Seville Orange Marmalade

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Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg Seville oranges
  • 4 pints/2 litres water
  • 1 lemon
  • 4lb/2 kg sugar


Wipe the fruit and cut the oranges in half. Squeeze out the juice and the pips. Tie the pips into a piece of muslin to suspend in the pan. Put the orange juice in the pan with the water and juice of the lemon. Slice the peel thinly and add to the pan. Simmer for about 1½ hours until the peel is soft and the liquid is reduced by half. Take out the bag of pips and squeeze out any liquid into the pan. Stir in the sugar over low heat until dissolved. Boil rapidly to setting point. Cool for about 15 minutes in the pan, stir well, pour into hot jars and cover.

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