Ultimate Seville orange marmalade

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Results 1-20

• 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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• kittyphysio

  01 February 2010

  kittyphysio rated and commented on this recipe

  

  We tried a couple of recipes last year and this was definitely the best. We have had many compliments from those we have given jars to. Just bought more sevilles and we'll be using this recipe again.

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• Karen

  10 February 2010

  Karen rated this recipe

  

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• AntiMetric

  11 February 2010

  AntiMetric rated this recipe

  

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• Karen

  08 January 2011

  Karen commented on this recipe

  I have now done this recipe three times and am planning on doing it again with Sevilles just arriving on the market. This is the best marmalade recipe I have done. Just have to be careful not to boil away too much of the liquid otherwise it ends up pretty chewy, if you don't do that it is delicious. I even froze some sevilles to do a batch half way through the year last year when we ran out of marmalade as this goes very quickly in our house. I also put the skins in my processor and pulsed into small chunks as get a bit fed up of fine shredding, worked just as well and equally delicious.

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• Katy s

  09 January 2011

  Katy s rated and commented on this recipe

  

  Easy to make and delicious! Two things to considder however, it makes about 12 jars, so you might wanna half the ingredients if u do not want that much. It is not very sweet, so if u have a super sweet tooth add a bit more sugar. Other than that fantastic.

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• Sue

  26 January 2011

  Sue commented on this recipe

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

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• Mary

  31 January 2011

  Mary commented on this recipe

  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.

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• downonthefarm

  03 February 2011

  downonthefarm rated and commented on this recipe

  

  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!

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• alisongf

  05 February 2011

  alisongf rated and commented on this recipe

  

  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!

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• Sarah

  15 February 2011

  Sarah rated and commented on this recipe

  

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

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• Lavender

  07 July 2011

  Lavender rated and commented on this recipe

  

  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.

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• Hills

  24 September 2011

  Hills commented on this recipe

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

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• kaytecustard

  18 January 2012

  kaytecustard commented on this recipe

  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.

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• iain

  02 October 2012

  iain commented on this recipe

  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.

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• gingery

  24 January 2013

  gingery commented on this recipe

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

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• Glibster

  27 January 2013

  Glibster rated and commented on this recipe

  

  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!

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• Ferret Racer

  29 January 2013

  Ferret Racer rated and commented on this recipe

  

  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.

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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 2 hrs 30 mins

Vegetarian

Ingredients

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

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