Seasonal Preserves

Seville Marmalade (2)

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use 2020You are probably wondering why I am calling this Marmalade number 2. Well you see my first recipe (Seville Marmalade [1] ) is as original as this one. Still using just  4 ingreidents: Orange,Lemon, Granulated Sugar and Water. But this ‘whole fruit method‘ , I must say I wasn’t sure if I would enjoy using, to make Seville marmalade. Upon being reassured from several social media friends (especially Delith and Sue), I decided to give it a go, and see how, if at all it differs from my first recipe.

When making Seville marmalade, I have located certified organic oranges from Ave María Farm. Until recently this particular Orange, was only sold by many independent greengrocers; now as of last year, noticed my local  supermarket stock this particular product as well. Just lovely to see this organic product being sold in many places around UK.


There is one distinct favourable advantage using this recipe; it is the removing of the pith (in this recipe its cooked first) a quick and easy task unlike in Marmalade (1) recipe. In that recipe, I insist there should be no ‘white pith’ (rich in pectin,  a natural setting agent) still attached to it, so the scrapping out of the pith in my first recipe can take longer.


Bought – Boiled – Shredded

To start: Once Oranges are washed and scrubbed, removing the small green stalk and placing the Oranges in a Pan to boil for at least 2 hours; 3 maximum. Allowing to cool overnight, allows for the cooked Oranges to be handled with ease. Cut in half and carefully scoop out the pulp out with a spoon. Cut the Peel to desired thickness and set aside.

Return the pulp into a clean Pan with any reserved water making up 500 – 700ml and 1 chopped up Lemon, giving the contents a second simmer (no more than an hour). This helps break down the pectin in the pith even further, makes it easier to squeeze out.


Place a Muslin cloth in a sieve over a dish and carefully pour out the hot pulp contents. Quickly tie up the ends of the cloth and squeeze out the hot liquid. I find the best way to squeeze out is to place the Mulsin filled contents between 2 plates and squeeze the plates, squeezing out as much liquid as possible.

Measure up this concentrated liquid; add more cold water to make 1.5 litre in total. Pour into a Maslin Jam Pan or a large heavy bottomed pan together with 1.25Kg of warmed sugar, with  a Jam thermometer attached to the Pan. Whilst the sugar is dissolving, place a couple of saucers in the freezer.

Dissolve the sugar at a low temperature. Once dissolved add the shredded Orange peel before raising the temperature to bring the liquid to a ‘gentle boil’. Stirring and keeping an eye on the contents. IT CAN BOIL OVER!  To bring the set point this could take 20 to 30 minutes for the amount of contents. As it reaches set point (102˙C), quickly take a cold saucer out from the freezer and spoon a little hot liquid on the plate. Place in the fridge for a minute or two. Remove and perform the crinkle test. (see below) If contents crinkle and gather and not leave a runny trail behind, the marmalade is ready to be bottled up.


Remove the pan of the heat, and allow the contents to settle a little, this gives you time to skim of any scum that has been brought up to the surface. (butter can be stirred in, but I have never done so in any of my preserves, therefore, not advising for it to be used)

To Finish: Bottle up in jars which have been previous been washed and sterilised. Screw on the lid and allow the jars to cool down completely before labelling and storing in a cool dark place.

I must say, I have enjoyed using this method and will be using it when pushed with time. The colour, consistency, texture and above all taste is not altered at all in this method of making Marmalade. If you have never made Marmalade before, I would recommend using this method. Next year I will be creating my own versions of this Marmalade using different flavours.

What flavour do you think I should trial first with? A spicy note or an alcoholic hint to the flavour? Drop me a comment. Love to hear your thoughts.

[recipe title=”Seville Marmalade (2)” servings=”5-6jars” time=”4hr + overnight” difficulty=”fairly easy” image= “” description=”A fairly easy step by step guide to making your own Organic Shredded Seville Marmalade .”][recipe-ingredients]
– 1.2kg Organic Seville Oranges
– 1.25kg Granulated Sugar
– 1.5ltr Water + extra for boiling
– 1 Fresh Organic Lemon chopped up
[/recipe-ingredients] [recipe-directions]
1. Scrub/Wash the Oranges, place in a pan, fill with cold water
2. Bring to simmer, and allow to simmer for 1 to 2 hours, if the oranges do not feel soft when pressed, allow to simmer for an hour more. Turn the heat off and allow to cool completely with lid on. (cooling best done overnight)
3. Carefully remove the Oranges and reserve the water.
4. Scoop as much of the Pectin rich Pulp out as possible and place in a clean Pan, with at least 600ml of the reserved water and the chopped Lemon. As for the Peel, shred to desired thickness and set aside.
5. Cook for an hour stirring and mashing the pulp occasionally.
6. Strain as much of the HOT PULP LIQUID, all tied in a muslin cloth and squeezed between 2 large plates. BE CAREFUL WITH THE HOT LIQUID.
7. Measure the liquid, adding more cold water to make up 1.5ltr; add to a Maslin Jam Pan with the Granulated Sugar, attach confectioners thermometer. Place on a gentle heat.
8. Dissolve Sugar before adding the Shredded Peel. Place 2 saucers in the freezer.
8. Bring to boil and the contents to ‘Jam set point’ of 105˙C.
9. Perform ‘Crinkle test’ to be sure of setting temperature. If crinkles it is ready to bottle up, if not, allow a few more minutes and test again.
10. Turn the heat off and allow the contents to settle a while, giving time to skim of any scum which may have accumulated on the surface.
11. Bottle up, screw on the lids and allow to cool completely before labelling and storing.

13 Replies to “Seville Marmalade (2)”

  1. Thanks for your recipe, Rekha. I’ve already made a couple of batches this year (1.5 kg Sevilles) and have another batch of them in the freezer for later. I’ll be using some of your techniques in future to improve clarity – mine usually has a haze. One thing I do is to cook the oranges and lemons whole in a pressure cooker – just 20 minutes and then really easy to remove the pulp/pith. Saves a lot of time.
    One question, though. In recipe 1 you say setting point 105C whereas in recipe 2 it’s 102C. Why the difference? I would normally work to 105C.

    • Hello Nigel,
      oh dear, that is a typing error indeed. Yes it is 105C. I shall change it. asap.
      Thank you for pointing that out to me.
      I never thought to pressure cook the Oranges. Thanks for the tip.

  2. Hello Rekha
    I will definitely be using your recipe, it looks delicious
    Thank you for sharing
    Happy New Year x

  3. There is a big difference in the sugar ratios compared to recipe 1. I just wanted to check this isn’t a misprint as gonna try recipe 2 and it is the first time of making any jams/marmalade .

    • Hi Samantha, The quantities are correct. Seville 1 was my first time making and I personally found taste to be more sweet than bitter. Although everyone else I gift a jar to love the taste. That’s why I decide to keep the recipe.
      Seville 2 is more refined a recipe. I found the first recipe although true and traditional, a bit laborious. But if you like your marmalade much sweeter, add further sugar. And in this recipe the fruit is cooked (whole) first therefore will require less of water too in the second cook. And because its using less water at the second stage, I’ve lessened the sugar quantity too, to achieve set point. Those who have made marmalade using Seville 2 recipe have enjoyed the taste, and the most important fact is that it has set to form a wonderful jellylike consistency.

      Happy preserving and do let me know how you get on.

      • Thanks Rekka. It turned out well once I realised that I was using the wrong temperature for setting by looking at the comments. Definitely a good option for reducing the amount of sugar.

  4. Sounds like a great marmalade and show-worthy.
    I’ve not used these for marmalade, but have for other purposes – Chaenomeles speciosa (flowering quince) and Poncirus trifoliata (hardy citrus). Both very hardy and reliable in the UK. The first for sour and pectin, latter for bitter. I chip the flesh off the quince. The Poncirus has small fruit, like small tangerine, with diminutive pulp and loads of pith, so keeping that in might be great for the gut, rubbish for show purposes.
    Personally, I use these two in fruit flapjacks.

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