Seville Orange Marmalade

Whole Fruit Method

I think it is safe to say we have become obsessed with marmalade over the years. Not just the making, but the eating of it at every opportunity. As with all jam making, it is ultimately the quality of your fruit that will define the flavour you capture in the jar. This is a whole fruit method from our new book; Good Food For Your Table: A Grocer’s Guide, that uses every part of the fruit apart from the pips and has a lovely full flavour.


Sterilise the jars.

Set aside until ready to pot the marmalade.

Wash the fruit thoroughly. Place a plate in the freezer.


Place the whole oranges in your largest pan with two litres of water.

Bring to the boil very gently, partially cover, then cook for two hours, until completely soft when pierced with a knife.

Allow to cool. You should have about 1litre of liquid left.

Cut the oranges in half, scoop out the flesh and push it through a sieve. Add to the poaching liquid.

Set over a medium heat, add the sugar and lemon juice and heat to dissolve. Slice the skins neatly.

Add the skins. Increase the heat to a setting point of 104.5°C (220.1°F). Stir once or twice, but not too much as stirring cools the pot.

Spoon a bit on to the chilled plate and see if it wrinkles when you push a finger through.

If not, return to the heat with 50 ml more lemon juice for 10 minutes. Repeat until you have the set.

Cool for 10 minutes to allow the peel to distribute, then pot into hot jars using a jug or funnel. Seal.

Label and eat within 18 months.

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Makes six 330 ml jars

1 kg best-quality Seville oranges
2 kg Golden granulated sugar
150 ml Lemon juice, plus more if needed


6 × 330 ml Jars with lids
Your largest saucepan with a lid
Sharp knife
Chopping board
Jam thermometer
Jug or funnel