Seville orange marmalade in a pot

Seville orange marmalade

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(14 ratings)

Prep: 45 mins Cook: 2 hrs Plus overnight soaking

A challenge

Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar

Seville oranges are the key ingredient for this delicious, tangy marmalade

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per 10g serving

  • kcal28
  • fat0g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein0g
  • salt0g
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  • 4 Seville oranges (about 500g/1lb 2oz in total), scrubbed



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

  • 1.7l water
  • 1kg granulated sugar


  1. Halve the oranges and squeeze the juice into a large stainless-steel pan. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor (a food processor will give very fine flecks rather than strips of peel). Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.

  2. Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.) To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.

  3. Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture. There should be between 775-800g; if less, then top up with water to 775g.

  4. Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil, before the sugar is dissolved.

  5. Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan – in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it’s better to test too early than too late.

  6. To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it’s good to do the plate test as well.

  7. Leave the marmalade to stand for 10 mins or until starting to thicken. If there’s any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to a year.

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Comments, questions and tips

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8th Feb, 2013
Icut out some of the rind as I thought it too thick.otherwise it's the best seville marmalade ever.My go to recipeMuch appreciated, ta.
3rd Feb, 2013
I made this exactly to the recipe, but it hasn't set, could anyone suggest what I should do . It looks lovely and tastes great.
29th Jan, 2013
I have not made this yet but would like to know how many standard size jars this makes as may double up the recipe.
22nd Jan, 2011
Hi Iraena, Yes, you should be able to find Seville oranges in the USA, but only towards the end of January. The season is very short. Yesterday I bought 3 lbs of Seville oranges here in Québec, Canada (it's January 22 today), marked "Produce of USA". Hope you find some, Lavender
23rd Nov, 2010
I have not made it yet as we cant get Seville oranges in the US, can I substitute in any way as I love Seville marmalade. Thank-you for any help. Iraena
14th Dec, 2009
Have just made this for the third year running. It has always been a big success. This time it's going in the christmas hampers! :)
5th Jun, 2009
Brilliant recipe, clear instructions, fantastic result. I tweaked the proportions a bit: 750 g Seville oranges, 1200g sugar, 2,0 l water. Result: 1 medium jar and 3 small jars of delicious marmalade. I love tart, so next time I'll use even less sugar. Thank you for this amazing recipe!
5th Feb, 2008
I made this last year and enjoyed it very much, have just made 15 jars which should last me for a few months. Worth all the effort!
29th Jan, 2008
I used this recipe last year (from the February 2007 magazine) and it was a fantastic success. My sister was home from the states in May last year with her 18 month daughter and neither could get enough of the Marmalade. When the jar they were eating from was finished another jar was brought to the table and I was told "take away that shop bought stuff - I know there is more homemade marmalade around here and that's what I want". It was my first time making marmalade and I considered that statement a testament to my ability to make marmalade and to the recipe obviously helped.


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