The Ultimate Traditional Seville Orange Marmalade Recipe

Home Made Marmalade
Photo © Elaine Lemm
Ratings (10)
  • Total: 3 hrs 30 mins
  • Prep: 30 mins
  • Cook: 3 hrs
  • Can be up to: 3 hrs
  • Yield: 20 servings per jar
Nutritional Guidelines (per serving)
1166 Calories
0g Fat
301g Carbs
0g Protein
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Nutrition Facts
Servings: 20 servings per jar
Amount per serving
Calories 1166
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 301g 110%
Dietary Fiber 0g 1%
Protein 0g
Calcium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A dish of orange marmalade always takes center stage at any breakfast table and homemade marmalade, though time-consuming, is quite easy as you can see in this marmalade recipe.
There are endless varieties of Marmalade and this is my personal recipe. How thickly you slice the peel depends on how you like it, just remember if too thin it will dissolve in the boiling liquid.

Use only granulated sugar for marmalade making. You do not need jam sugar as the oranges provide more than enough pectin for setting the marmalade.

Ingredients

  • 4 kilos (9 lbs) Seville oranges, washed in cold water
  • 4 large unwaxed lemons
  • 6 kilos  (13.25 lbs) granulated sugar

Steps to Make It

You will need a preserving pan or large heavy-bottomed stockpot, a 6" square of muslin, jam funnel,​ and sterilized jars.

  1. Measure 8 litres/16 pints water and pour into the preserving pan.

  2. Halve the oranges and lemons and squeeze the juice into a jug. Add the juice to the water and place the pips plus any bits of pith on to the muslin square. Tie the muslin square with kitchen string to hold the pips and pith and add to the pan.

  3. Shred the orange and lemon peel into thick strips. Don't cut too thin or they will dissolve in the cooking process. Add the peel to the pan.

  4. Bring the water and juice up to the boil then reduce to a steady simmer for 2 to 3 hours or until the peel is soft.

  5. Remove the bag of pips from the pan and leave to cool until you can hold it in your hand.

  6. Add the sugar to the pan constantly stirring until all the sugar is dissolved. Squeeze the bag of pips over the pan and extract as much of the jelly-like substance, this helps with the setting of the marmalade. Stir again.

  7. Turn up the heat and bring to a fast boil for 20 mins, check for setting consistency. Continue boiling until the marmalade reaches the setting point (check every 10 minutes) taking care to stir from time to time to prevent the jam sticking to the bottom and burning. Skim off any scum that rises to the surface with a slotted spoon. Once the setting point is reached, turn off the heat and leave to settle for 20 minutes.

  8. Spoon the marmalade into the heated jars using a ladle and funnel. Seal and leave to cool. Store in a cool dark place. Will keep up to one year.

To test for setting:
Place a small plate or saucer into the fridge for 15 mins. Pour a spoonful of the hot marmalade onto the plate and return to the fridge for 5 mins. Push the edges of the marmalade with your index finger; it is set when it is all wrinkly and crinkly.

Each 1 lb jar has approx 20 servings