Seville Orange Marmalade
Traditional orange marmalade recipe
3lb Seville or bitter oranges
6 pints water
6 lb granulated or preserving sugar
- Wash dry and cut fruit in half. Squeeze out juice and strain into bowl through a sieve keeping all the pips. Also pull out all the pulp and put in with the pips into a muslin bag.
- Slice the peel either by hand or by machine.
- Put sliced peel into pan with water and the bag of pips and pulp and cover with cloth.
(the recipe says stand over night but I don’t always bother)
- Put the pan on bring to the boil turn down and simmer for about 2 hours or until the liquid has reduced by about half.
- Remove the bag of pips and add the sugar gradually stirring until it is dissolved. When the sugar has dissolved then bring to a rolling boil
- When it is boiling start testing for a set after about 12 minutes. It always varies.
- Leave for 5 minutes before starting to pot up.
- This recipe usually makes about 10 jars.
Recipe images are not uploaded yet.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Most Popular recipes
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Meat Free Monday