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How to Make Homemade Seville Orange Marmalade

There is nothing quite like opening a jar of vibrant, homemade Seville orange marmalade on a crisp morning. Handcrafted in small batches, this traditional recipe balances rich citrus tartness with a warm, natural sweetness.

Ingredients

• 1.5 kg Seville oranges (such as @Gospacitrus)

• 1 lemon, juiced

• 2.5 litres water

• 2 kg sugar

Step-by-Step Instructions

1. Prepare the Fruit (Day 1)

1. Thoroughly wash the oranges.

2. Slice the oranges in half and juice them into a bowl (you’ll need about 1 litre of fresh juice).

3. Peel and shred the orange skin into strips, adjusting the thickness to your personal preference (thick cut or thin cut).

4. Save all remaining seeds, pith, and membrane, then tie them tightly inside a piece of muslin cloth to create a pectin bag.

5. Place the shredded peel, orange juice, lemon juice, pectin bag, and 2.5 litres of water into a large preserve pan. Cover and leave to steep in a cool place overnight.

2. Sterilise Your Jars (Day 2)

1. Wash your glass jars and lids thoroughly in warm, soapy water (or run them through a dishwasher cycle).

2. Rinse well and place the jars upright on a baking tray in a preheated medium oven ($120^\circ\text{C}$ / $250^\circ\text{F}$) for 10 minutes until completely dry. Keep them warm until ready to fill.

3. Simmer & Extract Pectin

1. Place your pan on the stovetop over high heat and bring the mixture to a boil.

2. Reduce heat and simmer uncovered for about 2 hours, or until the orange peel is completely soft and translucent.

3. Remove the pan from heat. Carefully lift out the muslin bag and place it into a colander over the pan. Squeeze the bag thoroughly (once cool enough to handle, or using spoons) to extract all the rich, natural pectin into the fruit mixture.

4. Add Sugar & Boil to Set Point

1. Add the 2 kg of sugar to the pan, stirring slowly over low heat until every crystal is completely dissolved.

2. Increase the heat and bring the mixture to a rapid, rolling boil.

3. Boil vigorously for about 10 minutes (you will notice the texture begin to thicken on your spoon). Start testing for a set point every 5 minutes.

4. Once setting point is reached ($105^\circ\text{C}$ / $221^\circ\text{F}$ or via the wrinkle test on a chilled plate), remove the pan from the heat and allow it to settle for 5 minutes.

5. Pot & Seal

1. If foam forms on top, don't add butter—save the butter for your toast! Skim the foam off with a slotted spoon. (Tip: Save this delicious citrus foam in a small bowl to use as a cake filling, cocktail mixer, or swirled into vanilla ice cream!)

2. Carefully ladle the hot marmalade into warm, sterilised jars and seal tightly with lids.

How to Enjoy Your Marmalade

While classic Seville marmalade is unbeatable on buttered morning toast, it is also incredible as a culinary ingredient! Try using it as a glaze for roast ham, baked into citrus tarts, or folded into bread and butter pudding.

Have you made this recipe? We’d love to see your kitchen creations! Share your photos and favourite recipe ideas with us in the comments below.

Happy Marmalade making!

Best, Jennifer x