Classic Seville Orange Marmalade
This recipe will produce enough marmalade to fill approx. 10 jars, depending on the final volume of the marmalade.
- Prepare Oranges: Wash the oranges thoroughly. Cut them in half and squeeze out the juice, preserving the juice and the halves. Remove and keep the seeds and any pith from the squeezed halves, as they contain pectin which helps the marmalade set.
- Extract Pectin: Place the seeds and pith in a muslin cloth or cheesecloth, tying it to form a small bag.
- Slice Peel: Slice the orange halves into thin shreds (or thicker slices if you prefer a chunkier texture).
- Cook with Water: In a large pot, add the shredded orange peel, the bag of seeds and pith, and 2 litres of water. Bring to the boil and simmer gently for about 2 hours, or until the peel is very soft.
- Add Sugar and Lemon Juice: Remove the bag of seeds and pith and add the sugar and lemon juice to the pot. Stir over low heat until the sugar has completely dissolved.
- Boil to Set Point: Increase the heat and bring the mixture to a rolling boil. Boil for about 15-20 minutes, or until it reaches setting point (around 105°C on a sugar thermometer). To test for setting without a thermometer, place a small amount of marmalade on a cold plate. If it wrinkles when pushed with a finger, it’s ready.
- Cool and Jar: Remove the pot from the heat and allow the marmalade to cool for about 15 minutes. This helps distribute the peel evenly. Then, carefully ladle the marmalade into sterilised jars and seal.
- Store: Once cooled, label the jars. The marmalade can be stored in a cool, dark place for up to a year. Refrigerate after opening.
- Enjoy your homemade Seville Orange Marmalade on toast, in cakes, or as a glaze for meats. It perfectly captures the tangy and robust flavour of these special oranges!
Looking for perfect preserve presentation? View our Kilner Jars.