Delia Smith Seville Orange Marmalade Recipes

This traditional Seville orange marmalade is bright, gently bitter, and beautifully set with soft shreds suspended in glossy jelly. The flavour is bold and citrus-forward with a clean finish, just as a proper breakfast marmalade should be. It is a confident but manageable recipe for home cooks who enjoy a slow, careful process. Allow a little time, most of it hands-off, for soaking, simmering, and potting.

Ingredients

For the marmalade

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

How to Make Delia Smith Seville Orange Marmalade

• Prepare the fruit: Wash the oranges and lemons. Cut them in half, squeeze out the juice, and keep all pips and membranes. Slice the peel to your preferred thickness.
• Simmer the peel: Place peel, juices, and water into a large preserving pan. Tie the pips and membranes in muslin and add to the pan. Simmer gently for about 2 hours until the peel is completely soft.
• Add the sugar: Remove the muslin bag and squeeze well. Add the sugar to the pan and heat gently, stirring, until fully dissolved.
• Boil to setting point: Increase the heat and boil steadily. Test for a set using a chilled plate. When ready, the surface will wrinkle when pushed.
• Pot and cool: Let the marmalade stand for 10 minutes, then pour into warm sterilised jars. Seal and leave to cool completely.

Tips

How do I avoid tough peel?

Simmer the peel until truly soft before adding sugar. This step is essential and should not be rushed.

Why is my marmalade too runny?

It may not have reached setting point. Return it to the heat and boil again, testing frequently.

How fine should I slice the peel?

That is personal preference. Fine shreds give a more delicate texture, while thicker peel adds bite.

Serving Suggestions

• Spread on hot buttered toast
• Spoon over porridge or yoghurt
• Use in baking for cakes and tarts

Storage

Room temperature

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

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.

Nutrition

• Calories: 55 kcal
• Carbohydrates: 14 g
• Protein: 0 g
• Fat: 0 g
• Saturated fat: 0 g
• Sodium: 1 mg

Nutrition values are estimates and may vary.

FAQs

Delia Smith Seville Orange Marmalade Recipes

Recipe by Milli RoseCourse: PreservesCuisine: BritishDifficulty: Medium

Servings

6

jars

Prep time

45

minutes

Cooking time

2

hours 

Total time

180

minutes

Calories

55

kcal

2

hours 

45

minutes

A classic British Seville orange marmalade with a clear set and balanced bitterness. Perfect for toast, crumpets, and baking.

Ingredients

• 1 kg Seville oranges

• 2 lemons

• 2.3 litres cold water

• 2 kg granulated sugar

Directions

• Wash the oranges and lemons, then cut in half and squeeze out the juice. Reserve the pips and membranes.
• Slice the peel finely or chunkily as you prefer, then place peel, juices, and water into a large preserving pan.
• Tie the pips and membranes in muslin and add to the pan. Bring to a simmer and cook gently until the peel is very soft.
• Remove the muslin bag, squeezing well, then add the sugar and stir over low heat until fully dissolved.
• Bring to a rolling boil and cook until setting point is reached. Test using a chilled plate.
• Allow to settle for 10 minutes, then pour into warm sterilised jars and seal.

Notes

• Use fresh Seville oranges for the best flavour and set.
• Stir gently to avoid breaking the peel.
• Store jars in a cool, dark place.