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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1.3kg Seville orange



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

  • 2 lemons, juice only



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

  • 2.6kg preserving or granulated sugar


  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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3rd Feb, 2016
This is a brilliant recipe. It's so easy to deal with the peel after soaking it overnight which was someone's tip and that way the work gets spread over two days. The marmalade set well after the really rolling boil talked about by other commenters and I also did not split the mixture, so needed the 25 minutes boiling.
rangasmum's picture
29th Jan, 2016
This was so easy, despite being a bit of a phaff, and is a lovely colour. I used Preserving Sugar, so left out the lemon, and it's fine! Who'd thought there would be a recipe with only 2 ingredients?!
26th Oct, 2015
Wow, I have impressed following the instructions, although halving the amount, voila, a truly delicious marmalade. Yes, it is 'a bit of a faff', but absolutely worth it.
Olaf Bloodaxe's picture
Olaf Bloodaxe
29th Mar, 2015
This is, by a country mile, the best marmalade recipe I have ever used: those complaining that it is a 'faff' couldn't have followed the simple, easily assimilated, directions properly. I made it even quicker than the recipe suggests by using a pressure cooker for the initial boiling of the oranges. The 2 hours, in the recipe, was reduced to 10-15 minutes! The consequent saving in fuel and time is incalculable.
2nd Feb, 2015
This is the first marmalade I've ever made. Having read comments for various marmalade recipes I decided to use jam sugar. It's turned out brilliant and would recommend this recipe to anybody as it's really easy to do.
1st Feb, 2015
This is a fab recipe, easy to follow and the result tastes fab! Thoroughly impressed!
3rd Feb, 2014
This was just superb, can't quite see the faff. Left oranges to bubble away while I did other stuff, left them soaking overnight and came back to finish off the next morning. Do have to say I halved the recipe so only did one batch. Very easy and the most delicious and traditional tasting marmalade I have ever made. Can't see how to rate, but ten out of ten from me.
20th Feb, 2013
I made Delia's recipe from her book, not the online one and it is delicious and set beautifully. However, being always on the lookout for something new I will try this next time I make another batch of marmalade with the sevilles I have in the freezer. Thank you.
10th Feb, 2013
Delicious! This made 10 jars (of assorted sizes, but no huge ones). It was easy to do - the peel slicing only took about 15/20 mins. I used 1kg of jam sugar and the rest granulated (preserving sugar is £2.50 a bag in sainsburys, but granulated much cheaper) and got a really good set after 15-17 mins plus testing time. Did 2 batches, but started the second one whilst the first was doing its boil.
10th Feb, 2013
I really don't know why you suggest halving at stage 3; I didn't bother. I did have to add a good deal of extra water though. Most recipes suggest about 1 litre of water for 1 kg of sugar I ended up with less than a litre and that's after topping it up while simmering the oranges. As far as jars goes. The recipe says makes 10lb's well after adding loads more water I've got nowhere near 10 jars and I used 12oz jars. I'm jiggered. I won't be following this again. The marmalade tastes incredible though but 4 hours later!


15th Nov, 2014
Why does the sugar have to be warmed?
goodfoodteam's picture
26th Nov, 2014
Hi there, thanks for your question, warming the sugar helps it to dissolve. Thanks.
17th Jul, 2014
Where can I buy Seville oranges?... I can't find them in any of the supermarkets. Or is there a different type of orange that would go well with this recipe? (I am a first time marmalade maker so I'm a little unsure)
goodfoodteam's picture
29th Jul, 2014
You should be able to buy them in supermarkets and greengrocers but they may only be available seasonally. Instead you can use regular organges or buy a tin of prepared Seville oranges that are specifically used for making marmalade, these are available in Lakeland and larger supermarkets. 


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