Seville Orange Marmalade

A british favourite, marmalade is a sweet and tangy preserve most commonly made with oranges. Seville oranges are perfect for making a zingy and delicious marmalade because of their bitter and sour flavour. Making marmalade at home has never been easier with this quick and simple recipe.

Makes 5 x 450g jars.

Ingredients and Method


  • 1 kg Seville Oranges
  • 75ml Lemon Juice
  • 2 kg Demerara Sugar


  1. Wash the oranges then half and juice them, keeping the squeezed halves.
  2. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5 litres water. Leave the mixture to soak for 24 hours.
  3. Add the mixture into a Kilner® 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.
  4. Add the sugar and lemon juice.
  5. Stir over a low heat until the sugar has dissolved then increase the heat and boil rapidly for 10 – 20 minutes until setting point is reached. You can test for the setting point using the wrinkle test method, see our how to guides for details.
  6. Cool slightly and transfer the mixture into warm sterile Kilner® jars, leaving about 1cm/ 1/2 inch space between the lid and seal your jars. Process your Kilner® jar.
  7. *The marmalade can be stored for up to 2 years if processed correctly. We recommend the water bath method, check out our how to guides for more details.

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