to say I halved the recipe so only did one batch. Very easy and the most delicious and traditional tasting marmalade I have ever made. Can't see how to rate, but ten out of ten from me.

charybdis's picture

I made Delia's recipe from her book, not the online one and it is delicious and set beautifully. However, being always on the lookout for something new I will try this next time I make another batch of marmalade with the sevilles I have in the freezer.
Thank you.

clarejackson's picture
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Delicious! This made 10 jars (of assorted sizes, but no huge ones). It was easy to do - the peel slicing only took about 15/20 mins. I used 1kg of jam sugar and the rest granulated (preserving sugar is £2.50 a bag in sainsburys, but granulated much cheaper) and got a really good set after 15-17 mins plus testing time. Did 2 batches, but started the second one whilst the first was doing its boil.

jimtmacd's picture
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I really don't know why you suggest halving at stage 3; I didn't bother. I did have to add a good deal of extra water though. Most recipes suggest about 1 litre of water for 1 kg of sugar I ended up with less than a litre and that's after topping it up while simmering the oranges.

As far as jars goes. The recipe says makes 10lb's well after adding loads more water I've got nowhere near 10 jars and I used 12oz jars. I'm jiggered. I won't be following this again. The marmalade tastes incredible though but 4 hours later!

jimtmacd's picture
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1.0 Kg oranges
1.5 lemons
2.0 Kg sugar
1.5 Litres Water

jimtmacd's picture
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I'm just about to make this recipe but why 1.3 Kg of oranges and 2.6 of sugar? Why not say:

1 Kg oranges
1.5 lemons
2 Kg sugar

I'd rather have half a lemon left over than faff with part bags of oranges and sugar. Anyway. Now I've converted to whole numbers. What do I need to do next?....

emimie's picture
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This is a great recipe, I am going to make another batch to last through the year as I don't want to run out. I made the full recipe in a stock pot rather than dividing it in two portions which worked well.

ferretracer's picture
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I thought this recipe was great. I have made jams, conserves and Apple Butter before but never marmalade. As marmalade is a favourite of my husband I thought I would try my hand at it once the Seville oranges came in. I only made half the recipe and the results were stunning first time, beautiful colour, the right amount of bitterness and sweet and a good set. I followed the instructions to a T. Just before I put the warm marmalade into the jars, I added one tsp of Brandy to each jar, I must admit it did worry me because it might not set but no worries, it did and the flavour is great. I have now bought the ingredients for a whole batch and this recipe has converted me into a "Marmalade" person.

whatabugger's picture
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Works a treat and I've never made marmalade before. I used golden granulated sugar and Nancy's suggestion of putting all the pith in muslin bag. Tops!

gingery's picture

There is NO problem getting marmalade to set. Use JAM SUGAR !!

amateur's picture

I have seen that some people find it difficult to get a set. This is true for any jam making not just marmalade. Yet if the recipe is followed, the amount of pectin should guarantee a set.
I suspect that many modern stoves simply cannot generate sufficient heat to obtain a rolling boil when trying to do this with several litres of material.
An easy solution is to simply finalise the boiling with reduced quantities,(step 3) i.e. split into 2 or 3 batches for the rolling boil.
This should guarantee a successful outcome.

kaytecustard's picture

For the second year running, I have followed this recipe to the letter, and have not got a good set. I repeated the recipe this year, just in case I had not done it properly last year, but it turned out the same. Last year, I poured it all back into the preserving pan from the jars, and added another pound of sugar. That worked, so it looks like I'll have to do it again this year. Time consuming, and messy to have to do this. Will try another recipe for the next batch. I am not an amateur cook, so very disappointed with this.

hilary1953's picture

I've just finished my last jar of this marmalade... everyone loved it and so gave loads of jars away.. won't next year!!...

bonnebouffe's picture
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I made this in late February, and the flavour seems to have deepened in the jar, This is a lovely marmelade. I made it in two batches, adding ginger to the second batch.(Perhaps I'll try a dash of Drambuie next time!) I don't think one can find a better basic recipe for Seville orange marmelade.

sarahll21's picture
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I couldn't get this to set either, so I tried not stirring it for a few minutes and it burnt........twice!

alicla's picture
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I struggled to get this to set and I have carmel marmalade, made a second batch as I thought i must have done something wrong but it also didn't work, used organic seville oranges so expensive waste for me, will possibly used the result to make a sauce but can't call it marmalade back to Delia's recipe for me tomorrow with my last bag of oranges!

downonthefarm's picture
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I have made orange marmalade for years, mostly using Delia's method. This is the first time I have tried this method and I am delighted with the result. It was so easy - much less mess and elbow grease than previously, and the marmalade is the best ever, though this may in part be due to using Waitrose organic sevilles. I also stood the oranges in water on a warm aga overnight at just below simmering point; they didn't need much boiling to cook the peel.
Why cook in two batches - unless you're nervous of overboiling or haven't got a preserving pan/big saucepan?
Thoroughly recommended!

ryknild's picture

Having had a disaster with a previous recipe, this worked a treat. But like katy s I was surprised at the quantity of marmalade - I also ended up with 12 jars and had to scrabble around for extra jars.

suejackson56's picture

I use kitchen scissors to snip the rinds when cooked - takes only seconds!

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