zoom Classic Seville orange marmalade

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Classic Seville orange marmalade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Classic Seville orange marmalade

    Make the most of the short Seville orange season by making this delicious marmalade to use throughout the year.  It's great used in recipes too.

    • Vegetarian
    • Preparation time: 35 minutes, plus overnight
    • Cooking time: 1 hour 30 minutes
    • Total time: 2 hours 5 minutes, plus overnight

    Makes: 4 x 500ml jars


    1kg organic Seville oranges (about 8-12)
    2 lemons, zest removed
    2kg golden granulated sugar

    You will also need:

    Jam muslin
    Sugar thermometer
    4 x 500ml sterilised jars, seals and lids


    1. Using a small sharp knife, score 4 lines down each orange as if you were peeling into quarters, then remove the peel leaving the flesh whole.  Cut each quarter of peel into fine shreds, or thicker if you prefer a chunkier marmalade.
    2. Squeeze each of the peeled oranges and zested lemons over a sieve into a jug, keeping all the pith and pips.  Measure all the juice and pour into a large preserving pan, then top up with cold water to make 4 litres.  Add all the prepared orange zest.  Place the reserved pith, pips, squeezed orange and lemon pulp in a square of muslin, tie up and push into the peel and juice.  Set aside in a cold place and leave overnight.
    3. The following day, place a sugar thermometer into the pan and set over a high heat.  Bring to the boil then simmer for 40 minutes or until the peel is soft and translucent.
    4. Lift out the muslin bag and set aside until cool enough to handle.  Add the sugar to the pan and bring to the boil. Squeeze the muslin bag over the pan until there is no juice left.  Skim off any froth that rises to the surface, to prevent your marmalade going cloudy.  Leave at a fast boil for 15 minutes, then reduce the heat to a gentle boil.
    5. The marmalade needs to reach a temperature of 105°C.  To test the set, place a saucer in the fridge to chill, then take a tablespoon of the marmalade, tip it onto the chilled plate and pop it back in the fridge for a few minutes.  If a thick skin forms and your finger leaves a line when dragged through, your marmalade is ready.
    6. Test every 15 minutes.  Some mixtures can take up to 50 minutes to reach setting consistency.  Ladle into sterilised jars, top with a greaseproof disc and seal immediately.  The unopened marmalade should keep for up to a year.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars