Jennie’s Seville Marmalade Recipe

Jennie from JB Preserves shares her wonderful recipe for Seville Marmalade. “Seville Oranges are topical at the moment and only here for a few weeks so now’s the time to make your bitter marmalade if you like it.”


I kilo Seville oranges
1 to 1.2 kilos granulated British sugar
8 - 10 jars with screw top lids.


  1. Scrub the Sevilles with some water and a little washing up liquid added, rinse well. Cut each orange in half and each half into four segments.
  2. Cut off the pips and pithy bits (keep in a muslin jelly bag) and slice the segments thickly or thinly - however you prefer and place in a large pan. I have a friend who, rather than chop the peel puts it all in a food processor - personally I find the bits too small but perfect if you are really short of time.
  3. Once all the oranges are chopped put about 2 litres cold water in and the jelly bag with a knot tied in it.
  4. Bring this to the boil and then simmer until the peel is really soft and will easily squish between finger and thumb. Add the sugar and stir frequently until dissolved and then simmer until the surface bubbles change ( to lots of small bubbles in the middle of the pan with foam/froth around them) stirring occasionally.
  5. Test a small amount of the juice on a cold plate, when completely cold the juice should crinkle on the surface when pushed with a teaspoon or hold the plate on its side and the juice will pretty much stay where you put it (if it runs quickly down the plate it's not ready yet) - continue simmering and have another cuppa.
  6. Pour the marmalade carefully into clean warmed jars and screw the lids on tight.
  7. Store in a cool dark place until you need it. It should last at least a year or more if you haven't eaten it all or given it away first.

If you're not feeling like making jam, then why not buy some of Jennie's delicious Jams or Chutneys CLICK HERE!

Ingredients you might need for Jennie’s Seville Marmalade Recipe