Delia Smith Marmalade Recipe

This Delia Smith marmalade is a traditional preserve made with Seville oranges, sugar, and water, slowly cooked to achieve a clear, glossy finish and a perfectly balanced bittersweet flavour. The peel softens during simmering and sets beautifully once boiled with sugar, giving the marmalade its classic texture.

Making marmalade at home is less about difficulty and more about patience. With careful preparation of the peel and proper simmering time, you can produce jars of marmalade that keep for months and taste far fresher and brighter than shop-bought versions.

Ingredients

• 900g Seville oranges
• Juice of 2 lemons
• 1.8 litres water
• 1.8 kg granulated sugar

How to Make Delia Smith Marmalade Recipe

Prepare the Oranges

Wash the oranges thoroughly to remove any wax. Cut them in half and squeeze out the juice into a large bowl, keeping the pips and membranes.

Slice the Peel

Using a sharp knife, slice the peel into very fine strips. Thin peel gives a more delicate marmalade texture, while thicker strips create a chunkier finish.

Soak Overnight

Place the peel, orange juice, lemon juice, and water into a large bowl. Tie the pips and membranes securely in muslin and add to the bowl. Leave this mixture to soak overnight.

Simmer Gently

Transfer everything to a large, heavy-based pan. Bring to a gentle simmer and cook for 1½–2 hours until the peel is completely soft.

Remove the Muslin

Lift out the muslin bag and squeeze it carefully over the pan. This releases the natural pectin needed for setting.

Dissolve the Sugar

Add the sugar to the pan and stir over low heat until it has completely dissolved. Do not allow it to boil at this stage.

Boil to Setting Point

Increase the heat and boil rapidly for 15–20 minutes. The marmalade will thicken and darken slightly.

Test for Set

Spoon a little onto a cold plate. If it wrinkles when pushed with a finger, it has reached setting point.

Jar the Marmalade

Pour the hot marmalade into sterilised jars and seal immediately.

Recipe Tips

• Take time slicing the peel evenly for consistent texture.
• Make sure the peel is fully soft before adding sugar.
• Stir gently while dissolving sugar to avoid sticking.
• Use a wide pan to allow the marmalade to reduce properly.
• Always test for setting point before jarring.

Healthy Alternatives / Variations

• Reduce the sugar slightly for a sharper finish.
• Add a splash of whisky for deeper flavour.
• Use a mix of oranges and grapefruit for variety.
• Slice the peel thicker for a more rustic marmalade.
• Add a small piece of fresh ginger during simmering.

How to Serve

Spread marmalade generously over hot buttered toast, crumpets, or fresh bread. It is also excellent used in baking, spooned into yoghurt, or brushed over cakes and pastries as a glaze.

Pairing Ideas

• Buttered toast or crumpets
• Croissants or brioche
• Stirred into porridge or yoghurt
• Glazing roast ham or roast chicken
• Spread inside sponge cakes or traybakes
• Served with soft cheeses on crackers

How to Store Leftovers

Room Temperature

Store sealed jars in a cool, dark cupboard for up to 12 months.

Fridge

Once opened, keep refrigerated and use within 6 weeks.

Reheating

No reheating required; serve at room temperature for best flavour.

Nutrition (per serving, approx.)

• Calories: 55 kcal
• Carbohydrates: 14g
• Protein: 0g
• Fat: 0g

FAQs

Why didn’t my marmalade set?

It may not have reached the correct temperature during boiling. Continue boiling and test again.

Can I skip soaking overnight?

Soaking helps soften the peel and extract pectin, so it is strongly recommended.

Do I really need muslin for the pips?

Yes, the pips contain natural pectin which is essential for setting.

Can I use ordinary oranges instead of Seville?

You can, but the flavour will be sweeter and less traditional.

How long should I leave it before eating?

It is ready once cooled, but the flavour improves after a few days.

Delia Smith Marmalade Recipe

Recipe by Margaret CollinsCourse: PreserveCuisine: BritishDifficulty: Intermediate

Servings

6

jars

Prep time

30

minutes

Cooking time

2

hours 

Total time

150

minutes

Calories

55

kcal

2

hours 

30

minutes

A traditional Delia Smith marmalade made with Seville oranges, fine peel, and a perfect bittersweet set. Ideal for toast, baking, and glazing.

Ingredients

• 900g Seville oranges

• Juice of 2 lemons

• 1.8 litres water

• 1.8 kg granulated sugar

Directions

• Wash the oranges, halve them, and squeeze out the juice, reserving pips and membranes.
• Slice the peel finely into thin strips for a delicate texture.
• Place peel, juices, and water in a bowl, add pips in muslin, and soak overnight.
• Simmer everything for 1½–2 hours until the peel is completely soft.
• Remove the muslin bag and squeeze it over the pan to release pectin.
• Add the sugar and heat gently until fully dissolved.
• Boil rapidly for 15–20 minutes until setting point is reached.
• Test for set on a cold plate, then pour into sterilised jars and seal.

Notes

• Thinly sliced peel gives the best texture.
• Soaking overnight improves softness and pectin extraction.
• Always test for setting point before jarring.