Introduction

Discover the bright, tangy taste of homemade Ultimate Seville Orange Marmalade. This classic preserve showcases the unique bitterness of Seville oranges, balanced with just the right amount of sweetness. Perfect for spreading on toast or adding a zesty twist to desserts.

A rustic slice of toasted bread with a rough texture sits on top of another similar slice on a wooden board. The top slice is spread with a creamy white layer of butter and covered by a glossy, light amber-orange layer of jelly with a slightly sticky and shiny appearance. Next to the toast is a glass jar filled with more of the same jelly, with a small spoon inside. There is also a white bowl and a silver knife with some butter on the wooden board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.3kg Seville oranges
2 lemons, juice only
2.6kg preserving or granulated sugar

Instructions

Step 1: Place the whole Seville oranges and lemon juice in a large preserving pan. Cover with 2 litres (4 pints) of water. If the water does not cover the fruit, use a smaller pan. Weight the oranges down with a heat-proof plate to keep them submerged, if necessary. Bring to a boil, then cover and simmer gently for about 2 hours until the peel is easily pierced with a fork.
Step 2: Warm half of the sugar in a very low oven. Pour the cooking water off the oranges into a jug and transfer the oranges to a bowl. Return the cooking liquid to the pan. Once the oranges have cooled enough to handle, cut each in half and scoop out all the pips and pith. Add the pips and pith to the cooking liquid in the pan.
Step 3: Bring the liquid to a boil and cook for 6 minutes. Strain the liquid through a sieve into a bowl, pressing the pulp with a wooden spoon to extract pectin. Pour half of this strained liquid into a preserving pan.
Step 4: Using a sharp knife, cut the peel into fine shreds. Add half of the shredded peel and half of the warm sugar to the preserving pan with the liquid. Stir gently over low heat until all the sugar dissolves, about 10 minutes.
Step 5: Increase the heat and bring the mixture to a rapid boil. Boil for 15-25 minutes until the setting point is reached. Remove from heat and skim off any scum. To dissolve excess scum, add a small knob of butter and gently stir.
Step 6: Allow the marmalade to stand in the pan for 20 minutes to cool slightly and let the peel settle. Pot the marmalade into sterilised jars, seal, and label.
Step 7: Repeat steps 2 through 6 for the second batch using the remaining cooking liquid, peel, and sugar.

Tips & Variations

For a spicy twist, add fresh ginger by peeling and thinly slicing 100g (4oz) of root ginger. Tie the slices in two muslin bags, bruise with a rolling pin, and add one bag to the pan after the sugar has dissolved. Add the second bag with the second batch, removing them just before potting.

Storage

Store your marmalade in sterilised, sealed jars in a cool, dark place. Properly sealed marmalade can last up to one year. Once opened, keep refrigerated and consume within a few weeks. Reheat gently if needed before serving.

How to Serve

A white wooden board holds two pieces of sliced rustic brown bread with a rough texture and holes inside, stacked with one slice flat and the other angled slightly on top. The top slice is spread with a smooth pale yellow layer of butter and a shiny orange layer of marmalade that looks sticky and thick, dripping a little at the edges. Beside the bread is a clear glass jar full of bright orange marmalade with a metal spoon inside. Behind the jar are two small white bowls, one containing cream or butter. A silver butter knife lies on the board next to the bread. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes Seville oranges ideal for marmalade?

Seville oranges have a naturally bitter flavor and high pectin content, which helps the marmalade set and gives it its distinctive tangy taste.

How do I know when the marmalade has reached setting point?

You can test by placing a small amount of the boiling marmalade on a chilled plate. If it wrinkles when pushed with a finger after a minute, it has reached setting point.