Seville marmalade

Seville marmalade

Seville oranges make the best marmalade but have an extremely short season, so buy in February and make a few batches

Difficulty and servings

Easy

Makes 3kg

Preparation and cooking times

Total time

Ready in 3 hours + cooling

Method

  1. Prick the oranges with a skewer, put in a large pan, cover with water, then simmer for 2 hours. Cool in the liquid. Take them out, cut in half, then scoop out the pulp and keep the pips. Finely shred the orange halves, keeping any juice.
  2. Boil the pips in the cooking water for 15 minutes. Strain out the pips and pour the liquid back into the pan along with the fruit, any orange juice and the lemon juice. Add the sugar and heat the mixture slowly, stirring until it has all dissolved.
  3. Bring to the boil and boil for 20 minutes. This should take the marmalade to setting point, if not, keep cooking. To test if it has reached setting point, drop a spoonful onto a plate that has been chilled in the freezer for 10 minutes, leave for a minute, then run your finger through the marmalade. The surface should wrinkle slightly.
  4. Pour the marmalade into sterilised jars. Seal.

Per rounded tbsp/25g

72 kcalories, protein 0.2g, carbohydrate 19g, fat 0 g, saturated fat 0g, fibre 0.3g, salt 0 g

Recipe from olive magazine, February 2006.

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Latest comments and suggestions

  • Binder photo patricia

    24 February 2008

    patricia commented on this recipe

    I buy the oranges when available (around Jan/Feb), wash them dry them, and freeze them whole until I'm ready to make the marmalade. Take them out of freezer the evening before. Proceed as normal. This enables you to make your marmalade as and when you want to.

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  • Binder photo Baltar

    12 February 2009

    Baltar commented on this recipe

    I have a question & was wondering if anyone could help. In Step 2 where it's mentioned: "pour the liquid back into the pan along with the fruit" Does the "fruit" mean the orange peel which has been shredded AND the orange pulp which was taken out in Step 1, or is it ONLY the peel? Many thanks.

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  • Binder photo Dibbles

    23 January 2010

    Dibbles rated this recipe

    5 stars

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  • Binder photo Patrick Vaughan

    03 February 2011

    Patrick Vaughan commented on this recipe

    This seems like a very low ratio of sugar to fruit - can it be right?

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  • Binder photo Baltar

    20 March 2011

    Baltar rated and commented on this recipe

    4 stars

    I liked the ratio of sugar to fruit - unlike other recipes, this one wasn't too sweet and the sugar didn't overpower the delicate orange flavour. However, I didn't like the method of adding the fruit to the marmalade as it made the marmalade cloudy (I like it to be clear). That said, this recipe's really easy and tasty.

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  • Binder photo Baltar

    20 March 2011

    Baltar commented on this recipe

    I liked the ratio of sugar to fruit - unlike other recipes, this one wasn't too sweet and the sugar didn't overpower the delicate orange flavour. However, I didn't like the method of adding the fruit to the marmalade as it made the marmalade cloudy (I like it to be clear). That said, this recipe's really easy and tasty.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

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Difficulty and servings

Easy

Makes 3kg

Preparation and cooking times

Total time

Ready in 3 hours + cooling

Ingredients

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Add to your binder

Per rounded tbsp/25g

72 kcalories, protein 0.2g, carbohydrate 19g, fat 0 g, saturated fat 0g, fibre 0.3g, salt 0 g

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