Recipe: Perfect Seville orange marmalade

  • Makes 5 jars
  • Easy

Try this easy and less time consuming whole fruit method of making marmalade

Marmalade recipe (Photo by: Martin Poole via Getty Images)

The perfect marmalade should be tangy and sweet with a decent bite.

Try this easy and less time consuming whole fruit method of making marmalade.

Peanut butter and orange marmalade on toast (Photo by: Hooman Mesri via Getty Images)
Try this orange marmalade with peanut butter on toast (Photo by: Hooman Mesri via Getty Images)
Spiced apple butter in jar


  • Seville oranges 1kg (2lb 2oz)
  • Lemon juice 75ml (2 1/2 fl oz)
  • Granulated sugar 2kg 4lb 4oz)


  • Step 1

    Scrub the fruit, remove the buttons at the top and put it, whole, into a preserving pan with 2.5 litres water. Bring to the boil then simmer, covered, for 2–2½ hours or until the orange skins are tender and can be pierced easily with a fork.

  • Step 2

    When cool enough to handle, take the oranges out. Measure and keep the cooking water – you should have about 1.7 litres. Make it up to this amount with more water if you have less, or bring to the boil and reduce if you have more.

  • Step 3

    Cut the oranges in half and remove the pips with a fork, flicking them into a bowl. Strain any juice from the pips back into the cooking water, then discard the pips.

  • Step 4

    Meanwhile, cut up the orange peel and flesh into thick, medium or thin shreds. Put the cut-up fruit into the strained cooking liquid. Add the lemon juice and sugar and bring to the boil, stirring until the sugar has completely dissolved. Bring to a rolling boil and boil rapidly until setting point is reached, about 10–15 minutes.

  • Step 5

    Leave to cool for 10–12 minutes – a little longer if you’ve cut the peel into very chunky pieces – then stir gently to disperse any scum, pour into warm, sterilised jars and seal immediately. Use within two years.

Recipe from Preserves: River Cottage Handbook No2 by Pam Corbin (Bloomsbury, 12.99)