Seville Orange Marmalade
A deliciously bittersweet orange marmalade
Servings Prep Time
4x 500ml jars 30minutes (plus overnight soaking)
Cook Time Passive Time
2.5 – 3hours 10minutes
Servings Prep Time
4x 500ml jars 30minutes (plus overnight soaking)
Cook Time Passive Time
2.5 – 3hours 10minutes
Ingredients
  • 1kg Seville oranges(2 lbs)
  • 1.5kg Demerara sugar(3 lbs)
  • 1 Lemon(juice only)
  • 2.5l Water(10 cups)
Instructions
  1. Scrub the oranges, then juice them. Keep juice in a separate container. Slice the pith and peel to your desired thickness. Once all the peel has been sliced, put in a large container, cover with the juice and 2.5l of water, and leave overnight.
  2. Add all the orange peel, juice and water mixture to the largest pan you own (or can beg, borrow or steal – I’m lucky enough to have a maslin pan which is obviously perfect for marmalade making). Bring the mixture to a boil and simmer for a couple of hours until the peel has softened and the mixture reduced by around one third.
  3. Add the sugar and lemon juice, bring to the boil, stirring until the sugar has dissolved. Keep the mixture going at a rapid boil for another 20 minutes or so until it reaches setting point. This can be tested by putting some on a cold plate, and cooing for a couple of minutes – the marmalade should have some stability and sort of “wrinkle up” when you nudge it.
  4. Allow to cool for 10 minutes then pour into warm sterilised jars. This recipe should yield around 2 litres of marmalade and keep until the oranges are available again next year.
Recipe Notes

If you wish, once the marmalade is completely cold (I left mine until the following day), use kitchen roll to dry off any condensation on the inside of the lids.

If you are unable to get Seville oranges, any bitter oranges will do.

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