How To Make Seville Orange Marmalade

How To Make Seville Orange Marmalade

‘Tis the season for Seville oranges, so get your preserving pan and Thermapen at the ready to make some fabulous Marmalade! Seville oranges arrive and then disappear from UK shops in the blink of an eye, so you have to be on the look out for these perfect preserving fruits. Seville orange season runs from early January until mid February, so be sure to grab some as soon as you spot them!


Boil and bubble rapidly until your Thermapen reads 105°C (setting point).

£78.00 £69.99
  • 1.3kg Seville oranges
  • 1 unwaxed lemon
  • 2.6kg preserving or granulated sugar
  • Thermapen thermometer
  • preserving pan & funnel
  • chopping board
  • sieve
  • glass jars
Vikki Eames, of fruit farm and Seville importer Chegworth Valley commented:

 “Seville is often referred to as the ‘frying pan’ of Spain, and its high temperatures give good sugar content and a concentrated, strong flavour to the oranges”. Seville oranges also have a very high natural level of pectin, which is important when producing marmalades, eliminating the use for artificial additions of pectin such as powders.

  • Place the whole oranges and juice of 1 lemon into a large preserving pan and cover with 4 pints of water. If the water does not cover the oranges then place a glass lid on top of them (see below) or change the size of your pan to accommodate.
  • Bring water to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
  • Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan.
  • Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan.
  • Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon – it is high in pectin so gives marmalade a good set.
  • Pour half this liquid into a preserving pan.
  • Cut the peel, with a sharp knife, into shreds (choose whether you would like chunky or fine). Add half the peel to the liquid in the preserving pan with the sugar.
  • Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until your Thermapen reads 105°C (setting point).
  • Take the pan off the heat and either skim any scum from the surface or add a small piece of butter to disperse it. Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle.
  • Pour into sterilised jars using a funnel, seal and label. Repeat from step 3 for second batch.
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