Seville Orange Marmalade


It’s the perfect time of year to stay in, keep cosy and whip together a batch of zesty Seville Orange Marmalade.

Serves: 12

Difficulty: Moderate


  • 900g Seville oranges
  • 2.4 litres of water
  • 1 lemon
  • 1.8kg granulated sugar or jam sugar
  • 12 jam jars


  1. Wash the oranges and the lemon before slicing them both in half.
  2. Squeeze out the juice and scoop out the flesh, placing the flesh and the pips in a muslin bag (muslin cloth tied with string).
  3. Slice the peel finely before putting the peel, muslin bag, orange and lemon juice into the water and leave overnight.
  4. Bring everything to the boil and simmer for about 2 hours or until the peel is very soft. Squeeze out all of the juice from the muslin bag and remove it.
  5. Add the sugar and stir to dissolve (do not add the sugar until the peel is soft).
  6. Increase the heat and boil while stirring until it reaches 110˚c. You can check this by placing a bit on a saucer and seeing how much it sets when placed in the fridge (it should wrinkle when you push it with your finger).
  7. Immediately place the marmalade into sterilised jars, cover immediately and store in a cool dry place.