Delia Smith Marmalade

This classic Delia Smith marmalade is bright, glossy, and beautifully balanced between sweet and sharp. The texture is gently set with tender shreds of citrus, making it perfect for toast, crumpets, and baking. It is a straightforward recipe with traditional methods, ideal for confident beginners and experienced home cooks alike. Total time is around 2 hours including preparation and setting.

Ingredients

For the marmalade

• 1 kg Seville oranges
• 2 lemons
• 2.3 litres cold water
• 2 kg granulated sugar, warmed

How to Make Delia Smith Marmalade

• Prepare the fruit: Wash the oranges and lemons thoroughly. Cut the oranges in half and squeeze out the juice and pips. Place the pips in a small muslin cloth and tie securely. Slice the orange peel thinly or thickly, depending on preference. Squeeze the lemons and add the juice to the oranges.
• Simmer the peel: Place the sliced peel, citrus juices, and water into a large preserving pan. Add the muslin bag of pips. Bring to a gentle simmer and cook uncovered for about 1½ hours until the peel is completely soft and the liquid has reduced by about half.
• Add the sugar: Remove the muslin bag and squeeze it carefully with a spoon to release the natural pectin back into the pan. Discard the bag. Stir in the warmed sugar over low heat until fully dissolved, making sure there are no grains left.
• Boil to setting point: Increase the heat and bring the marmalade to a rolling boil. Boil rapidly for 15 to 20 minutes, stirring occasionally, until setting point is reached. Test using a chilled plate. A wrinkle should form when pushed with a finger.
• Cool and jar: Remove from the heat and leave to settle for 15 minutes so the peel distributes evenly. Pour into warm, sterilised jars and seal immediately. Allow to cool completely before storing.

Tips

Why is my marmalade too runny?

This usually means it did not reach setting point. You can reboil it and test again using a chilled plate until it wrinkles properly.

How do I avoid floating peel?

Let the marmalade rest for 10 to 15 minutes before potting. This helps the peel suspend evenly through the jars.

Can I reduce the bitterness?

Slice the peel slightly thicker and avoid overboiling. Removing some of the lemon juice can also soften the bitterness.

Serving Suggestions

• Spread thickly on hot buttered toast
• Spoon into yoghurt or porridge
• Use as a glaze for cakes and bakes
• Serve with scones and clotted cream

Storage

Room temperature

Sealed jars keep well in a cool, dark cupboard for up to 12 months.

Refrigerator

Once opened, store in the fridge and use within 4 to 6 weeks.

Freezing

Marmalade can be frozen in airtight containers for up to 6 months. Defrost overnight in the fridge.

Nutrition

• Calories: 52 kcal per tablespoon
• Carbohydrates: 13 g
• Protein: 0 g
• Fat: 0 g
• Saturated fat: 0 g
• Sodium: 1 mg

Nutrition values are estimates and may vary.

FAQs

Delia Smith Marmalade

Recipe by Milli RoseCourse: PreservesCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional Delia Smith marmalade made with Seville oranges. Bright, glossy, and perfectly balanced between sweet and bitter.

Ingredients

• 1 kg Seville oranges

• 2 lemons

• 2.3 litres water

• 2 kg granulated sugar

Directions

• Wash, halve, juice, and slice the oranges. Tie the pips in muslin.
• Simmer peel, juice, water, and pips for 1½ hours until soft.
• Remove pips, add warmed sugar, and dissolve gently.
• Boil rapidly until setting point is reached.
• Rest briefly, then pour into sterilised jars and seal.

Notes

• Use a wide pan for faster evaporation.
• Always warm sugar before adding.
• Label jars with date before storing.