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5 from 2 votes

Seville Orange Marmalade

Marmalade is just sunshine in a jar. This version uses the most bitter of all the oranges, the Seville, that is in season only in January and February. Luckily, marmalade keeps very well if prepared properly; it makes an excellent gift, and if unopened will last well over a year.
Prep Time2 hrs
Cook Time3 hrs
Total Time5 hrs
Course: Breakfast
Cuisine: English
Keyword: jam, marmalade, orange, preserves, seville
Servings: 6 1 lb jars
Calories: 1379kcal


  • 1 kg Seville oranges
  • 2.25 litres water
  • 2 lemons or 75 ml lemon juice
  • 2 kg granulated sugar


  • Remove the buttons from the oranges and scrub them in warm water. Dry.
  • Cut the oranges in half, around the middles, and squeeze out the juice. Squeeze the lemons as well (or add the lemon juice).
  • Don't discard the white pith and the pips of the oranges, insted place them into a muslin bag. You can also use an old pair of tights to do this!
  • If there are any stringy bits left inisde the orange halves, use a spoon to carve them out and remove them. Place them into the muslin bag (or old tights!) as well.
  • Fill your jam pan with 2.25 litres of water
  • Strain juice of oranges and lemons into the jam pan.
  • Add any pulp and pips from the sieve into the muslin bag and tie tightly.
  • Add muslin bag to the pan of water and juice.
  • Cut orange peel into strips (cutting the hemispheres in half first makes this easier).
  • Strips can be anywhere from wafer thin to about 3mm wide, but best to be consistent with your size.
  • Add peel to the jam pan and cover, leaving overnight.
  • Bring the pan up to a bubble and leave simmering for 2 hours
  • The peel should now be soft and the liquid reduced by about 1/2
  • Remove the muslin bag, squeezing out any extra liquid.
  • If you have a measure on the side of your preserving pan, you'll want about 1.5-1.75l of liquid and peel. To aboid overcooking your sugar, reduce the liquid down until you are within this range.
  • Place your jars and lids into a preheated oven at 140 °C / 275 °F (120 °C / 240 °F fan).
  • Add the sugar to the pan and gently stir until it has dissolved.
  • Once it has dissolved, turn the heat up to maximum and bring the jam to a rapid rolling boil.
  • When the jam has reached 105c/220f, test for set. If you don't have a sugar thermometer, boil for 5 minutes before testing.
  • Remove the pan from the heat, and place a teaspoon of the jam on a cold plate.
  • After a couple of minutes, push the jam with your finger. If it wrinkles, and doesn’t flow back into the gap, you have achieved a set.
  • If not, return the pan to the heat for 2 more minutes and try again.
  • When the surface of the jam is still, remove any scum from around the edges.
  • Then give the jam a thorough stir, to disperse any remaining scum and to speed up cooling.
  • Leave for 10-20 minutes, until the peel is suspended in the jam, rather than floating on the surface.
  • Remove your sterile jars from the oven, remembering not to touch the inside.
  • Use a jam funnel and ladle to fill the jars, and place the lids on, remembering not to touch the inside. A magnet can help to lift the jar lids from your baking sheet.
  • Secure the lids and leave to cool completely.


Serving: 1jar | Calories: 1379kcal | Carbohydrates: 356g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 358mg | Fiber: 5g | Sugar: 349g | Vitamin A: 375IU | Vitamin C: 107.7mg | Calcium: 79mg | Iron: 0.6mg