Delia Smith Seville Orange Marmalade Recipe

This Delia Smith-inspired Seville orange marmalade has a bright citrus flavour, a gentle bitterness and tender strips of peel suspended in a soft-set preserve. It takes a little patience, but the method is straightforward enough for a beginner. Allow about 3 hours and 30 minutes from preparation to filling the jars, plus time for the marmalade to cool.

Ingredients for Seville Orange Marmalade

For the Marmalade

• 1 kg Seville oranges
• 1 large lemon
• 2 litres water
• 2 kg granulated sugar

Equipment

• Large preserving pan or deep, heavy-based saucepan
• Muslin square and kitchen string
• Small saucers for testing the set
• Clean, heatproof jars and well-fitting lids
• Jam funnel and ladle

How to Make Seville Orange Marmalade

• Prepare the fruit and jars: Wash the oranges and lemon. Wash the jars and lids in hot, soapy water, rinse well and keep them clean and warm. Place two or three small saucers in the freezer for testing the marmalade later.
• Juice the fruit: Cut the oranges and lemon in half and squeeze their juice into the preserving pan. Reserve the pips and any membranes left in the juicer.
• Prepare the peel: Scoop any remaining membranes from the orange and lemon halves and add them to the reserved pips. Slice the peel into thin or thick strips, depending on how you like your marmalade, and add it to the pan.
• Make a muslin bag: Put the pips and membranes in the muslin, tie securely with kitchen string and add the bag to the pan. These contain pectin, which helps the marmalade set.
• Simmer until tender: Pour in the water and bring to a gentle simmer. Cook uncovered for about 2 hours, or until the peel is very soft and the liquid has reduced. The peel should squash easily between your fingers. Add a little water if needed to keep it covered while it softens.
• Add the sugar: Lift out the muslin bag and let it cool enough to handle. Squeeze its liquid back into the pan, then discard the bag and its contents. Add the sugar and stir over a low heat until completely dissolved.
• Boil to setting point: Increase the heat and boil rapidly, uncovered, for about 15 minutes. Stir occasionally and watch the pan carefully, as the mixture can rise and boil over. Test for a set, then continue boiling and retesting every 5 minutes if needed.
• Test the marmalade: Remove the pan from the heat while testing. Spoon a little marmalade onto a chilled saucer and leave it for 1 minute. Push the edge with your finger. If the surface wrinkles gently, it is ready. If it remains runny, return the pan to the heat and boil a little longer.
• Cool and fill the jars: Leave the marmalade in the pan for about 15 minutes so the peel begins to settle evenly. Stir gently, then ladle into the clean, warm jars. Fit the lids, allow to cool, and refrigerate. This recipe is intended for refrigerated storage rather than shelf-stable canning.

Tips for the Best Seville Orange Marmalade

Why Is My Orange Peel Still Tough?

The peel needs to be completely soft before you add the sugar. Sugar can slow further softening, so take your time with the initial simmer and test a strip between your fingers.

How Can I Tell When Marmalade Has Set?

Use the chilled-saucer test and look for a light wrinkle when you push the cooled sample. Take the pan off the heat during each test so the marmalade does not overcook while you wait.

Why Is My Marmalade Runny?

It may need a little more boiling, or it may not have cooled completely yet. Marmalade thickens as it cools. If it is still very runny after cooling, return it to a pan, bring it back to a rapid boil and test again after a few minutes.

How Do I Stop the Peel Floating to the Top?

Let the cooked marmalade stand for about 15 minutes before filling the jars. Give it a gentle stir just before ladling to distribute the peel.

Can I Make Thin-Cut Marmalade?

Yes. Slice the peel as finely as you can with a sharp knife. For a chunkier preserve, cut it into wider strips instead.

Serving Suggestions

• Spread over hot buttered toast or crumpets.
• Spoon onto warm scones with a little butter.
• Swirl into plain yoghurt or porridge.
• Use as a filling for a simple sponge cake.
• Brush over a warm loaf cake for a citrus glaze.

Storage

Room Temperature

Let the filled jars cool at room temperature, then transfer them to the refrigerator. This recipe has not been tested for shelf-stable canning, so do not store the jars in a cupboard.

Refrigerator

Keep the cooled marmalade in the refrigerator and use within 1 month. Use a clean spoon each time, and discard the marmalade if you notice mould, an unusual smell or other signs of spoilage.

Freezing

For longer storage, transfer cooled marmalade to freezer-safe containers, leaving room for expansion. Freeze for up to 6 months. Thaw in the refrigerator and use within 1 month. Do not freeze ordinary glass jars unless they are labelled freezer-safe.

Nutrition

Approximate values per 1 tablespoon serving, based on a yield of about 200 tablespoons:

• Calories: 40 kcal
• Carbohydrates: 10 g
• Protein: 0 g
• Fat: 0 g
• Saturated fat: 0 g
• Sodium: 0 mg

Nutrition values are estimates and will vary with the final yield and serving size.

Frequently Asked Questions

Seville Orange Marmalade

0.0 from 0 votes

Course: PreservesCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A Delia Smith-inspired marmalade with tender orange peel, a soft set and a classic bittersweet citrus flavour.

Ingredients

• 1 kg Seville oranges

• 1 large lemon

• 2 litres water

• 2 kg granulated sugar

Directions

• Wash the fruit. Wash, rinse and warm the jars and lids. Place small saucers in the freezer.
• Squeeze the oranges and lemon into a large preserving pan. Reserve the pips and membranes.
• Slice the orange and lemon peel and add it to the pan. Tie the reserved pips and membranes in muslin and add the bag.
• Add the water and simmer uncovered for about 2 hours, until the peel is very soft. Add a little water if needed to keep the peel covered.
• Remove the muslin bag, cool enough to handle and squeeze its liquid into the pan. Add the sugar and stir over low heat until dissolved.
• Boil rapidly for about 15 minutes, then test a spoonful on a chilled saucer. If it does not wrinkle when pushed after 1 minute, boil longer and retest every 5 minutes.
• Leave to stand for about 15 minutes, stir gently and ladle into clean, warm jars. Fit the lids, cool and refrigerate.

Notes

• Make sure the peel is completely soft before adding sugar.
• Cooking time and yield can vary. Total time excludes cooling.
• Refrigerate for up to 1 month, or freeze in freezer-safe containers for up to 6 months.
• This recipe is not intended for shelf-stable canning.