Homemade Seville Orange Marmalade

Seville oranges which are available in November to February make the best marmalade but if you substitute oranges and clementines you can make it at any time of year.

Home made Seville Orange Marmalade
PREP TIME 45 mins COOK TIME 2 hours MAKES 10


  • 900g Seville oranges - about 8, washed
  • 1.8kg unbleached cane sugar
  • 1 lemons
  • 2.25 litres water
  • Makes about 6 jars

Preparation method

  1. Measure 2.25 litres (4 pints) water into a preserving pan, then halve the oranges and lemons and squeeze the juice into the pan. Put the pips, any pulp that comes away when you are squeezing, and the lemon halves, into a piece of muslin cloth. Slice the orange peel into fine slivers by hand or in a food processor and add to the pan. Tie the muslin up loosely and hang it in the pan, then bring the pan to the boil over a medium heat, turn down the heat and simmer gently for 1-2 hours, till the peel is tender. The peel should disintegrate when you press it between your finger and thumb.
  2. Carefully remove the muslin bag and when it is cool squeeze out as much liquid as possible by squashing it between two saucers and add all the juice to the pan. While the fruit is boiling you can put the sugar in a warm oven so it warms up and will dissolve more quickly. Add the warmed sugar to the pan and stir it over a gentle heat until the sugar has dissolved. Increase the heat to high and bring the marmalade to the boil. Once it is boiling start timing for 15 minutes. The marmalade will rise up the pan and have larger bubbles, probably after 10 to 15 minutes, after 15 minutes take it off the heat and test for the setting point.
  3. To test for a set, drop a teaspoonful of marmalade on a cold saucer and place in the freezer for a minute, then push the surface with your finger: it’s ready when it wrinkles and the marmalade doesn’t run back straight away. If it’s not at setting point, return the pan to the heat and boil again for 2 mins before re-testing. Repeat till setting point is reached. If you have a sugar thermometer setting point is at 105°C, but it’s good to do the plate test as well. Remove pan from the heat once the marmalade is ready and leave it to rest for 20 minutes and give it a stir to make sure the peel stays suspended. Ladle into sterilised glass jars. Cover and seal.