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How To Make Seville Orange Marmalade

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How To Make Seville Orange Marmalade
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Seville Orange Marmalade Recipe. If you like marmalade then you'll adore our tangy, chunky Mediterranean version. This will taste better than the supermarket alternatives. Devour our Seville Orange Marmalade recipe. Enlarge Seville Orange Marmalade Recipe. If you like marmalade then you'll adore our tangy, chunky Mediterranean version. This will taste better than the supermarket alternatives. Devour our Seville Orange Marmalade recipe.
Serves:
2.7 kilos or 6 lbs
Preparation Time:
40 minutes
Cooking Time:
2 hours 15 minutes
Total Time:
2 hours 55 minutes

Step 1: You will need…

  • 5 Seville oranges
  • 1 large lemon
  • 2 ¼ ltr water
  • 2 kg sugar
  • 1 chopping board
  • 1 knife
  • 1 juicer
  • 1 muslin cloth and string
  • 1 large pot
  • 1 wooden spoon
  • 1 sterilized jar

Step 2: Prepare the lemon

Using a large knife, roughly slice off the lemon peel and reserve it. Cut the lemon in half and juice both halves.

Step 3: Prepare the oranges

Roughly slice off the peel of one orange, reserve it and cut the orange in half. Repeat exactly the same process with all the oranges. Don't peel too close to the flesh as we need the pith to thicken the marmalade. When all the oranges have been peeled and sliced, juice them, reserving the juiced halves for a future step. Pour the juices into a large bowl.

Step 4: Make the muslin bag

Place the muslin cloth onto the chopping board, and put all the juiced halves of the lemon and oranges in the centre along with all the pith and pips, but not the peel. Close the muslin into a bag, take a length of string and tie it tightly around the neck. Place the bag into the large bowl of juice and finally, add the water.

Step 5: Slice the peel

Using a large knife slice the peel into thin strips and cut across into 2.2cm slices. Place them into the large bowl along with the rest of the ingredients.

Step 6: Marinate

Place the bowl in the fridge overnight to marinate.

Step 7: Simmer

Transfer the muslin bag into a large pot, followed by the liquid and bring to the boil. Once boiling, simmer for two hours until the peel is soft.

Step 8: Add the sugar

Shake off any excess liquid, remove the muslin bag from the pan and place it in a bowl. It's very important that you allow it to cool before proceeding to the next step. When cool, add the sugar and stir until dissolved.

Step 9: Add juice and boil

Hold the muslin bag over the pan and squeeze out all the juice. Pour in any left over juice from the bowl. Bring it to a rapid boil for 15 minutes.

Step 10: Cool and store

Take off the heat and allow it to settle for 20 minutes and cool down. Store in a sterilised jar in the fridge. It will keep for up to 2-4 weeks.
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Tips & Comments
  1. Johnbeedee

    Just finished making this marmalade-excellent !! Agree with other postings that less sugar is required (around 1.5 kg.) and definitely needs to be for around 30 mins. after sugar is added . Great recipe for us novices !! from Espana (Valencia)

  2. Trotsky

    This is NOT the way to make Seville Marmalade. The video is using ordinary oranges, not Seville (which are small, light and absolutely full of pips). Also you must remove EVERY SINGLE PIECE OF white pith when preparing the rind and also the lemon. This will make your marmalade cloudy and when I make mine, it is clear and amber is colour - absolutely delicious. You don't need that amount of sugar - far too sweet. I've been making Seville Marmalade for years and this isn't a good recipe AT ALL!

  3. Anonymous

    It's a great video for the first trial person, the pictures are so crispy. from Vancouver, BC

  4. ramnan468

    the marmalade is absolutely tangy and has a wonderful orange flavour. But 2 kilos of sugar is way too much. About 1-1 1/4 kilos was sufficient. And also, the marmalade has to be boiled for almost 1/2 an hour after adding sugar.

  5. Anonymous

    The basics are there BUT the information for testing the marmalade for 'setting point' wasn't discussed at all. After 15 mins see if the marmalade is likely to set by placing a teaspoonfull on a very cold saucer. After a few minutes push the blob with your finger, if it wrinkles up the marmalade will set, if it doesn't you should carry on boiling for another 10 minutes and test again. You could also check for setting point with a food thermometer. It needs to reach 104 to 105 degrees centigrade (220f).

  6. Anonymous

    Sevilles don't really look like grapefruits in my experience. They look more like osage oranges except they're orange not green. The skin is all wrinkly or crinkly.

  7. Anonymous

    I used this as it looked easier than Deliahs. The marmalade I made is really tasty but maybe a bit syrupy, I think I should have boiled it just a bit longer to get a more solid marmalade. Thanks!

  8. Anonymous

    The oranges don't look like saville oranges - they look like regular oranges. Saville oranges are the same shape as grapefruit!

  9. Anonymous

    It goes WAY to fast for me to read!!!

  10. Anonymous

    Dont forget that saville oranges are only available in january.