Description
This Ultimate Seville Orange Marmalade recipe delivers a perfectly balanced, tangy and sweet preserve made from traditional Seville oranges. The recipe uses a slow simmer and precise sugar cooking technique to ensure a beautifully set marmalade with fine shreds of orange peel. A detailed method including how to incorporate lemon juice for brightness and optional fresh ginger for a spicy twist makes it a classic and versatile marmalade to enjoy on toast or in baking.
Ingredients
Scale
Fruit & Juice
- 1.3kg Seville oranges
- Juice of 2 lemons
Sugar
- 2.6kg preserving or granulated sugar
Optional Add-ons
- 100g fresh root ginger (peeled, sliced thinly, tied in muslin bags) – optional for ginger marmalade
Instructions
- Prepare and Simmer Fruit: Place the whole Seville oranges and lemon juice into a large preserving pan. Cover with 2 litres (4 pints) of water, ensuring the oranges are fully submerged—use a heat-proof plate to weigh them down if necessary. Bring to a boil, then cover and simmer very gently for about 2 hours, or until the orange peel is tender enough to pierce easily with a fork.
- Prepare Sugar and Separate Fruit: While the fruit simmers, warm half the sugar in a low oven. Once the fruit is cooked, carefully pour off the cooking water into a jug, then transfer the softened oranges into a bowl to cool until they can be handled safely.
- Extract Pips and Strain Liquid: Cut the cooled oranges in half and scoop out all the pips and pith. Add these to the reserved cooking liquid in the pan. Bring this mixture to a boil for 6 minutes, then strain the liquid through a sieve into a bowl, pressing the pulp with a wooden spoon to extract as much liquid as possible. This pectin-rich liquid helps the marmalade set well.
- Combine Peel with Liquid and Sugar: Pour half of the strained liquid back into a preserving pan. Finely shred half of the orange peel using a sharp knife and add it to the liquid along with the warmed sugar. Stir gently over low heat until the sugar fully dissolves, about 10 minutes.
- Boil to Setting Point: Increase the heat and bring the mixture to a rapid boil. Continue boiling for 15 to 25 minutes until the marmalade reaches setting point (test by placing a small spoonful on a cold plate and checking if it wrinkles when pushed).
- Skim and Rest: Remove the pan from the heat and skim off any scum from the surface. To dissolve excess scum, add a small knob of butter and gently stir. Allow the marmalade to rest for 20 minutes in the pan to cool slightly and let the peel settle evenly.
- Jar and Seal: Pour the marmalade into sterilised jars, seal tightly, and label. Repeat steps 3 to 6 for the second batch using the remaining peel, liquid, and warmed sugar.
- Optional Ginger Add-in: For ginger marmalade, add one muslin bag of bruised sliced ginger to the pan at step 3 (after the sugar has dissolved). Proceed with the recipe, adding the second ginger bag during the second batch, removing both just before potting.
Notes
- Use Seville oranges specifically, as their natural pectin content and tart flavor create the best marmalade set and taste.
- Ginger adds a spicy warmth but is optional based on preference.
- Testing for setting point is critical to ensure the marmalade is not too runny or overcooked.
- Sterilise jars thoroughly to prevent spoilage.
- Butter helps clear scum and improve marmalade clarity.
- This recipe makes two batches; follow the same steps for both for consistent results.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: Seville orange marmalade, homemade marmalade, citrus preserves, traditional marmalade, conserving, preserving oranges
