Seville orange and vanilla bean marmalade
- January 2015
- Makes about 7 x 450g jars
- Hands-on time 1 hour, simmering time about 2 hours 30 minutes, plus overnight soaking
You can do more with our marmalade recipe than eat it on toast. Try adding it cakes and puddings or use it as a glaze for pork ribs.
- no fat
- no protein
- 3.3g (3.3g sugars)
- no fibre
- no salt
If you can’t find seville oranges, regular ones will work but will give you a sweeter, softer set marmalade – extra lemon juice and some peel will give it a firmer set and a sharper taste.
This will keep for up to 2 years in a sterilised jar sealed with a waxed disc and cellophane, or a screw-on lid.
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