Seville Orange Marmalade

Preparation info

  • Makes

    4.5 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This recipe follows the more traditional method of making marmalade where the orange peel is shredded before cooking. A tablespoon of crushed coriander seed tied in a muslin bag and allowed to boil with the peel gives the marmalade a delicious flavour.


  • 1.25 kg/3 lb Seville oranges
  • juice of 2 large lemons


Scrub the oranges well and pick off the small disc at the stalk end. Cut the fruit in half and squeeze out the juice and pips. Quarter the peel and cut away any thick white pith. Shred the peel finely. Cut up the white pith coarsely and tie loosely in a large square of muslin along with the pips. The bag should be loose so that the water will circulate through the pith and pips and extract the