Introduction

This Ultimate Seville Orange Marmalade captures the perfect balance of tangy bitterness and sweet richness. Using traditional methods and fresh Seville oranges, it yields a thick, flavorful spread ideal for toast or baking. Make a batch to enjoy a taste of classic homemade marmalade all year round.

The image shows two slices of rustic bread with a rough, airy texture and golden-brown crust placed on top of each other on a wooden board. The top slice is spread with a thick layer of creamy butter, topped with a glossy, amber-colored marmalade with visible chunks of fruit. Behind the bread, there is a clear glass jar filled with the same orange marmalade, with a silver spoon inside. To the left of the jar is a small white bowl with a smooth, pale spread inside. A vintage silver knife with a rounded tip lies on the wooden board next to the bread. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.3kg Seville oranges
2 lemons, juice only
2.6kg preserving or granulated sugar

Instructions

Step 1: Place the whole Seville oranges and lemon juice into a large preserving pan, then cover with 2 litres (4 pints) of water. If the fruit is not fully submerged, use a smaller pan or weight the oranges down with a heat-proof plate. Bring to a boil, then cover and simmer very gently for about 2 hours, until the peel is tender enough to pierce easily with a fork.
Step 2: Warm half of the sugar in a very low oven to prepare. Pour off the cooking water from the oranges into a jug, then transfer the oranges to a bowl. Return the cooking liquid to the pan.
Step 3: When the oranges are cool enough to handle, cut them in half and remove all the pips and pith, adding these to the reserved cooking liquid in the pan. Bring this mixture to a boil for 6 minutes, then strain through a sieve into a bowl, pressing the pulp with a wooden spoon to release pectin. This liquid will give your marmalade a good set.
Step 4: Pour half of this strained liquid into a preserving pan. Finely shred half the orange peel with a sharp knife and add it to the liquid in the pan along with the warmed sugar. Stir over low heat until the sugar dissolves, about 10 minutes, then bring to a rapid boil and cook for 15 to 25 minutes until the setting point is reached.
Step 5: Remove the pan from the heat and skim off any scum. To help clear the surface, drop a small knob of butter onto the marmalade and gently stir. Let the marmalade stand for 20 minutes to cool and allow the peel to settle, then pot into sterilised jars, seal, and label.
Step 6: Repeat steps 3 through 5 with the remaining liquid, peel, and warmed sugar to make the second batch.

Tips & Variations

For a spicy twist, add fresh ginger by peeling and thinly slicing 100g (4oz) of root ginger. Tie the slices into muslin bags and bruise gently. Add one bag after the sugar has dissolved in step 4, and the second bag during the second batch. Remove the bags just before potting.

Storage

Store your marmalade in sterilised jars, sealed tightly, and keep in a cool, dark place. Properly sealed marmalade can last up to one year. Once opened, refrigerate and consume within a month. To rewarm for use, gently warm the marmalade in a saucepan or microwave, stirring occasionally.

How to Serve

The image shows two slices of rustic brown bread on a wooden board, with the top slice spread with a light creamy butter layer topped by a glossy, golden orange marmalade layer that looks slightly chunky. A silver knife with some butter on it rests beside the bread. Behind the board, a small clear glass jar filled with the same golden marmalade sits with a white spoon inside. Next to the jar is a small white bowl with white cream or butter. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oranges instead of Seville oranges?

Seville oranges have a distinct bitter flavor essential for traditional marmalade. Regular sweet oranges lack this bitterness, resulting in a milder taste. You can use them, but the flavor and setting may differ.

How do I know when the marmalade has reached setting point?

Use the wrinkle test by placing a spoonful of marmalade on a chilled plate and cooling it briefly. Push the edge with your finger; if the surface wrinkles, the marmalade has set. Alternatively, check the temperature—it should reach around 105°C (221°F).