Seville Orange Marmalade
Prep time: 
Cook time: 
Total time: 
Serves: Makes 4 or 5 x 400g Jars
  • 1kg seville oranges
  • 1.5kg preserving sugar
  • 1 lemon
  1. Peel the oranges and lemon, without squeezing out the juice, and then cut the peel into very fine, thin strips.
  2. Squeeze all the juice from the oranges and lemon into a large bowl, keeping the pips and pulp to one side in a separate bowl.
  3. Add the peel to a large, deep pan and pour in 4 litres of water. Bring to a boil and then gently simmer for 1 or 1 and half hours until the peel is soft when you squeeze it between your fingers. During this time you should stir regularly. Also put a small plate in the freezer ready for testing later.
  4. Once done put the pan on a very low heat. Add the pulp and juice to the pan (discarding any pins) and then pour in the sugar. Turn up the heat to bring the pan to a gentle heat and keep on giving the pan a gentle but consistent stir until the sugar is all dissolved. Then bring to a boil and boil rapidly for around 20 mins until setting point. You will need to keep an eye on the pan at all times to stop it over flowing.
  5. To test the setting point take the plate out of the freezer. Put a spoonful of the marmalade mixture onto the plate and if the skin thickens then the marmalade is recipe. If it remains liquid then leave to boil for another 10/15 mins and test again.
  6. Take the pan off the heat and leave to stand for 15/20 mins. Then pour into sterilised jars and keep in a cool, dark place.
Recipe by A Modern Rose at