Seville orange marmalade

Ollie Rowe makes the flavour of Seville oranges last all year with his recipe for this classic British preserve
By Oliver Rowe
Seville orange marmalade
  • Rating:
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 1 kg seville oranges
  • 2 lemons
  • 2 litres water
  • 2 kg granulated sugar


1. Juice the oranges and the lemons, scraping the halved orange rinds free of excess pith. Set aside all the pith and juice. Discard the lemon peel.

2. Finely shred the orange rind and put in a large saucepan with the water and the strained juice. Tie the pith and the juice strainings together in a piece of muslin. Submerge this in the pan, tying the bag to one of the saucepan handles so as to be able to retrieve it easily.

3. Slowly bring the mixture to the boil. When it starts boiling, simmer it for 2 hours. During this time give the muslin bag a squeeze every now and again to extract the maximum amount of pectin (the setting agent) from the pith and pips.

4. After two hours, add the sugar and continue to simmer until the marmalade reaches 200°C. At this point the marmalade should be ready to be carefully decanted into sterilised jam jars or Kilner jars.

5. Cooks tip: jam jars are good if you want to give some of the marmalade away, but large Kilner jars are better for storage and, I think, look and feel nice on a breakfast table, so maybe a combination of the two would be good. Once sealed in sterilised jars, the marmalade will keep for up to a year.

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