Seville orange marmalade

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Nutrition (per portion)

Total Fat--

Saturated Fat

Total Carbohydrate--


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Serves: 20


Total Time:

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U.S. U.K. Conversion chart
  • 1.3 kilogram(s) Seville oranges, scrubbed
  • 2 whole(s) lemons, scrubbed
  • 2.7 kilogram(s) granulated sugar
  • 1 teaspoon(s) butter


  1. Pour boiling water over the oranges and the lemons (enough to cover). Leave until cool enough to handle, then cut the lemons in half and squeeze the juice. Keep the pips and discard the skins. Put the juice into a preserving pan or large heavy-based pan. Cut the oranges in two and, using a lemon squeezer, extract most of the juice and pour it into the pan. Put all the pips in another bowl. Cut each shell in 3 or 4 pieces.
  2. Now, in 2 to 3 batches, place the orange peel in a food processor and pulse until it is chunky, being careful not to turn it into a mush. Tip the chopped peel into the pan with the lemon and orange juice and add 3.5 litres of water. Tie up the pips in a piece of muslin and add to the pan. Cover the pan and leave overnight or for about 6 hours, to soften the peel.
  3. The next day, bring the contents of the pan to a boil, turn down the heat and allow to boil gently, uncovered, so the liquid will evaporate. Allow to cook until it is a thick mush, stirring often to prevent sticking. This can take a couple of hours. Meanwhile, warm the sugar in a low oven and add to the fruit, stirring until it has dissolved completely.
  4. Turn up the heat and boil the marmalade to setting point. Test after 15-20 minutes (although it can take longer). Put a teaspoon of marmalade on a cold saucer and refrigerate. After 1 minute, if, when you push the marmalade it forms a skin, turn off the heat. Stir in a knob of butter to disperse the foam.
  5. Pot the marmalade in warm sterilised jars and cover with wax discs or screw-on metal lids. If you are using wax discs, apply clear covers when the marmalade is cold. Store in a dark dry cupboard. Recipe by Sue Lawrence
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