Seville orange marmalade recipe
Prep time
Cook time
Total time
A regular old recipe for everyday Seville bitter orange marmalade laced with root ginger that never fails to be tasty and well received. A few batches in January and you're set for the year's store cupboard!
Recipe type: Preserves & Jams
Cuisine: British
Serves: 4 x 400g jars
  • 1.5 kilo bitter oranges (Sevilles)
  • 1.5 kilo granulated sugar (no need to use preserving sugar)
  • 5cm chunk of root ginger
  • 2 lemons, juiced, and 1 lemon to cook whole
  1. Place three or four saucers in the freezer; these are to use to test a set later on.
  2. Take 1.5 kilo of Sevilles, the sliced root ginger and one lemon, cover with water (around 4 pints) in preserving pan (see above) and simmer them whole for 1.5 hrs, or until peel is tender. Allow them to cool, then halve, scoop out the pith and pips (retaining all) and finely slice the peel. Put the pith and pips, including the sliced up boiled lemon and the ginger, in a muslin bag or square, tied up.
  3. Measure the cooking water and top up to 3 pints, and return to the pan along with the sliced orange peel and the muslin bag of pith. Add the juice of 2 lemons and the sugar. Over a gentle heat, warm the liquid until the sugar has dissolved completely.
  4. Then, turn up the heat to high and bring the marmalade to a rapid, bubbling boil and cook for around 10 minutes. At this point, take a chilled saucer and drip a little jam from your spoon on the saucer; rub your finger gently over the jam’s surface. If it puckers up, the jam is ready. If not, and is too runny still, keep on boiling and test again in 5 minutes. I find setting point comes when the cooking jam forms a froth. This disperses if you stir, but I find it’s about this point the jam, even if looking runny in the pan, will form a set. If you like, to disperse any surface foam by adding a very small sliver of unsalted butter and stir it in before leaving to settle.
  5. When you’ve reached a set, turn off the heat and leave the jam to stand for 5-10 minutes. This ensures the peel sheds stay suspended evenly throughout the jam otherwise it they will rise to the top.
  6. Bottle up using a heat-resistant, non-corrosive funnel to avoid spillages and burning your fingers! Put on lids asap on filling each jar. As the jam cools, the lids will loosen so tighten up more when the jars are easier to handle and less hot. Leave the bottled jam to cool overnight on a rack before labeling. When cooled, the lids should dimple inwards to show the jam is sealed. If it hasn’t, simply reheat and re-bottle. This can be done by loosening the lids, placing the jars in a pan of water (jars balanced on a trivet in the pan) and filling the pan with water to around half way up the jars. Then simmer for 10 mins. Remove jars, replace lids tightly.
Recipe by The Red Bistro at