Seville Orange Marmalade
Dark, bittersweet marmalade with soft shreds of peel. Make it in January and February when Seville oranges are in the shops.
- Time3 hr plus overnight soaking
- LevelMedium
- Costabout £0.12 a head
- Oven140°C (120°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 210kcal
- 53.6gcarbs
- 52.2gof which sugars
- 0.1gfat
- 0gsaturates
- 0.2gprotein
- 0.6gfibre
- 0.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Halve the oranges and squeeze the juice into a large bowl, keeping every pip. Tip the pips and any loose pith into a square of muslin and tie it into a bag.
- 2
Cut the orange skins into thin shreds, as chunky or fine as you like. Add them to the juice with the lemon juice, the water and the muslin bag. Cover and leave overnight.
- 3
Tip everything into a large preserving pan or wide heavy pan. Bring to the boil, then simmer gently for 1 hour 30 minutes, until the peel is very soft and squashes easily between your fingers and the liquid has reduced by about a third.
90 min - 4
While it simmers, put a few saucers in the freezer and warm the sugar in a 140°C (120°C fan) oven for 10 minutes. Wash 5 jars and sterilise in the oven at 120°C (100°C fan) for 15 minutes.
- 5
Lift out the muslin bag, squeezing it firmly over the pan so the sticky pectin drips out. Add the warm sugar and stir over a low heat until every grain has dissolved. Do not boil until it has.
- 6
Boil hard for 10 to 20 minutes, stirring now and then. Test for a set after 10 minutes: spoon a little onto a cold saucer, wait 1 minute, and push with a finger. If it wrinkles it is ready (about 105C on a thermometer). If not, boil 3 minutes more and test again.
15 min - 7
Turn off the heat, rest 15 minutes so the peel stays spread through the jar, then skim any scum. Pour into the hot jars, seal at once and cool. Keeps unopened for up to 1 year in a cool, dark place. Once opened, keep in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
