Prep time
Cook time
Total time
You will need a maslin pan or very large saucepan. A large square of muslin or cheesecloth. (I find this more convenient than a reusable bag as it can be discarded) and some kitchen string. A few cold saucers (place in the fridge). Approx 7 450g jam jars with lids or jam pot covers. Wax discs. Plenty of cloths if you are anything like me and get it everywhere. It is extremely sticky!
Recipe type: Preserving
Serves: 6 jars approx.
  • 1kg Seville Oranges
  • 1 Lemon
  • 2kg Preserving Sugar (not jam sugar)
  1. If the oranges are waxed (usually not) give them a good wash and dry with some kitchen roll.
  2. Cut the lemon and oranges in half and juice, saving any pips. Discard the lemon rind.
  3. Strain the juice into a large maslin pan or very large saucepan. Add 2 litres of cold water.
  4. Cut the halves of oranges into halves again and use a metal spoon to scoop out the soft pith and remaining pips. Put the pith and pips into a large square of muslin (I find it easier if the muslin is placed in a bowl first (see picture) and tie securely with kitchen string to make a bag.Tie this to the side of the saucepan for ease of removal.
  5. Using a very sharp knife cut the remaining orange peel into strips, thin if you like fine shreds and thicker if you like your marmalade more on the chunky side. Place in the pan. Bring to the boil then simmer for 2 hours until the rind is soft and the liquid has reduced.
  6. Take out the muslin bag and carefully push out as much pectin as possible using the back of a wooden spoon. Be careful as it is very hot.
  7. Add the sugar and stir until dissolved, this does take a few minutes. Once there are no visible sugar crystals, turn up the heat so the marmalade reaches a rolling boil. Cook for about 15-20 minutes then put a spoonful on a cold saucer. Wait a few seconds then push the dollop with your finger - if it wrinkles up the marmalade has reached setting point. Cook for a little longer if required. Don't worry if it not very wrinkly, it will still thicken up when cooled.
  8. Turn off the heat and let the marmalade settle for about 15 minutes. Remove any scum from the top then either using a ladle or jug fill the warm jars. Put a wax disc on the top then leave to cool before putting on the lid or cover.
Recipe by The Eating Tree at