Seville orange, vanilla & cardamom marmalade served in a jar

Seville orange, vanilla & cardamom marmalade

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Prep: 30 mins Cook: 1 hr

More effort

Makes 2 x 500g jars

Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or pancakes. It will store for up to a year

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (1 tbsp)

  • kcal36
  • fat0g
  • saturates0g
  • carbs8g
  • sugars7g
  • fibre1g
  • protein0g
  • salt0g
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  • 8 Seville oranges (approx 1.2kg)
  • 10 cardamom pods, seeded
  • 1 vanilla pod, split
  • 1 lemon, juiced



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

  • 850g preserving sugar


  1. Peel and finely chop 7 of the oranges, discarding the pips. Reserve the skin of 3, discarding the rest, and finely chop into fine strips. Halve the remaining orange, skin-on, and finely slice. Add this to the pan with the cardamom seeds and 400ml water. Add the vanilla seeds and throw in the pod.

  2. Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer for 30-35 mins. Turn up the heat and boil to set (about 10-15 mins) – the boiling point of jam is 105C. If you don’t have a cooking thermometer, try the ‘wrinkle test’ – spoon some marmalade onto a cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it’s ready to set. Pour the marmalade into sterilized jars, top with wax discs and lids, and store for up to a year.

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Comments, questions and tips

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12th Jan, 2019
The vanilla and cardamom flavours sound very intriguing, and I have just started making this marmalade. However, I am going to alter the quantity of water used (recipe seems to show far too little) and method, (initial cooking time before adding sugar seems to be too short to me). I hope I don't regret tinkering with it, and will report back!
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