Seville oranges are the key ingredient for this delicious, tangy marmalade
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Freezing tends to reduce the pectin levels so it’s a good idea to add the juice of one large lemon (lemon is also naturally very high in pectin) to each 500g/1lb 2oz of fruit if making marmalade from frozen oranges.
Want a darker marmalade?
If you like a darker, Oxford-style marmalade, then you just need to add 1 tbsp treacle when you add the sugar.