Orange marmalade in a jar and spread on toast

Ultimate Seville orange marmalade

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(34 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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Olaf Bloodaxe's picture
Olaf Bloodaxe
31st Mar, 2015
5.05
I had no problems whatsoever getting it to set. The trick is to use a sugar thermometer and when it reaches setting point (104ºC, 220ºF) the job is done. No faffing about with chilled saucers fo me!
downonthefarm
3rd Feb, 2011
5.05
I have made orange marmalade for years, mostly using Delia's method. This is the first time I have tried this method and I am delighted with the result. It was so easy - much less mess and elbow grease than previously, and the marmalade is the best ever, though this may in part be due to using Waitrose organic sevilles. I also stood the oranges in water on a warm aga overnight at just below simmering point; they didn't need much boiling to cook the peel. Why cook in two batches - unless you're nervous of overboiling or haven't got a preserving pan/big saucepan? Thoroughly recommended!
ryknild
31st Jan, 2011
Having had a disaster with a previous recipe, this worked a treat. But like katy s I was surprised at the quantity of marmalade - I also ended up with 12 jars and had to scrabble around for extra jars.
suejackson56
26th Jan, 2011
I use kitchen scissors to snip the rinds when cooked - takes only seconds!
katysimpson
9th Jan, 2011
5.05
Easy to make and delicious! Two things to considder however, it makes about 12 jars, so you might wanna half the ingredients if u do not want that much. It is not very sweet, so if u have a super sweet tooth add a bit more sugar. Other than that fantastic.
celiarelia
8th Jan, 2011
5.05
I have now done this recipe three times and am planning on doing it again with Sevilles just arriving on the market. This is the best marmalade recipe I have done. Just have to be careful not to boil away too much of the liquid otherwise it ends up pretty chewy, if you don't do that it is delicious. I even froze some sevilles to do a batch half way through the year last year when we ran out of marmalade as this goes very quickly in our house. I also put the skins in my processor and pulsed into small chunks as get a bit fed up of fine shredding, worked just as well and equally delicious.
kittyphysio
1st Feb, 2010
5.05
We tried a couple of recipes last year and this was definitely the best. We have had many compliments from those we have given jars to. Just bought more sevilles and we'll be using this recipe again.
bubblefish
20th Jun, 2009
5.05
This makes a delicious marmalade. It was my first attempt at making preserves, so I was extremely happy.
libbycl
31st Jan, 2009
Next time I will not divide recipe ino 2 parts as there was plenty of room in preserving pan to bring the whole recipe to a rolling boil so saving time. Don't push too much pulp through the sieve as I did as it gives a slightly bitter taste from the pith. Apart from all that a good recipe
bunctonmanor
24th Jan, 2009
I found 1 hour enough to soften the fruit.I then scooped the fruit out of the liquid let them cool, cut in half and scoop out the pips and pith and put them in to a muslin bag and submerge in the liquid. Cut the peel in to thin strips and put into the pan with the muslin bag and liquid. Return to the heat and boil for 1/2hour. Remove the bag and add the warmed sugar and boil till setting point. A very good recipe and almost fool proof

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