Ultimate Seville orange marmalade

Ultimate Seville orange marmalade

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(24 ratings)

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

More effort

Makes about 4.5kg/10lb
The original, and classic, English marmalade, as made famous by Paddington Bear

Nutrition and extra info

  • Vegetarian

Nutrition:

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

  • 1.3kg Seville orange
    Orange

    Orange

    or-ange

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

  • 2 lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2.6kg preserving or granulated sugar

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.

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Comments, questions and tips

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clarejackson
10th Feb, 2013
5.05
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
10th Feb, 2013
2.05
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
10th Feb, 2013
2.05
What a faff, I'm not even finished and I've had enough. I'll be using the Waitrose recipe for my next batch. http://www.youtube.com/watch?v=j33Jr2lIC7g
jimtmacd
10th Feb, 2013
2.05
1.0 Kg oranges 1.5 lemons 2.0 Kg sugar 1.5 Litres Water
jimtmacd
10th Feb, 2013
2.05
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
9th Feb, 2013
5.05
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
29th Jan, 2013
5.05
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
27th Jan, 2013
5.05
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
24th Jan, 2013
There is NO problem getting marmalade to set. Use JAM SUGAR !!
amateur
2nd Oct, 2012
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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