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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10th Feb, 2013
What a faff, I'm not even finished and I've had enough. I'll be using the Waitrose recipe for my next batch.
10th Feb, 2013
1.0 Kg oranges 1.5 lemons 2.0 Kg sugar 1.5 Litres Water
10th Feb, 2013
I'm just about to make this recipe but why 1.3 Kg of oranges and 2.6 of sugar? Why not say: 1 Kg oranges 1.5 lemons 2 Kg sugar I'd rather have half a lemon left over than faff with part bags of oranges and sugar. Anyway. Now I've converted to whole numbers. What do I need to do next?....
9th Feb, 2013
This is a great recipe, I am going to make another batch to last through the year as I don't want to run out. I made the full recipe in a stock pot rather than dividing it in two portions which worked well.
29th Jan, 2013
I thought this recipe was great. I have made jams, conserves and Apple Butter before but never marmalade. As marmalade is a favourite of my husband I thought I would try my hand at it once the Seville oranges came in. I only made half the recipe and the results were stunning first time, beautiful colour, the right amount of bitterness and sweet and a good set. I followed the instructions to a T. Just before I put the warm marmalade into the jars, I added one tsp of Brandy to each jar, I must admit it did worry me because it might not set but no worries, it did and the flavour is great. I have now bought the ingredients for a whole batch and this recipe has converted me into a "Marmalade" person.
27th Jan, 2013
Works a treat and I've never made marmalade before. I used golden granulated sugar and Nancy's suggestion of putting all the pith in muslin bag. Tops!
24th Jan, 2013
There is NO problem getting marmalade to set. Use JAM SUGAR !!
2nd Oct, 2012
I have seen that some people find it difficult to get a set. This is true for any jam making not just marmalade. Yet if the recipe is followed, the amount of pectin should guarantee a set. I suspect that many modern stoves simply cannot generate sufficient heat to obtain a rolling boil when trying to do this with several litres of material. An easy solution is to simply finalise the boiling with reduced quantities,(step 3) i.e. split into 2 or 3 batches for the rolling boil. This should guarantee a successful outcome.
18th Jan, 2012
For the second year running, I have followed this recipe to the letter, and have not got a good set. I repeated the recipe this year, just in case I had not done it properly last year, but it turned out the same. Last year, I poured it all back into the preserving pan from the jars, and added another pound of sugar. That worked, so it looks like I'll have to do it again this year. Time consuming, and messy to have to do this. Will try another recipe for the next batch. I am not an amateur cook, so very disappointed with this.
24th Sep, 2011
I've just finished my last jar of this marmalade... everyone loved it and so gave loads of jars away.. won't next year!!...


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