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Seville orange marmalade

Published: 31 Jan 10
Updated: 18 Mar 24

Also known as bitter oranges, Spanish seville oranges are perfect for making this marmalade recipe as the pectin-rich pith and pips provide ideal setting power.

Easy
February 2010

Test kitchen approved

Makes 5 x 400g jars
Takes 10 minutes to make, 2-2½ hours to cook, plus cooling

Also known as bitter oranges, Spanish seville oranges are perfect for making this marmalade recipe as the pectin-rich pith and pips provide ideal setting power.

Dairy-free recipes

Nutrition: per serving

Calories: 31kcals
Fat: trace (trace saturated)
Protein: trace
Carbohydrates: 8.2g (7.8g sugars)
Salt: trace

Per tsp

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Ingredients

1.5kg (about 12-14) Seville oranges
3kg preserving or granulated sugar

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Method

Place the whole oranges in a large preserving pan, cover with 4 litres cold water and bring to the boil. Simmer for 1½-2 hours until tender. Lift the oranges out of the pan using a slotted spoon.
Allow the oranges to cool slightly, cut into quarters, scoop out the pulp, and place in a colander over the pan. Press with a ladle to squeeze out as much juice as possible, discard the pips, and add the pulp to the cooking water. Finely slice the peel, add to the pan with the sugar, and heat gently until the sugar dissolves. Bring to a boil, skimming off any white impurities. Boil rapidly for 15-20 minutes until setting point is reached. Cool for 10-15 minutes.
Stir to distribute the peel, then ladle into clean, sterilised jars and top with a wax disc and lid. Label the jars and store in a cool, dark place.

Recipe from February 2010 Issue

Nutrition

Per tsp

Nutrition: per serving

Calories: 31kcals
Fat: trace (trace saturated)
Protein: trace
Carbohydrates: 8.2g (7.8g sugars)
Salt: trace

delicious. tips

If you are not using Seville oranges, include 2-3 whole lemons (keeping the total weight 1.5kg), to give more sharpness and boost the amount of pectin.