Traditional Seville Orange Marmalade

Traditional Seville Orange Marmalade

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  • 3 lb 1.3 kg seville oranges
  • 2 lemons
  • 5 pints 2.8 litres water
  • 6 lb 2.7 kg sugar


  • Wash and scrub the oranges and lemons. Cut the fruit in half and squeeze out the juice. Remove the pips and membrane and tie in a muslin bag.
  • Cut the peel into thin shreds (or course ones if preferred) and then place in a large preserving pan, with the juice, and the bag of pips and the water.
  • Bring to a boil and simmer gently, uncovered, for about 2 hours, until the contents of the pan are reduced by about half and the peel is soft and tender.
  • Remove the muslin bag and squeeze the bag hard and carefully, to remove all the gooey liquid; this contains the pectin which is so important for a good set.
  • Add the sugar and stir until completely dissolved. Bring to a boil and boil rapidly until setting point is reached.
  • Remove any scum from the surface. Cool for 5-10 minutes.
  • Stir well to distribute the peel. Pour into cooled, sterilized jars and seal. Label and store.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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