Shortcut Seville marmalade

Shortcut Seville marmalade

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins


Makes 4 x 500g jars
If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 500g whole Seville oranges



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

  • 2l water
  • 1½ kg jam sugar


  1. Boil the whole oranges in 2 litres water until very soft – it will take about 2 hrs. Pour the liquid into a preserving pan or a large saucepan.

  2. Cut the oranges into wedges, flick out the pips with the point of a knife then gently squeeze the wedges over the pan as they’ll be very juicy. Thinly slice them, then add to the pan with jam sugar. Dissolve over the heat then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through. Leave to settle for 15 mins before potting into sterilised jars.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Jan, 2012
Just looked this up as I used it last year and it was lovely. I agree that it took longer to reach setting point than suggested in recipe; but jam and marmalade timings are never exact so there is always a bit of trail and error.
8th Dec, 2011
Nope still not set this morning. More like the consistency of runny honey. Am going to boil it up again, and add some whiskey, after that I am giving up.
7th Dec, 2011
Jury's still out on this one. I too had to reboil this morning, and added a sachet of pectin for good luck. Bottled it about an hour ago so will see how it goes during the day.
4th Apr, 2011
Having read the comments above, I tried this starting out with 2 pints of water. After simmering the oranges, with lid on, for 1.5hrs, I had 4fl ozs left! I added enough extra water to make up 2 pints. I will try with the full 2 litres next time as I suspect it will reduce significantly. I also used only regular sugar and added 2tbs lemon juice. Boiled it for about 25 minutes. It seems to be setting up OK, still a little soft after 5 hrs, but perfectly usable and tastes good, not too sweet. Made this way, it produced about 65 fl ozs in total.
9th Mar, 2011
Ilove homemade marmalade and when i saw this recipe i decided that i would make it, the shortcut aspect was particularly appealing. Altho' i cook and bake most days i'd never made any kind of jam. On the 1st attempt i followed the recipe exactly, but when it came to the boil for 7-10mins stage i knew that it wasnt going to be long enough. It was very watery,i boiled it for 1 hour and altho it was reducing it wasn't at the wrinkling stage i then got impatient, turned up the heat and it then turned to toffee! Noooooooooooooo! Anyway i wasnt going to be beat so i tryed again, this time i used 2pints of water instead of 2litres, boiled it for 15mins and it worked a treat and i've since made a 2nd batch. Its yummy! I'm so glad i persevered but having said that i've used lots of good food recipes in the past and have never had any problems so i'm rather mistified by this recipe. Good Food could you please give us some explanation given that so many of us have had a problem with this recipe?
14th Feb, 2016
I think you are right and it should be only 2 pints of water. I boil 3 kg of oranges in 3 liter water but then I keep it aside and take only one liter in the marmalade. This makes it very thick and concentrated. I only use 1.5 kg sugar for 3 kg of oranges. And I boil it for 20 minutes.
3rd Mar, 2011
I made this marmalade a couple of weeks ago, I only had 1kg of jam sugar and 1/2 kg of preserving sugar so decided try my luck with that. I used the amount of water given in the receipe but as previous comments I also had to boil it for a lot long, but it turned out great, just as good as a friend of mine who does hers the old fashioned way which takes forever!
23rd Feb, 2011
I tried this today and was a success. The only problem is it took ages to actually set. As this was my first time making any kind of preserve and I was very confused about the sealing at the end. Do you put a wax disc on it when it is hot then a celophane top with an elastic band? The discs I had were tiny and I would have needed to overlap 3 or 4 to cover the top! I was using the 1/2 litre parfait jars that had a rubber seal around the top of the lid. In the end I gave out all the marmalade to family and said to eat it straight away! Any advice for next time would be great.
22nd Feb, 2011
I made this last night and has turned out great.
11th Feb, 2011
I fell at the first post! After boiling for 2 hours in Step 1, I had no liquid left. Does anyone know how much liquid there should be at the end of stage 1? First attempt at making marmalade, and probably the last!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?