Seville Orange Marmalade

Serves 0

  • 4-5 Seville oranges (about 1.25kg)
    2.75 kg (approximately) Bundaberg sugar, warmed

1. Cut the oranges into quarters and remove and discard central white membrane. Slice the oranges thinly and reserve the seeds. Place the sliced oranges into a large non- metallic bowl. Cover the fruit with 2 litres (8cups) cold water. Place the seeds into a square of muslin and tie with a piece of unwaxed kitchen string. Tie a long piece of string to the muslin bag (this will make it easier to remove after cooking). Place the muslin bag into the fruit and water mixture. Leave overnight.
2. Place 2 small saucers into the freezer. Place the fruit and the muslin bag into a large pan, allowing the long piece of string to overhang (tie the end to the pan handle). Bring slowly to the boil, then reduce heat and simmer, covered, for 45 minutes or until fruit is tender. Use a metal spoon to press the muslin bag firmly against the side of the pan to extract as much pectin as possible (the muslin bag remains in the mixture during Step 3).
3. Carefully measure the fruit mixture (in cupfuls) and add 1 cup (250g) warm sugar to every cup of fruit mixture). Stir over a medium-low heat for 5 minutes, or until sugar has dissolved. Bring to the boil and boil rapidly for 30 – 45 minutes, stirring often. Periodically remove any scum that forms on top of the mixture with a skimmer or slotted spoon. When the marmalade falls thickly from a wooden spoon, start testing for setting point by placing a teaspoon of marmalade on one of the cold saucers. Place in the freezer for about 30 seconds or until cooled. Remove from freezer and push your finger through the marmalade. If it forms a thin skin and wrinkles it has reached setting point (if not, continue boiling and retest after a few more minutes). Remove from the heat and allow to stand for 5 minutes. Stir marmalade, then discard muslin bag.
4. Spoon marmalade into sterilised jars and seal immediately. Turn upside down for 2 minutes, then invert and cool. Label and store in a cool dark place for 6 – 12 months. Refrigerate after opening for up to 6 weeks.

Makes approximately 12 cups


- Seville oranges make excellent marmalade due to their intense orange flavour and characteristic bitterness. They also have thick skins and contain many seeds, both of which are high in pectin, needed to make the marmalade set naturally. Sevilles are in season in late winter. If using store bought fruit, run under warm running water and gently rub with a soft bristle brush to remove any wax coating.
- Use the freshest fruit possible, as pectin and flavour diminishes on storage.
- Muslin can contain starch, so rinse under hot running water before using.
- Warming the sugar speeds up the dissolving process. To warm sugar, spread into a large baking dish and place in a preheated 120ºC oven for 5 minutes; stir then continue heating for 5 minutes longer. The amount of sugar stated is only approximate. Add only the amount of sugar that is equal to the amount of measured fruit.
- Traditionally marmalades and other preserves are cooked in a ‘preserving pan’ which is heavy based for even heat distribution and wide and shallow for maximum evaporation in minimum time during boiling. This results in a fruity, fresh tasting marmalade with a bright colour. However, we used a large stockpot with excellent results. It is best not to increase the amount of fruit to make more marmalade.
- Allowing the marmalade to stand for 5 minutes helps suspend the fruit pieces, so they do not rise during cooling.
- To sterilise the jars, wash jars and lids well in hot soapy water (or preferably in the dishwasher). Rinse well with hot water, then place jars onto clean baking trays and into a 120ºC preheated oven for 15 minutes or until ready to use. The jars should be fully dried in the oven.
- All other utensils such as ladels should also be thoroughly clean.
- Inverting the jars for 2 minutes helps to keep the fruit in suspension and also helps sterilise the lids.
- Take care ladling the jam into the jars as it will be very hot.