Go Back
Old-Fashioned Orange Marmalade Recipe: Classic Seville Orange Preserve

Old-Fashioned Orange Marmalade Recipe

A traditional British-style Seville orange marmalade made with thinly sliced citrus peel, lemon juice, natural pectin, and granulated sugar. The long simmer softens the peel, while a final rapid boil creates a clear, beautifully set preserve.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Fruit and Pectin
  • 1 kg, about 2¼ lb Seville oranges
  • 2 whole Lemons
Cooking Liquid
  • 2.5 liters, 10½ cups Water
Sugar
  • 2 kg, about 4½ lb Granulated or preserving sugar

Method
 

Step-by-Step
  1. Wash the oranges and lemons thoroughly. Halve the fruit, squeeze the juice into a large preserving pan, and reserve the seeds and inner white pith.
  2. Tie the seeds and pith securely in a small piece of muslin or cheesecloth. Slice all the peel into thin, even strips, then add the peel, juice, and water to the preserving pan along with the pectin bag.
  3. Bring the pan to a boil, partially cover it, and simmer gently for about 2 hours. Continue until the peel is completely tender and the liquid has reduced noticeably.
  4. Remove the pectin bag and press or squeeze it over the pan to release its liquid. Discard the bag, then stir in the sugar over low heat until every grain has dissolved.
  5. Increase the heat and boil rapidly for 15 to 25 minutes, avoiding prolonged stirring. Test a spoonful on a chilled saucer or check for approximately 104-105°C, or 219-221°F.
  6. Remove surface foam and let the marmalade stand for 5 to 10 minutes so the peel stays evenly distributed. Ladle it into hot, sterilized jars and seal while hot.

Notes

Use Seville oranges for the classic bitter flavor and best natural set. If using sweet oranges, add extra lemon juice and expect a milder, softer marmalade. Do not add the sugar before the peel is tender.