Dark 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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  • 3lb/1.5 kg Seville oranges
  • 5 pints/2.5 litres water
  • 1 lemon
  • 6lb/3 kg sugar
  • 1 tablespoon black treacle


Wipe the fruit and cut the oranges in half. Squeeze out the juice and pips. Tie the pips into a piece of muslin to suspend in the pan. Put the juice in a pan with the water and juice of the lemon. Cut the fruit into thick shreds and add to the pan. Simmer for about 1½ hours until the peel is tender. Take out the bag of pips and squeeze out any liquid into the pan. Stir in the sugar and black treacle over low heat until dissolved, and then boil quickly to setting point. Cool for about 15 minutes in the pan, stir well, pour into hot jars and cover. 4 tablespoons rum or whisky may be stirred into the marmalade just before pouring into pots.

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