Seville Orange Marmalade
Equipment
- Citrus juicer
- Knife
- Large bowl
- Large preserving pan or saucepan
- ladle,
- Measuring jug
- Sterilized jars with lids
- Sugar thermometer
- Wooden spoon
Ingredients
- ¼ cup 60 ml lemon juice
- 1 kg Seville oranges
- 1.5 kg granulated sugar
- 9 cups 2.25 litres water
Instructions
- Wash the oranges thoroughly.
- Cut the oranges in half.
- Squeeze the juice into a large bowl.
- Thinly slice the orange halves, including the peel and pith.
- Add the sliced oranges to the bowl with the juice.
- Pour in the water.
- Cover and leave to soak overnight or for at least 12 hours.
- Transfer the mixture to a preserving pan.
- Bring to a boil over high heat.
- Reduce the heat and simmer for about 2 hours until the peel is tender.
- Add the sugar and lemon juice.
- Bring back to a boil while stirring regularly.
- Cook until the marmalade reaches 105°C (221°F) or passes the wrinkle test.
- Carefully ladle the hot marmalade into sterilized jars.
- Seal immediately.
- Allow to cool before storing in a cool, dark place.
Notes & Wine Advice
Recipe Notes
Seville oranges produce the traditional bittersweet flavor that classic marmalade is known for. If Seville oranges are unavailable, use regular oranges with one or two lemons for extra acidity. Always use sterilized jars to maximize shelf life. The marmalade will continue to thicken as it cools.Wine Advice
This marmalade pairs beautifully with a fresh breakfast and a cup of strong coffee or black tea. It also complements sparkling wine at a festive brunch or afternoon tea.Nutrition values
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About This Recipe
Seville Orange Marmalade is a classic British preserve made with Seville oranges, sugar, and lemon juice. Its perfect balance of sweetness and gentle bitterness has made it a breakfast favorite for generations. Whether spread on warm toast, fresh sourdough, croissants, or scones, this homemade preserve delivers a rich citrus flavor that is difficult to match with commercial marmalades.
Why You’ll Love This Marmalade
Seville Orange Marmalade is surprisingly easy to make using only a few ingredients. The overnight soaking process softens the peel while naturally extracting pectin, helping the marmalade achieve its signature texture. Slow cooking develops a deep citrus flavor while keeping the peel pleasantly tender.
Traditional Orange Marmalade
This orange marmalade follows the traditional British preserving method that has been used for generations. Cooking the fruit slowly before adding the sugar produces a clear, glossy preserve with beautifully suspended strips of peel. The final cooking temperature of 105°C (221°F) ensures a perfect set every time.
Serving Seville Orange Marmalade
Seville Orange Marmalade is delicious on toasted sourdough, English muffins, crumpets, pancakes, waffles, and buttery croissants. It also makes an excellent glaze for roasted ham, duck, or chicken and can be stirred into cakes, muffins, cookies, and dessert fillings. Browse our Sandwich Toppings collection for more homemade spreads and preserves.
Orange Marmalade Storage Tips
Store unopened jars of orange marmalade in a cool, dark place for several months. Once opened, refrigerate and use within a few weeks. Always use sterilized jars and clean utensils to maximise shelf life. Proper sealing also helps preserve both flavour and colour. For safe home preserving information, visit the FDA Food Safety website.
Homemade marmalade also makes a thoughtful edible gift during the winter citrus season. Pack a jar with fresh bread, crackers, or homemade biscuits for a simple but appreciated present. Seville Orange Marmalade remains one of the finest traditional preserves you can make at home, bringing bright citrus flavour to breakfast throughout the year.