Quick and Easy Seville Marmalade

Seville oranges make the clearest, tangiest marmalade. Make a batch now while the fruit is in season. This is a very easy way to make a chunky, deliciously tangy marmalade. At other times of year it can be made with sweet oranges, although it won't be as clear as marmalade made with Seville oranges.

Makes: 2.7kg


  • 900g Seville oranges, washed and dried with green stalks removed
  • 1 lemon, washed and dried
  • 2.25 litres water
  • 1.8kg Tate & Lyle Natural Cane Preserving Sugar
  • To store:
  • 6 x 450g sterilised jam jars
  • 1 packet jam pot covers


  1. Cut the oranges and lemon in half and squeeze out the juice. Place the juice and approximately half of the pips into a preserving pan or a large heavy-based saucepan. Discard any remaining pips.
  2. Cut the fruit into smaller chunks and process them in two batches in a food processor into finely chopped pieces (do this carefully so as to ensure that the fruit does not become a pulp).
  3. Place the chopped fruit in the pan with the juice and add the water. Bring to the boil and simmer uncovered for 1-1¼ hours or until the skins are very soft. The mixture should have reduced by one third.
  4. Add the sugar and stir over a low heat until completely dissolved.
  5. Increase the heat and boil rapidly without stirring for 15 minutes then test for setting point by placing 1tsp marmalade on a cold saucer and allow to cool quickly in the refrigerator. If it forms a wrinkly skin when pushed with a finger it is set. If not, continue boiling and test for set every 5 minutes.
  6. Skim off any scum, remove any pips, which will have darkened and will be easy to see, and leave the marmalade to cool until a very thin skin forms. Pour into warm sterilised jars (use a jug or a funnel to help with this) and cover immediately with waxed discs. When cold, cover and label.