Orange marmalade in a jar and spread on toast

Ultimate Seville orange marmalade

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(40 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…

  • 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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Rebeccaens
15th May, 2020
5.05
A really easy recipe that makes delicious marmalade - making this will be an annual event, I'll be sure to make double next time to last the year.
Phil321
2nd Jan, 2020
5.05
Best recipe ever. And half the effort of Delia as no muslin bags to find / buy and then squeeze to get the pectin out.
georgie249
20th Feb, 2019
2.05
I'm an experienced preserve maker and have always sworn by Delia for marmalade. However, the reviews of this were so good I thought I'd try it. Just really disappointing. Overly complicated recipe with batches and cooking whole fruits, then trying to shred the skins once they were soft, plus so much of the flavour escapes into the cooking water which then just evaporates away. In the end, it was just too set to be nice as well, probably from too much gelatin in the pith. Stick to Delia, far less faff and guaranteed results every time.
Phil321
2nd Jan, 2020
5.05
I've made using both recipes and have to say that Delia was much more effort - but flavour, set and texture was identical. With Delia you need to find / buy a muslin bag - and then you need to squeeze and scrape to get all the pectin out. This recipe is only in batches because it makes double the amount - halve the ingredients if you just want one batch.
Fatos Aytekin's picture
Fatos Aytekin
7th Jan, 2019
5.05
Never made any marmalade before, thought just try making it, using this recepie seemed the most easy to follow, so happy that I did. I was unsure of warming up the sugar (in case I ended up with toffee) so didn't warm the sugar. However I put the sugar in with the fruit & liquid on a very low heat until all disolved before brining up to boil. Also rather than half at a time I made it all in one go as I had a big pan. Tastes fantastic, never buy again! Not even Fortnums&Mason's.
Femdor
2nd Mar, 2018
After many years of using Delia'ss recipe i thought I'd try this one as good comments. The process of simmering oranges etc is def easier however the orange skin is def chewy! Tastes great otherwise I did though use the whole quantities at once rather than halves as recipe says Someone else also did this. Maybe that accounts for chewy skin tho when I was slicing up the orange peel after simmering it the texture was soft and so I am surprised it is harder now. Also some of the peel stuck to the bottom of the jam pan and I stirred it in at timing 1. So I think I'll stick to Delia's tried and tested method next year sorry!
Judith Biscoe's picture
Judith Biscoe
23rd Jan, 2018
Am I missing something .... "warm half the sugar ..... add warm sugar to half the liquid.......add half the peel to the liquid...." ??? Can't see what has happened to the other halves of sugar liquid or peel??? And is it seriously all that sugar? Other recipes say only a slight amount more of sugar to the weight of oranges? Confused!
Katiewag1
28th Jan, 2018
Hi you do the marmalade from step 3 in two batches, hence half the quantity each time. Hope this helps.
muddycook
24th Sep, 2016
5.05
Definitely the best marmalade recipe I have made. I would recommend looking for organic seville oranges - they are really worth the bit of extra expense. Higher-end super markets, like ocado, always stock them when in season. If you have a preserving pan or a large stockpot, don't bother splitting into two batches. I have always found there is plenty of room. I use a sieve to put the juice/ cooked flesh from the oranges into the pan and I tie the pith and pips into a muslin and I throw that into the pot. It works and cuts down the 'faff'. Anything to cut down the 'faff', in my opinion! Lastly, or firstly I suppose, I use 1.5 kg of oranges and 3 kg of sugar and add the juice of 2 large lemons or three small. it works perfectly and LESS FAFF! :O). Really lovely marmalade.
peggysmith1
6th Feb, 2016
5.05
Followed the recipe exactly and got perfect marmalade. Will be making it again!

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Louise Harries
25th Apr, 2020
Can you add whiskey to recipe?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
28th Apr, 2020
Hey, Esther from the cookery team here! You could add some at step 4 before leaving the marmalade to sit in the pan. be aware that your marmalade might be slightly looser. I wouldn't recommend adding more than 50ml. Alternatively follow this delicious whisky marmalade recipe -https://www.bbcgoodfood.com/recipes/whiskey-marmalade Thanks for your question!
Tgall
19th Jan, 2020
Can someone help here? Are you meant to use a second 1.3kg of oranges to make the second batch? Or are you using half the oranges, approx 650g, with half the sugar in each case? It’s not very clear to this tiny mind.
CassieBest's picture
CassieBest
20th Jan, 2020
Hi Tgall, You use half the ingredients for each batch (650g oranges, 1.3kg sugar). The recipe is written this way as it assumes most people won't have a pan big enough to fit the full quantity. I hope that helps. Cassie (Senior Food Editor, BBC Good Food)
DOBH
31st May, 2019
I am having a nightmare trying to push the pulp through my sieve as per stage 3. I still have some left in the sieve and I just cannot get it through. Help ! Is this absolutely necessary or can I stop leaving out the " unsieved" pulp ? Thank you.
DOBH
16th Sep, 2018
After simmering the oranges I've only .5 litre of liquid. Should I top it up to 2l ?
goodfoodteam's picture
goodfoodteam
18th Sep, 2018
Thanks for your question. No, you do not add more liquid - it is meant to reduce down during cooking.
georgiemccrac
24th Jan, 2018
How many 500ml jars would this make?
goodfoodteam's picture
goodfoodteam
29th Jan, 2018
Thanks for your question. We can't be specific having not tested this ourselves but as this makes around 4.5kg, we'd estimate at 8 - 10 x 500ml jars.
DOBH
21st Nov, 2015
I have only made marmalade once before and it is so long ago I have forgotten which recipe I used. I am halfway through this recipe but I am having a nightmare trying to push the pulp through my sieve. I still have some left in the sieve and I just cannot get it through. I don't remember doing this on my other solo attempt. Help ! Is this absolutely necessary or can I stop leaving out the " unsieved" pulp ? Thank you.

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Tim Harrison's picture
Tim Harrison
20th Feb, 2019
4.05
Check for setting after 5 minutes. Mine was too far gone at just 8 minutes!
bonnebouffe
7th Mar, 2018
5.05
I have been making this jam every year since 2011, and it's always stupendous. Femdor, it sounds as though you may not have had enough liquid left to cook with. It's not suggested in the recipe, but I always top up the strained cooking liquid to make two litres before adding the sugar and peel, and then once boiling the marmalade is ready in about 15 minutes, with no sticking to the bottom of the pan. Do have another go!
muddycook
24th Sep, 2016
5.05
Definitely the best marmalade recipe I have made. I would recommend looking for organic seville oranges - they are really worth the bit of extra expense. Higher-end super markets, like ocado, always stock them when in season. If you have a preserving pan or a large stockpot, don't bother splitting into two batches. I have always found there is plenty of room. I use a sieve to put the juice/ cooked flesh from the oranges into the pan and I tie the pith and pips into a muslin and I throw that into the pot. It works and cuts down the 'faff'. Anything to cut down the 'faff', in my opinion! Lastly, or firstly I suppose, I use 1.5 kg of oranges and 3 kg of sugar and add the juice of 2 large lemons or three small. it works perfectly and LESS FAFF! :O). Really lovely marmalade.
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