You CANNOT beat the flavour of your own homemade marmalade… plus it is a lot better for you as it does not include the preservatives and ultra processed elements that supermarket bought preserves do. We are lucky enough to have some amazing fresh seville oranges available and therefore… it’s marmalade time!


  • 2kg Seville oranges

  • 2 Lemons

  • 3 ltrs cold water

  • 2.5kg sugar

    You will need a large heavy-based saucepan with a capacity of 8 litres or a heavy-based preserving pan.
    A piece of muslin or a double thickness of gauze.
    Some string and a funnel
    8-10 x 450g jars with lids and waxed paper discs.

    Homemade Orange Marmalade

    Recipe & Photo Credits: Ooooby

    STEP 1: Place a sieve over a large pan.
    Halve the oranges and juice them over the sieve into the pan (the sieve will catch any pips or bits of flesh). Halve and juice the lemons. Scoop the flesh, pips and white membranes out of the orange and lemon halves and place this in a large piece of muslin with any pips from the sieve. Tie this into a tight bag. Add the bag of pips, pith, and flesh to the pan.

    STEP 2: Slice the orange and lemon skins to your preferred thickness and then add them to the pan. Pour in 3 ltrs water, put a lid on the pan and bring to the boil. Turn the heat down and simmer for 2 hrs, till the peel is tender. Take off the heat. Lift the bag of bits out of the pan and set to one side in a bowl to cool for 1-2 hrs.

    STEP 3: Sterilise your jam or preserving jars – you should make around 3 ltrs marmalade. Put 3-4 side plates into the freezer to chill.

    STEP 4: Gently squeeze the muslin bag over the pan, scraping any sticky liquid that comes out of the bag into the pan. This is the pectin, which will help the marmalade set. Add the sugar to the pan and gently warm, stirring occasionally, till all the sugar has dissolved. Turn the heat up and bring the pan to the boil – keep your eye on it as the marmalade will froth and start to boil up. As soon as this happens, turn the heat down to stop it overboiling.

    STEP 5: Keep the marmalade at a rolling boil for 20 mins, then take it off the heat. Pour a spoonful of marmalade onto a chilled side plate, leave it for 1 min then press it with your finger. If it has set and wrinkles when you press it, it’s ready. If not, put the marmalade back on a medium heat and boil for a further 2 mins. Repeat the wrinkle test. The marmalade should be ready within 20-35 mins.

    STEP 6: Use a tablespoon to skim any scum off the top of the marmalade. Ladle it into the sterilised jars, seal and label. The marmalade will keep for up to 1 year in the sealed jars.


    Jars can be sterilised in a dishwasher cycle, boiled in a pan, or heated in the oven.

    Ensure your pan can hold the liquid and peel, remember it will increase in volume when it boils.

    Scrape the inner flesh and pips with a teaspoon and tie it all in muslin.

    For a fine shred consider peeling the oranges with a veg peeler before cutting then shred the peel finely with a sharp knife.