The Ultimate Traditional Seville Orange Marmalade
A traditional British marmalade recipe that yields a rewarding preserve perfect for breakfast.
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Instructions
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Start boiling 8 liters (16 pints) of water in a preserving pan.
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Halve oranges and lemons; squeeze the juice into the pan. Place pips and pith on a muslin square, tie, and add to the pan.
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Shred orange and lemon peel into thick strips, then add to the pan.
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Bring the mixture to a boil, then reduce to a steady simmer for 2 to 3 hours or until the peel softens.
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Remove the pip bag from the pan and allow it to cool.
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Add sugar to the pan, stirring until dissolved. Squeeze the cooled pip bag over the pan to extract jelly, then stir.
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Increase heat to a fast boil for 20 minutes, checking for setting consistency. Continue boiling and stirring every 10 minutes until the marmalade reaches the setting point, skimming off any scum.
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Once the setting point is reached, turn off the heat and let the marmalade settle for 20 minutes.
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Ladle the marmalade into heated jars, seal, and cool before storing in a cool, dark place.