Shortcut Seville marmalade

Shortcut Seville marmalade

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(6 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins

Easy

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

Nutrition:

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

  • 500g whole Seville oranges
    Orange

    Orange

    or-ange

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

  • 2l water
  • 1½ kg jam sugar

Method

  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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susaneliz
4th Feb, 2011
Wasn't able to get jam sugar so used normal. Didn't think it would be a problem as oranges are high in pectin.Also added 50 ml lemon juce. The marmalade needed much more boiling than in the recipe - more like 1.5 - 2 hours (I didn't time it exactly), but the result was delicious. Think I will add less water next time too.
margaretking
3rd Feb, 2011
I have just tried this recipe for the second time. Like everyone else who commented, the marmalade did not set the first time. This time I used half the water specified in the recipe and it worked!
cookiegalore
31st Jan, 2011
5.05
Never made marmalade before. Like the other reviewers my marmalade didnt reach the setting stage. In the end i added some gelatine. After that it turned out great. Had some on my toast yesterday and i have to say i was impressed. So if in doubt make sure you have some gelatine on standby. Yummy
mary14
30th Jan, 2011
this marmalade took 25 minutes of boiling in order to set. tastes great. I added juice of half a lemon and a few tablespoons of whisky as well.
beatrix
30th Jan, 2011
I normally make traditional Oxford marmalade, but had a look at this recipe to see how they could make it quickly yet successfully. Judging from the comments, it's NOT succesful, and it seems to me you shouldn't try to shortcut with jam as pectin levels in fruits and quantities of liquid etc can vary so much and affect the results big time. Thought I'd comment to let HiediK know that "Jam sugar" has added pectin (supposedly the right amount) to help set fruits that are naturally low in sugar like apricots and raspberries etc. Seville oranges, however, have a high natural pectin content, so "Preserving sugar" can be used: it is designed to not sink to the botom of the pan and burn during the cooking process, and I don't think it contains much - or any - pectin. However, looking at the difficulties some people have had setting this recipe, it seems that using Jam sugar would be a better one to use.
copperheidi
29th Jan, 2011
Having now left to cool / set for 24 hours, I popped some on my toast this morning. Has set fairly well, could be a bit better, but tastes good, not too bitter.
copperheidi
28th Jan, 2011
Tried this yesterday and as I am a complete novice at marmalade making I clearly got the wrinkling part wrong as it was still very runny this morning. I poured it all back into the pan and boiled for about 30 mins and it wrinkles better than yesterday but I am not convinced, still seems a bit runny, but is still cooling down. In all, I have probably boiled the jam for more than 45 mins - nothing like the 7-10 in the recipe! Re the sugar - I bought Silver Spoon Jam Sugar but when I read the back of the packet this morning it says to use PRESERVING sugar for marmalade - would that have made it set better?
hoddern
26th Jan, 2011
can anyone say what jam sugar is please? Are there substitutes for Seville oranges as I do not think they are available where I live?
beverleydaly
26th Jan, 2011
I agree with Mary with regards to oranges to water ratio - being biased to oranges, but my problem was the opposite, it didn't just set, it turned to toffee!
ryknild
24th Jan, 2011
Tried this on Sunday and it didn't get anywhere near to setting. The quantity of oranges to water appear to be different from other recipes. Can't see what I did wrong.

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