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Seville Orange Marmalade

At a gloomy time of year, when you need to keep your spirits up in the belief that spring’s just around the corner, nothing beats the sight of of jam jars full of warm, golden, homemade seville orange marmalade. It’s become a seasonal ritual and you have to be quick because the availability of seville oranges is somewhat limited.
You need to put an afternoon aside as the process can’t be rushed, but accompanied by your favourite radio station and the smell of gently cooking oranges, I can assure you it’s worth every minute.


1kg Seville oranges, washed and dried
1 unwaxed lemon, washed and dried
2kg granulated sugar


1. Put 2 litres cold water into a large, wide pan or preserving pan. Halve the oranges and lemon, squeeze and add the juice to the water. Reserve the orange pips, but discard the squeezed lemon.

2. Cut the oranges in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin. Tie the muslin with kitchen string to form a bag. Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later.
3. Cut the orange peel into strips – chunky for coarse-cut and thinner for a fine shred. It’s easier and quicker if you place 2 pieces on top of each other and slice with a sharp knife. Add to the pan and bring to the boil, then reduce the heat and simmer uncovered, for 2 hours until the peel is very soft and the liquid reduced by about half. Remove the disc and the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a wooden spoon.
4. Add the sugar and sir over a low heat until it has dissolved. Increased the heat the boil rapidly until it reaches setting point. This usually takes about 15 minutes. To test, remove the pan from the heat and spoon a little onto a chilled saucer. Allow to cool for a few seconds, then push with your finder. If the surface wrinkles, it’s ready. If not, boil for a further 5 minutes and test again. Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon. Stir the mixture and pour into warm, clean jars (see Cook’s tip, below), using a jug. Place a waxed disc on top immediately. Cover when cold then label and date. Store in a cool, dry place, away from direct light. The marmalade will keep for a few months.

Prepare the jars at the end of step 3 – you will need 6-7 x 450g jars for 3kg of marmalade. Preheat the oven to 160C, gas mark 3. Place the clean jars on their sides in the oven for 10 minutes, then turn the oven off. Leave the jars inside until the marmalade is ready to pot.

External Source: Recipe, courtesy of

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