Shortcut Seville marmalade

Shortcut Seville marmalade

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(3 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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davkt
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.
mrralph
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.
RuthBaker
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.
wellincontrol
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.
vivadiva
10th Feb, 2013
Thanks for your comment Nicky. I was considering doing this version of marmalade and I think I'll try it.
nickythomas42
15th Jan, 2013
I've made this marmalade a few times and it has always turned out great!
jennylucy
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.
pompeiaplotina
8th Dec, 2011
Nope still not set this morning. More like the consistency of runny honey. Am going to boil it up again, and add some whiskey, after that I am giving up.
pompeiaplotina
7th Dec, 2011
Jury's still out on this one. I too had to reboil this morning, and added a sachet of pectin for good luck. Bottled it about an hour ago so will see how it goes during the day.
catmccrae
4th Apr, 2011
4.05
Having read the comments above, I tried this starting out with 2 pints of water. After simmering the oranges, with lid on, for 1.5hrs, I had 4fl ozs left! I added enough extra water to make up 2 pints. I will try with the full 2 litres next time as I suspect it will reduce significantly. I also used only regular sugar and added 2tbs lemon juice. Boiled it for about 25 minutes. It seems to be setting up OK, still a little soft after 5 hrs, but perfectly usable and tastes good, not too sweet. Made this way, it produced about 65 fl ozs in total.

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