No Barbers, just Sevilles: Marmalade.

If you enjoy laborious tasks, marmalade is for you.  If you do not enjoy laborious processing and faffing, buy some Robinson’s and make do 😉  If you do decide to make marmalade, make sure you have a free 48 hours as you need to start the process the day before you’re intending to pot it up…


Tool for juicing e.g. reamer

Large bowl

Measuring jug

Preserving pan (or the largest stock pot you can find)


1.5kg Seville oranges

3kg demerara sugar

112ml lemon juice

3.4 litres of water


  • Top and tail the oranges, then cut them in half and juice them – put the juice in a large bowl
  • Discard the internal membranes but keep the pith and peel
  • Slice the peel (pith and all) into fine, medium or chunky strips according to your preference – this is the horribly fiddly bit and you may want to kill yourself halfway through, but resist that urge, all will be well!
  • Place the sliced peel into in the bowl with the orange juice, then add the 3.4l of cold water
  • Cover and leave to soak over night
  • The following day, tip the contents of the bowl into your preserving pan, bring to the boil and simmer, covered, for 1.5 to 2 hours until the peel is tender – the pan should have reduced in volume by approximately 1/3
  • Add the sugar and stir until dissolved, then boil rapidly until it reaches setting point
  • Pour into warm, sterilised jars and seal

A word on setting:

You can use one of two methods to test for setting point – or as I did, you can use both, and it will still pretend not to set when you pot it up!  Mine took around 36 hours in the fridge to properly firm up.  Anyway, the setting tests are “the plate test” – drop a spoonful on a chilled plate, return to fridge for 1 minute, if it wrinkles when you push it with your finger you’re good to go.  Alternatively you can use a sugar thermometer and when it reaches around 104 degrees continue cooking it for five minutes and it should then be ok.  Like I say, I use both because I’m paranoid 😉




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