Delia Smith Seville Orange Marmalade​ Recipe

This traditional Seville orange marmalade recipe from Delia Smith uses fresh Seville oranges, lemon, preserving sugar, and a muslin bag to extract natural pectin. Cooked low and slow in a heavy stainless steel preserving pan, the result is a crystal-clear preserve with tender shreds of peel and a bittersweet flavour. It takes about 3 hours and makes 6 jars.

I make a batch every January when Seville oranges appear in the shops. Nothing beats the satisfaction of a row of golden jars lined up on the kitchen shelf, knowing they will last all year.

Seville Orange Marmalade Ingredients

• 1 kg Seville oranges (choose ones with rough skin)
• 1 large lemon
• 2.5 litres 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

What You’ll Need

A heavy-based stainless steel preserving pan is the single most important piece of equipment for marmalade. The ProCook Professional Stainless Steel Preserving Pan has a wide neck and 9-litre capacity that helps the liquid evaporate quickly to reach setting point.

A Thermapen One digital thermometer takes the guesswork out of testing for a set at 105°C, though the cold plate wrinkle test works well on its own too. For jarring, Kilner screw-top preserve jars give a proper vacuum seal and look the part lined up on the shelf.

How to Make Seville Orange Marmalade

1. Prepare the pan: Lightly butter the base of a large stainless steel preserving pan, such as a ProCook Professional 9-litre, to stop the fruit catching on the bottom. Pour in the 2.5 litres of water.
2. Juice the fruit: Cut the oranges and lemon in half and squeeze the juice into the water. Save all the pips and any pith that clings to the squeezer, placing them onto your square of muslin.
3. Shred the peel: Cut the orange peel quarters into shreds, thick or thin depending on your preference. Add the shreds to the water. Put any extra pips or loose pith onto the muslin square.
4. Simmer the fruit: Tie the muslin into a loose bag and attach it to the pan handle so it hangs in the water. Bring the liquid to a simmer and cook gently, uncovered, for about 2 hours. The peel should be completely soft and easy to squash between your fingers.
5. Dissolve the sugar: Put three small plates in the freezer to chill. Remove the muslin bag and set it aside to 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. A sticky, jelly-like substance will come out. This is the natural pectin, and it is essential for a firm set. Whisk it 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: Take the pan off the heat. Spoon a drop of marmalade onto a chilled plate and return it to the freezer for a minute. Push the drop with your finger. If it wrinkles, the marmalade is set. For extra accuracy, check it reads 105°C on a Thermapen One digital thermometer. If not set, boil for another 5 minutes and test again.
9. Cool and jar: Once set, let the marmalade settle in the pan for 20 minutes so the peel does not float to the top. If there is foam, stir in half a teaspoon of butter to disperse it. Pour into hot, sterilised Kilner preserve jars, cover with wax discs, and seal straight away.

What Are the Best Tips for Seville Orange Marmalade?

• The wrinkle test: The most reliable way to check if your marmalade is ready. If the liquid stays runny when you push it on the cold plate, it needs more boiling time.
• Do not skip the pith: The white pith and pips contain the most pectin, which is the natural setting agent. Squeeze the muslin bag thoroughly to get every drop of that sticky gel out.
• Dissolve sugar completely: Before turning the heat up, check there are no granules left on the back of your spoon. Boiling undissolved sugar can cause the marmalade to crystallise and turn gritty.
• Let it rest before jarring: The 20-minute rest is not optional. If you jar the marmalade while boiling hot, all the peel will float to the top instead of being suspended evenly.
• Freeze Seville oranges for later: Seville oranges are only available for a few weeks in January. Buy in bulk, wash and dry them, then freeze whole. Use straight from frozen and add 15 minutes to the simmering time.
• How to sterilise jars: Wash jars in hot soapy water and rinse well. Place upside down on an oven shelf at 140°C for 15 minutes. Fill while still warm to prevent cracking.
• Preserving sugar vs granulated: Preserving sugar has larger crystals that dissolve more cleanly and produce less scum. Granulated sugar works fine but expect more skimming at the end.

What Goes Well with Homemade Marmalade?

This classic marmalade is the perfect topping for hot buttered sourdough toast or a toasted English muffin. It pairs beautifully with croissants or scones for afternoon tea. For a savoury twist, use it as a glaze for baked ham or roast duck, where the bitterness cuts through the rich meat.

It is also brilliant swirled into plain Greek yoghurt or porridge for a bright breakfast. For a proper British pudding, try spooning it over a Delia Smith Bread and Butter Pudding for a sticky, citrus twist.

How Should You Store Homemade Marmalade?

Keep unopened jars in a cool, dark cupboard. Properly sterilised and sealed, they will last for up to 1 year. Once opened, store in the fridge and use within 3 months.

Nutrition Facts

Serving Size: 1 tablespoon

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

Frequently Asked Questions

Why is my marmalade runny? It most likely was not boiled long enough to reach setting point, or not enough pectin was extracted from the pith and pips. Re-boil it with a squeeze of extra lemon juice and test again on a cold plate.

Can I use regular oranges instead of Seville? No. Seville oranges are bitter and packed with natural pectin. Sweet eating oranges lack both the flavour and the setting power needed for a proper marmalade.

How long does homemade marmalade keep? Sealed jars stored in a cool, dark cupboard will keep for up to 1 year. Once opened, refrigerate and use within 3 months.

What is the difference between marmalade and jam? Marmalade is made from citrus fruit and always includes shreds of peel suspended in the jelly. Jam is made from soft fruits like strawberries or raspberries and has no peel.

How does Delia Smith’s marmalade compare to other recipes? Delia’s method uses a muslin bag to extract pectin from the pips separately, which gives a cleaner set and a more transparent jelly than recipes that boil everything together in one pan.

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