Seville orange marmalade
Makes: 4-6 jars
Recipe photograph by Martin Poole
Seville orange marmalade
Makes: 4-6 jars
See more recipes
Nutritional information (per serving)
Calories
45Kcal
Fat
0gr
Saturates
0gr
Carbs
12gr
Sugars
12gr
Fibre
0gr
Protein
0gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
For the marmalade
- 1.5kg Seville oranges
- 2.5 litres water
- 1.5kg granulated sugar
- 500g light brown sugar
- 1 lemon
Step by step
- Halve and juice the Seville oranges, then scrape out the pith and pips on to a square of muslin and tie into a bag.
- Finely slice the orange rind and add to a preserving pan with the juice, water and the muslin bag, immersed in the liquid and tied to the pan handle.
- Simmer gently, uncovered, for 2-2 and a half hours until the orange rind is soft.
- Remove the muslin bag and squeeze as much of the juices into the pan as you can. Discard the bag.
- Add the granulated sugar, brown sugar and the juice of the lemon to the pan. Stir to dissolve, then boil for 15 minutes. To check if it's set, chill a teaspoon of marmalade on a saucer for a few minutes - it should wrinkle when pushed. Boil for longer if necessary.
- Cool for 10 minutes; pour into hot sterilised jars and seal.
