Jams, Jellies & Preserves

Marmalade

Storage: up to 2 years*

Makes: 5 x 450g jars

Ingredients

  • 1kg/ 2lb 2oz Seville oranges
  • 75ml/ 2.5 us fl oz Lemon juice
  • 2kg/ 4lb 4oz Demerara sugar

Method

Wash the oranges then half and juice them, keeping the squeezed halves.

Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5 litres/ 86 us fl oz water. Leave the mixture to soak for 24 hours.

Add the mixture into a KilnerĀ® Preserving Pan and bring to the boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.

Add the sugar and lemon juice, stir over a low heat until all of the sugar is dissolved.

Boil for about 20 minutes until setting point has been achieved.

Cool slightly and transfer the mixture into warm sterile KilnerĀ® jars, leaving about 1cm/ 1/2 inch space between the lid and seal your jars. Process your Kilner jars.

*The marmalade can be stored for up to 2 years if processed correctly. We recommend the water bath method, details can be found here.

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