Chunky Seville Orange Marmalade

Preparation time – 1 ½ hours


Cooking time – 2 ½ hours

Yield – 10lb of marmalade



3lb Seville oranges

Juice of 2 lemons

6 pints of water

6lb preserving sugar



1)Remove any stalk ends from the oranges, scrub & dry them thoroughly. Use a               potato peeler or sharp knife and peel off the rind in thin downward strips. Try to     leave the white pith behind. Chop or scissor the peel into ¼ inch wide strips & set         them aside.

2) Cut the oranges in half & squeeze out the juice (save the pips). Cut away the pith with sharp knife leaving the orange pulp. Chop the pith roughly & tie it in a large piece of muslin, together with the orange pips.

3) Cut the orange pulp into small chunks & put them in the preserving pan, with the chopped peel & muslin bag. Strain the orange juice into the pan & add the lemon juice & water.

4) Bring the fruit mixture to the boil over low heat & simmer uncovered for about 2 hrs or until the peel is soft & the contents of the pan have reduced by about half.

5) Remove the muslin bag & add the sugar, stirring continuously until it has dissolved. Turn up the heat & boil the marmalade rapidly until setting point is reached, after 15 – 20 minutes.

6) Skim the marmalade at once, then leave to cool & settle for about 30 minutes, stirring occasionally to distribute the peel evenly.

7) Pour into dry warm jars & cover with paper discs, waxed side down. Seal the jars when cool with metal tops.