Orange Marmalade

Perfect for newly arrived Seville or Blood oranges, this Marmalade recipe is one to cherish and bring out year after year. Makes about 6 x 400ml pots


  • 1kg Seville oranges thoroughly washed
  • 1 lemon
  • 2kg preserving sugar


1. Remove the peel from the oranges and cut it into thin strips. Halve the oranges and squeeze the juice into a bowl. Chop up any remaining orange flesh and separate the pith-put it into a muslin bag with the orange pips.
2. Place the peel, strained juice, pulp and 2 litres or water into your preserving pan with the muslin containing the pips and any pith, and simmer gently for 2 hours or until the peel is tender.
3. Remove the muslin bag and leave the marmalade to cool, a little, then squeeze the muslin bag over the pan too, as the pips and pith contain valuable pectin to help the marmalade set.
4. Add the sugar to the pan and dissolve it slowly over a gentle heat. When it is fully dissolved, bring the pan to the boil and boil rapidly until the setting point is reached, which can happen from around 15 minutes.The marmalade is now ready to pot.

Taken from ‘The New Home Larder’ by Judith Wills. Available in the shippon for £20.00 

Leave a Comment