Seville orange marmalade
- Published: 31 Jan 10
- Updated: 1 Jun 25
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.
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Makes 5 x 400g jars -
Takes 10 minutes to make, 2-2½ hours to cook, plus cooling
Before you start
This recipe can also be made with regular oranges (you’ll only need about 4 large ones).
Nutrition
- Calories
- 28kcals
- Fat
- 0g (0g saturated)
- Protein
- 0g
- Carbohydrates
- 7.1g (7.1g sugars)
- Fibre
- 0.1g
- Salt
- Trace
delicious. tips
Good quality, blemish-free oranges will make good marmalade. Buy them ripe and firm, with a juicy give when lightly squeezed.
Once you add the sugar to the pan the shreds won’t soften any further, so make sure they’re properly soft before you stir in the sweet stuff. Undercooked shreds will ruin all your hard work.
Once you’ve stirred in all the ingredients and the mix has reached a rolling boil, leave it. Too much stirring can lead to a cloudy marmalade and it will reach setting point faster if left alone.
The finished marmalade will set further as it cools, so if you like yours a little runnier you need to stop cooking when the marmalade only just starts to wrinkle on the plate in step 3.
Keep a close eye on the pan as the marmalade bubbles – it may spill over if your pan is slightly too small. Adjust the heat under the pan, without lowering it too much.
Sterilised jars are essential. Wash the jars and lids in warm soapy water, rinse, then dry in a low oven. Alternatively, put them through a hot dishwasher cycle. Cover the marmalade with a wax disc before sealing as an extra barrier against harmful bacteria.
See our video on how to sterilise jars:
<span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”></span> The unopened marmalade will keep in a cool dark place for several years if stored in sterilised jars (see Tips for Success). Once opened, keep in the fridge and use within 1 month. Freeze any leftover seville oranges, whole or halved, to make another batch of marmalade later in the year. Defrost completely before using.
Seville oranges are smaller than regular oranges and have a bitter flavour. Their skins are dimpled and they have a higher pectin content, perfect for making marmalade as pectin is a setting agent. The season for this type of orange is short (they’re only available in January and February), so make as much marmalade as you can while they last, and see Make Ahead. This recipe can be easily doubled.