Seville orange marmalade

Seville orange marmalade

French Lessons
500 ml
10 mins
Cooking time
180 mins
Steve Brown


Quantity Ingredient
2kg seville oranges
7 litres water
1 teaspoon salt


  1. Slice the oranges very finely, removing the seeds and central membrane. These contain a lot of pectin, which helps the marmalade to set, so place them on a square of muslin, tie it into a bag and set aside.
  2. Pour the water into a large preserving pan. Add the sliced oranges and salt and bring to the boil. Lower the heat and simmer for 1–2 hours, until the oranges are soft and easily squashed between your fingers. Remove the pan from the heat and allow to cool. Hang the muslin bag from a wooden spoon balanced on the rim of the pan, so that the bag is submerged in the liquid. Transfer to the refrigerator and leave for 24 hours.
  3. The next day remove the muslin bag and tip the orange mixture into a bowl to weigh it. Weigh out an equal measure of sugar. Return the orange mixture to the saucepan and bring it to the boil. Add the sugar and bring to the boil, then lower the heat and simmer for 1½ hours.
  4. To test if the marmalade has reached its setting point, place a couple of saucers in the freezer to chill. Spoon a little marmalade onto a cold saucer and place it in the fridge to cool. You’ll see if you have a set by pushing the surface of the marmalade with your finger: if it is thick with a crinkly skin it’s set. Otherwise, continue to boil and test at 10-minute intervals until it does set.
  5. Remove the pan from the heat and skim off any surface scum. Leave to settle for around 15 minutes before spooning into sterilised jars. Seal while still hot. The marmalade will keep up to 12 months in a cool place.
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