Orange marmalade in a jar and spread on toast

Ultimate Seville orange marmalade

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(29 ratings)

Prep: 1 hr, 15 mins - 1 hr, 30 mins Cook: 2 hrs, 30 mins

More effort

Makes about 4.5kg/10lb

The original, and classic, English marmalade, as made famous by Paddington Bear

Nutrition and extra info

  • Vegetarian

Nutrition:

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

  • 1.3kg Seville orange
    Orange

    Orange

    or-ange

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

  • 2 lemons, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2.6kg preserving or granulated sugar

Method

  1. Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.

  2. Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.

  3. Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.

  4. Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

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Comments, questions and tips

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Femdor
2nd Mar, 2018
After many years of using Delia'ss recipe i thought I'd try this one as good comments. The process of simmering oranges etc is def easier however the orange skin is def chewy! Tastes great otherwise I did though use the whole quantities at once rather than halves as recipe says Someone else also did this. Maybe that accounts for chewy skin tho when I was slicing up the orange peel after simmering it the texture was soft and so I am surprised it is harder now. Also some of the peel stuck to the bottom of the jam pan and I stirred it in at timing 1. So I think I'll stick to Delia's tried and tested method next year sorry!
Judith Biscoe's picture
Judith Biscoe
23rd Jan, 2018
Am I missing something .... "warm half the sugar ..... add warm sugar to half the liquid.......add half the peel to the liquid...." ??? Can't see what has happened to the other halves of sugar liquid or peel??? And is it seriously all that sugar? Other recipes say only a slight amount more of sugar to the weight of oranges? Confused!
Katiewag1
28th Jan, 2018
Hi you do the marmalade from step 3 in two batches, hence half the quantity each time. Hope this helps.
muddycook
24th Sep, 2016
5.05
Definitely the best marmalade recipe I have made. I would recommend looking for organic seville oranges - they are really worth the bit of extra expense. Higher-end super markets, like ocado, always stock them when in season. If you have a preserving pan or a large stockpot, don't bother splitting into two batches. I have always found there is plenty of room. I use a sieve to put the juice/ cooked flesh from the oranges into the pan and I tie the pith and pips into a muslin and I throw that into the pot. It works and cuts down the 'faff'. Anything to cut down the 'faff', in my opinion! Lastly, or firstly I suppose, I use 1.5 kg of oranges and 3 kg of sugar and add the juice of 2 large lemons or three small. it works perfectly and LESS FAFF! :O). Really lovely marmalade.
peggysmith1
6th Feb, 2016
5.05
Followed the recipe exactly and got perfect marmalade. Will be making it again!
Chirpy37
3rd Feb, 2016
This is a brilliant recipe. It's so easy to deal with the peel after soaking it overnight which was someone's tip and that way the work gets spread over two days. The marmalade set well after the really rolling boil talked about by other commenters and I also did not split the mixture, so needed the 25 minutes boiling.
rangasmum
29th Jan, 2016
5.05
This was so easy, despite being a bit of a phaff, and is a lovely colour. I used Preserving Sugar, so left out the lemon, and it's fine! Who'd thought there would be a recipe with only 2 ingredients?!
DCW
26th Oct, 2015
5.05
Wow, I have impressed myself...by following the instructions, although halving the amount, voila, a truly delicious marmalade. Yes, it is 'a bit of a faff', but absolutely worth it.
Olaf Bloodaxe's picture
Olaf Bloodaxe
29th Mar, 2015
5.05
This is, by a country mile, the best marmalade recipe I have ever used: those complaining that it is a 'faff' couldn't have followed the simple, easily assimilated, directions properly. I made it even quicker than the recipe suggests by using a pressure cooker for the initial boiling of the oranges. The 2 hours, in the recipe, was reduced to 10-15 minutes! The consequent saving in fuel and time is incalculable.
janet_birch
2nd Feb, 2015
5.05
This is the first marmalade I've ever made. Having read comments for various marmalade recipes I decided to use jam sugar. It's turned out brilliant and would recommend this recipe to anybody as it's really easy to do.

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georgiemccrac
24th Jan, 2018
How many 500ml jars would this make?
goodfoodteam's picture
goodfoodteam
29th Jan, 2018
Thanks for your question. We can't be specific having not tested this ourselves but as this makes around 4.5kg, we'd estimate at 8 - 10 x 500ml jars.
DOBH
21st Nov, 2015
I have only made marmalade once before and it is so long ago I have forgotten which recipe I used. I am halfway through this recipe but I am having a nightmare trying to push the pulp through my sieve. I still have some left in the sieve and I just cannot get it through. I don't remember doing this on my other solo attempt. Help ! Is this absolutely necessary or can I stop leaving out the " unsieved" pulp ? Thank you.
h00al2
15th Nov, 2014
Why does the sugar have to be warmed?
goodfoodteam's picture
goodfoodteam
26th Nov, 2014
Hi there, thanks for your question, warming the sugar helps it to dissolve. Thanks.
dee_lyn
17th Jul, 2014
Where can I buy Seville oranges?... I can't find them in any of the supermarkets. Or is there a different type of orange that would go well with this recipe? (I am a first time marmalade maker so I'm a little unsure)
goodfoodteam's picture
goodfoodteam
29th Jul, 2014
You should be able to buy them in supermarkets and greengrocers but they may only be available seasonally. Instead you can use regular organges or buy a tin of prepared Seville oranges that are specifically used for making marmalade, these are available in Lakeland and larger supermarkets. 
bonnebouffe
7th Mar, 2018
5.05
I have been making this jam every year since 2011, and it's always stupendous. Femdor, it sounds as though you may not have had enough liquid left to cook with. It's not suggested in the recipe, but I always top up the strained cooking liquid to make two litres before adding the sugar and peel, and then once boiling the marmalade is ready in about 15 minutes, with no sticking to the bottom of the pan. Do have another go!
muddycook
24th Sep, 2016
5.05
Definitely the best marmalade recipe I have made. I would recommend looking for organic seville oranges - they are really worth the bit of extra expense. Higher-end super markets, like ocado, always stock them when in season. If you have a preserving pan or a large stockpot, don't bother splitting into two batches. I have always found there is plenty of room. I use a sieve to put the juice/ cooked flesh from the oranges into the pan and I tie the pith and pips into a muslin and I throw that into the pot. It works and cuts down the 'faff'. Anything to cut down the 'faff', in my opinion! Lastly, or firstly I suppose, I use 1.5 kg of oranges and 3 kg of sugar and add the juice of 2 large lemons or three small. it works perfectly and LESS FAFF! :O). Really lovely marmalade.