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Seville Orange Marmalade
Preparation info
- Makes
5 X 340 ml
- Difficulty
Easy
Appears in
By Alison Niven
Published 2025
This is a very easy way to make marmalade, which involves blitzing the fruit to a rough pulp rather than painstakingly slicing the peel into shreds.
Seville oranges have a famously short season, but if you don’t have time to make marmalade when they’re in the shops, you can freeze the fruit whole.
Ingredients
400 g 1 1 kg
Method
- Quarter the oranges and lemon and pull out the pips.
- Put the pips in a muslin bag and tie to the handle of your jam pan so the bag dangles inside the pan.
- Blitz the oranges and lemons in a food processor until roughly chopped, then put them in the jam pan with a litre of water. Bring up to a boil, then simmer for 1 to 1½ hours, until the peel is soft.