marmalade recipes
Here's our simple and easy marmalade recipe. If you'd like more recipes then please have a look at our recipe index!
Seville Orange Marmalade
15-minute Honey Marmalade
print page
This recipe comes from Rocio Gahona, who grows our Seville oranges on her farm, Huerta Ave María. In Seville, of course!
Prep time: 30mins
Soaking time: 24 hours
Cooking time: 3 to 4 ½ hours
Makes: 6-8 jars
- 1kg Seville oranges
- 4 pints water
- Juice of 2 lemons
- 1.5 to 2kg golden caster sugar
- 6-8 (340-450g) jam jars
Halve the oranges and lemons. Squeeze out the juice and the pips.
Cut the orange peel into shreds – don't worry about scraping out any leftover orangey bits - they'll add texture and flavour to the marmalade. Slice as thick or as thin as you like, but do note that the peel swells a bit when it cooks so cut it thinner than you want the end product. Discard the lemon peel, or use to grate over other dishes.
Tie the pips and all the squeezed out fleshy bits in a muslin bag and put into a large preserving pan or pot with the orange and lemon juice, water and peel. Cover and soak at room temperature for 24 hours.
After soaking, place the pot over medium-high heat and cook at a gentle boil until the peel is soft, approximately 1½ hours.
Remove the bag of pips, squeezing it gently. Take the pan from the heat, add 500g sugar for every pint (that includes everything – juice and peel). You'll need 1.5 to 2kg. Stir until dissolved.
Once all the sugar granulates have dissolved, return pan to the heat and bring to the boil. Boil rapidly until setting point is reached. This will take 1½ to 3 hours.
Setting point is when a little marmalade, spooned on to a cold plate and allowed to cool, has a "set" surface and "wrinkles" when pushed with the finger.
back to top
So simple! This is a quick route to marmalade heaven. Enough for 6-8 pieces of toast
- 1 blood orange, navel or Seville orange
- 4 tbsp clear honey
Halve the orange and extract the juice. Collect 4 tbsp of juice and place in a sauce pan.
Cut the juiced halves into three pieces each. Make a cut down under the white pithy bit, starting at one of the pointy ends and shimmy the knife right down, parallel to the board to remove the white pith. What you want is a fairly neat looking piece of peel on the board.
Slice the peel into very thin slivers (about 1/8cm thick and about 4cm long). You need 2 tbsp of peel. Once done, add to the pot with the orange juice. Place this over a medium heat until it starts to bubble up. As soon as it does, stir in the honey with a wooden spoon. Let this bubble up a bit, reduce the heat slightly and let it gently bubble away, stirring the whole time, for 7 minutes.
Once the time is up, the mixture should look thickened up but still pourable. Decant into a little pot (you'll have 1/3 to half a normal-sized jam jar). Use straight away or keep at room temperature for up to three days or in the fridge for up to 2 weeks. Enjoy!
back to top