Seville Orange Marmalade

It’s marmalade season! There is no better way to use seasonal citrus than to make a delicious marmalade to spread on toast and crackers. 


Storage: up to 2 years
Makes: 5 x 450g jars

  • 1kg Seville oranges
  • 75ml lemon juice
  • 2kg demerara sugar


  • Wash the oranges then half them and juice them and keep the squeezed halves.
  • Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5L water. Leave the mixture to soak for 24 hours.

TIP: This helps release the pectin which helps the solution set.

  • Pour the mixture into a Kilner jam 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 in the sugar and lemon juice and mix well to dissolve the sugar.
  • Boil for about 20 minutes until setting point has been achieved then remove from the heat.
  • Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.
  • Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place.

29th January 2016

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