Marmalade Recipe

Making marmalade

We have had a rather wet start to 2018 and I thought what better way to get through the damp weather than by making marmalade ready for our breakfasts this year. It was my first attempt and I am rather pleased with the results!

I didn’t have a clue on how to make this marvellous preserve so ‘Good Housekeeping’ came to the rescue.

Seville Orange Marmalade recipe:

Preparation time:

30 – 40 minutes

Cooking time:

2 hours to 2 1/2 hours

Makes about 4 – 5kgs (10lbs)


  • 1.4kg (3lb) Seville oranges
  • juice of 2 lemons
  • 2.7kg (6lb) sugar, ( I used half granulated & half preserving)
  • 3 – 4 litres of water (6 pints)


  • 1 x maslin / preserving pan ( I have a 9ltr stainless steel pan )
  • 1 x square of muslin
  • 1 x funnel
  • sterilised jam jars ( I managed to squeeze 7 jars of marmalade from this recipe)
  • Citrus juicer / squeezer


Halve the Seville oranges and using a juicer, squeeze out the juice and pips. Tie the orange membrane (pith) and pips from the squeezing into the muslin, these contain pectin which will aid in the setting of the marmalade. Slice the orange peel to your preferred thickness and pop it into the preserving (maslin) pan with the orange and lemon juices, muslin bag and the water.

Simmer gently for about 2 hours or until the peel is very soft and the liquid has reduced by about half.

Remove the muslin bag and leave to cool a little (so you don’t burn your hands!) before squeezing it well to let the juice run back into the pan. Add the sugar to the pan and heat gently, stirring until the sugar has dissolved. Bring the pan up to the boil and boil rapidly for about 15 to 20 minutes or until the setting point is reached, mine took about 40 minutes so don’t worry! (See tip below for the setting point).

Take the pan off the heat and remove any scum with a slotted spoon, adding a knob of butter at this point will help to disperse a lot of the scum too. Leave to stand for 15 minutes, then stir to distribute the peel.

Using the funnel for ease, spoon your marmalade into sterilised jars.


To test the set, chill a saucer in a freezer. When the preserve is nearly ready, take the pan off the heat and spoon a blob of the preserve on to the saucer and pop it back into the freezer. After a few minutes of chilling test the cooled preserve by pushing the surface with your finger; it is set if  the preserve wrinkles and stays wrinkled.