Delia Smith Seville Orange Marmalade​ Recipe

This zesty Delia Smith Seville Orange Marmalade is made with fresh Seville oranges, a large lemon, water, and preserving sugar. The result is a bright, tangy spread with a perfect balance of bitter and sweet flavors, creating the ultimate traditional British preserve. This recipe is perfect for the winter citrus season and makes a large batch that is excellent for gifting or stocking your pantry for the year.

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Delia Smith Seville Orange Marmalade Ingredients

• 1 kg Seville oranges (choose ones with rough skin)
• 1 large lemon
• 2.5 liters water
• 2 kg preserving sugar
• A little butter (for greasing the pan and dispersing scum)
• Special equipment: A square of muslin or gauze and string

How To Make Delia Smith Seville Orange Marmalade

1. Prepare the pan: Lightly butter the base of a large preserving pan or saucepan to prevent sticking. Pour in the 2.5 liters of water.
2. Juice the fruit: Cut the oranges and lemon in half. Squeeze the juice and add it directly to the water in the pan. Save all the pips and any pith that clings to the squeezer; place them onto your square of muslin.
3. Shred the peel: Cut the orange peel quarters into shreds (thick or thin, depending on your preference) using a sharp knife. Add the shreds to the water. Put any extra pips or loose pith you find onto the muslin square.
4. Simmer the fruit: Tie the muslin into a loose bag containing the pips and pith. Tie this to the pan handle so it hangs in the water. Bring the liquid to a simmer and cook gently, uncovered, for about 2 hours until the peel is completely soft and can be squashed easily between your fingers.
5. Dissolve the sugar: Put three small plates in the fridge to chill. Remove the muslin bag and let it cool on a plate. Pour the sugar into the pan and stir over low heat until every crystal has dissolved. Do not let it boil yet.
6. Extract the pectin: Once the muslin bag is cool enough to handle, squeeze it firmly over the pan to release the sticky, jelly-like pectin. This is crucial for the set. Whisk this jelly into the marmalade.
7. Boil rapidly: Turn the heat to high and bring the mixture to a fast, rolling boil. Boil for 15 minutes without stirring much.
8. Test for a set: Remove the pan from the heat. Spoon a drop of marmalade onto a chilled plate and return it to the fridge for a minute. Push the drop with your finger; if it wrinkles (crinkles), it is set. If not, boil for another 5 minutes and test again.
9. Cool and jar: Once set, remove from heat and let it settle for 20 minutes (this stops the peel from floating to the top). If there is foam on top, stir in half a teaspoon of butter to disperse it. Pour into hot, sterilized jars, cover with wax discs, and seal immediately.

Recipe Tips

• The “Crinkle” Test: The most reliable way to check if your marmalade is ready is the crinkle test. If the liquid stays runny when you push it on the cold plate, it needs more boiling time.
• Don’t Skip the Pith: The white pith and seeds contain the most pectin, which is the natural gelling agent that makes the marmalade set. Squeezing the bag thoroughly ensures you get a good set.
• Dissolve Sugar Completely: Before you turn the heat up to boil, make sure there are no sugar granules left on the back of your spoon. Boiling undissolved sugar can cause the final product to crystallize (turn gritty).
• Let It Rest: The 20-minute rest at the end is vital. If you jar it immediately while it’s boiling hot, all the orange peel will float to the top of the jar rather than being suspended evenly.

What To Serve Delia Smith Seville Orange Marmalade

This classic marmalade is the ultimate topping for hot, buttered sourdough toast or a toasted English muffin. It pairs beautifully with croissants or scones for an afternoon tea. For a savory twist, use it as a glaze for baked ham or roast duck, where the bitterness cuts through the rich meat. It is also delicious swirled into plain Greek yogurt or oatmeal for a zesty breakfast.

How To Store Delia Smith Seville Orange Marmalade Leftovers

• Store: Keep unopened jars in a cool, dry, dark place (like a pantry) for up to 1 year.
• Refrigerate: Once a jar is opened, it must be stored in the refrigerator. It should last for several months due to the high sugar content.

Delia Smith Seville Orange Marmalade Nutrition Facts

Serving Size: 1 tablespoon

• Calories: 50 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrate: 13g
• Dietary Fiber: 0.2g
• Sugars: 13g
• Protein: 0g

Frequently Asked Questions

• Why is my marmalade runny? Runny marmalade usually means it wasn’t boiled long enough to reach the setting point, or there wasn’t enough pectin extracted from the pith and seeds. You can try re-boiling it with a little extra lemon juice.
• Can I use regular oranges? It is not recommended. Seville oranges are bitter and contain much more natural pectin than sweet eating oranges. If you use sweet oranges, the flavor will be flat, and it will be very difficult to get the marmalade to set.
• Why butter the bottom of the pan? Delia suggests this clever trick to help prevent the sugar and fruit from catching (burning) on the bottom of the pan during the long cooking process.

Try More Recipes:

• Delia Smith Poached Eggs Recipe
• Mary Berry’s Plum Jam Recipe
• Delia Smith Omelette Recipe