Shortcut Seville marmalade

Shortcut Seville marmalade

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(6 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins


Makes 4 x 500g jars
If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 500g whole Seville oranges



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

  • 2l water
  • 1½ kg jam sugar


  1. Boil the whole oranges in 2 litres water until very soft – it will take about 2 hrs. Pour the liquid into a preserving pan or a large saucepan.

  2. Cut the oranges into wedges, flick out the pips with the point of a knife then gently squeeze the wedges over the pan as they’ll be very juicy. Thinly slice them, then add to the pan with jam sugar. Dissolve over the heat then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through. Leave to settle for 15 mins before potting into sterilised jars.

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Comments, questions and tips

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Colette Radaković
16th Mar, 2019
I found all the previous comments very helpful, I used 2 pints of water, covered pan, didn't have enough oranges so used half lemons, I only had half the required sugar and most of that was demerara, boiled it for an hour but 45 mins probably would have been ok. End result solid lemon flavour bitter marmalade, I love it and will have another go with all oranges.
Alison Isherwood's picture
Alison Isherwood
20th Feb, 2018
This recipe does not make clear whether you should cook the oranges covered or uncovered. I cooked covered and had to boil down the remaining liquid for over 30 minutes to get to setting point.
10th Dec, 2017
I was given a huge bag of Seville oranges and took on the marmalade challenge! It took much longer than the recipe stated but then again I did deviate by adding more water halfway through initially boiling the oranges as it had almost all evaporated. That meant it took much longer to boil down but after cooling I have ended up with six jars of pretty tasty marmalade which I'll have to gift to friends.
22nd Jan, 2017
The reason this uses jam sugar is that the pectin in the oranges comes from the pips and in this recipe you don't boil them up separately to extract it.
16th Jan, 2016
I'm in the process of making this and want to print out the recipe, but when I try to, the page is always blank! Have tried from different computers/printers.
1st Mar, 2014
Very easy to make. I had no issues with the marmalade setting. When I boiled the oranges I left the pan uncovered, cooked for 2 hours, then left them in the pan for another 2 hours. I did also use 0.5 kg of caster sugar as I only had 1kg of jam sugar. Turned out very nice, not too sweet, but very fruity.
17th Mar, 2013
My daughter and I always make our marmalade this way. We often freeze the Seville oranges until we have time to make a batch together. We always use jam sugar and boil really vigorously to get a set. It has a lovely tangy taste and is not too stiff like some shop bought stuff. She has won first prize in her village show with a pot made with this recipe.
10th Feb, 2013
Thanks for your comment Nicky. I was considering doing this version of marmalade and I think I'll try it.
15th Jan, 2013
I've made this marmalade a few times and it has always turned out great!
28th Jan, 2012
Just looked this up as I used it last year and it was lovely. I agree that it took longer to reach setting point than suggested in recipe; but jam and marmalade timings are never exact so there is always a bit of trail and error.


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