Homemade Easy Seville Orange Marmalade
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Homemade Easy Seville Orange Marmalade

A zesty fresh tasting marmalade made with Seville oranges. Choose if you want to keep the peel in it or not, either way this is the perfect accompaniment to toast in the morning. Or any time of the day!
Prep Time1 d
Cook Time1 hr 30 mins
Total Time1 d 1 hr 30 mins
Course: Jam / Sauces / Drinks
Cuisine: British
Servings: 3 kilograms / 6 and 1/2 pounds
Author: Emma

Ingredients

  • 1 Kilogram Seville oranges 2.2 pounds
  • Juice of 1 large lemon
  • 2.5 litres cold water 10 and 1/2 cups
  • 2 kilograms granulated sugar 10 cups

Instructions

  • Rinse the oranges well and then dry them off with a kitchen towel.
  • Score the skin into quarters and then peel it off and pop it into the bowl of a food processor and chop as finely or coarsely as you like.
  • If doing it by hand use a sharp knife and slice the peel to your preferred thickness.
  • Place all the chopped peel in a large saucepan.
  • Chop all the orange pulp into rough chunks removing all the pips, but don't throw the pips out for now just place them to one side.
  • Once all the flesh has been chopped up and added to the pan along with any juice from the oranges. Take all the pips and place them in the middle of a small square piece of muslin or a fine clean cloth and tie it up securely into a loose bag with string. Then too add this bag to the pan.
  • Pour the lemon juice and water into the pan also.
  • Stir well then cover and leave to soak overnight.
  • Next day bring everything to the boil, slowly over a low to medium heat. Stirring occasionally. This will take about 25 minutes.
  • Then lower the heat and simmer for about an hour until the peel is quite tender. If you have big chunks of peel this process will take a little longer.
  • Remove from the heat and depending if you want a smooth clear marmalade or one full of peel (maybe you are like me and want to split it 50/50) you may or may not need to do the following step.
  • Strain your fruit and juice through a very fine strainer, I would recommend using a proper jam straining kit, this can take up to an hour for all the juice to strain through. But you can use a sheet of muslin tied over a large bowl as a makeshift strainer.
  • Fish out the muslin bag of pips and give it a good squeeze over the juice it doesn't matter if you have strained it or not, you will need the pectin the soaked pips have produced to help set your marmalade.
  • Pop a few small plates into the freezer and return your pan to a low heat.
  • Pour in the sugar and stir until the sugar has completely dissolved.
  • Turn up the heat to maximum and boil until you reach setting point - if you are using a candy thermometer which I highly recommend, you are looking to hit 104C / 220F. Stirring every few minutes especially if you have chosen to keep the peel in your marmalade.
  • While your marmalade is coming up to temperature you need to sterilise your jars, the easiest way I find is to wash them in hot soapy water rinse them, then place them in the oven with it warmed up to 140C / 275F / Gas mark 1 and leave them in till I need them.
  • If you don't have a candy thermometer you will just need to keep testing it, first let it boil for 15 minutes then test it every couple of minutes.
  • To test it, take it off the heat once its at temperature or after 15 minutes of being at full boil and place a small teaspoon amount on one of your small plates from the freezer. Leave it untouched for a minute on the plate then run your finger through it, if it wrinkles and sticks to your finger it is ready to jar. If it doesn't return it to the heat to come back up to temperature 104C / 220F or at least another 5 minutes. Then take it off the heat and test it again.
  • Once it is at setting point allow it to sit and settle for a few minutes then decant it into your warm jars and seal them. And leave them overnight, then label them.
  • Kept in a dark cool place unopened this marmalade will keep up to 9 months, once a jar is opened, keep in the fridge and eat within 4 weeks.