Seville orange marmalade

Learn how to make classic seville orange marmalade with our step-by-step recipe by food writer Lizzie Kamenetzky, packed with tips. “My love of marmalade could rival Paddington Bear’s,” says Lizzie.

• Why seville oranges? Also known as bitter oranges, Spanish seville oranges are perfect for making marmalade as the pectin-rich pith and pips provide setting power. “Every year I eagerly await the arrival of the seville orange season because, as any aficionado will tell you, it’s the fruit that makes the finest marmalade,” explains Lizzie. “The oranges have an intense, bitter flavour that balances the sweetness of the jam perfectly.”
• How to prep: “I prefer the shreds of peel to be cut fine so they almost melt into the jam, but there are no rules – make it the way you like it, thick shreds or fine, big chunks or tiny pieces… It’s part of the pleasure of marmalade making, and it will fill the house with the best perfume as you cook.”
• Marmalade know-how: Experienced marmalade makers know when the setting point has been reached by looking and listening, but newbies will need a thermometer. It’s good to learn to trust your instincts, though, so use the plate test (step 3) as well – partly as a double-check and partly so you get to know what the setting point looks like. See the Tips section for more guidance.