Orange Marmalade

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Recipe of the Month

Orange Marmalade by

Gerald Strickland – Gees Jams


  • 1kg of Seville Oranges
  • 1 large lemon
  • 2.5L of water
  • 2kg of granulated sugar
  1. Wash the oranges & lemon, cut them in half, squeeze the juice from each and put them in a ‘borma’ together with the water. Keep any pips and any pith which accumulate in the squeezer and place these in a square of muslin cloth laid over a saucer. See note below.
  2. Cut the orange peel into quarters and slice according to the size you prefer in your marmalade. Add the chopped peel to the water in the pan.
  3. Add any more pips to the muslin and gather the corners of the muslin together to form a bag. Tie with a piece of string long enough to hang from the handle of the pan so that it is suspended in the marmalade mixture.
  4. Simmer for up to an hour until the orange peel is soft. Remove the muslin bag and leave it to cool on a saucer.
  5. While the mixture is simmering place the sugar in a roasting tin on a very low oven to warm. Pour the warm sugar into the pan and stir carefully until it is completely dissolved.
  6. Squeeze the muslin bag to extract all the pectin. (If necessary squeeze it between the backs of two saucers.) Mix the pectin into the marmalade.
  7. Bring the mixture to a fast boiling point to allow the rolling boil to continue for 15 to 20 minutes. Test for the setting point using the wrinkle test method. See
  8. Turn off the heat and allow the marmalade to settle and cool a little before potting and sealing.

Note. Remember that the pith and and pips contain the pectin necessary to make the marmalade set.