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Seville orange, vanilla & cardamom marmalade served in a jar

Seville orange, vanilla & cardamom marmalade

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (1 tbsp)
HighlightNutrientUnit
kcal36
low infat0g
saturates0g
carbs8g
sugars7g
fibre1g
protein0g
salt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
POSH UP YOUR PANCAKES

Try using this marmalade to make our sour cream crêpes with Seville orange marmalade & amaretto sauce.

Goes well with

Recipe from Good Food magazine, February 2018

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