Seville Orange Marmalade Recipe Kit
Recipe Box
Seize the short Seville orange season and boil up homemade marmalade to put on your toast.
Made using Andalucian Seville Oranges.
What’s in your box
Tate & Lyle Granulated Sugar (1kg)
Seville Bitter Oranges (500g)
1 Whole Lemon
🫙 You will need to provide your own jars (sterilised jam jars with lids).
You’ll also need
2 litres water
A large heavy-bottomed saucepan or preserving pan
Sharp knife
Wooden spoon
Saucer (for setting test)
Method
1. Prepare the fruit
Wash the oranges and lemon. Cut them in half and squeeze out the juice, keeping all juice and pips.
Tie the pips in a small piece of muslin or place them in a tea infuser (they help the marmalade set).
Thinly slice the orange and lemon peel — chunky or fine, depending on how you like your marmalade.
2. Simmer
Place the sliced peel, juices, water, and the bag of pips into a large pan.
Bring to a gentle boil, then reduce to a simmer for 1½–2 hours, until the peel is soft and the liquid has reduced.
3. Add the sugar
Remove the bag of pips.
Add the 1kg Tate & Lyle Granulated Sugar, stirring gently over low heat until completely dissolved.
Once dissolved, bring to a rolling boil for 10–15 minutes.
4. Test for setting
Place a spoonful onto a cold saucer.
After 30 seconds, push it with your finger — if it wrinkles, it’s ready.
If not, boil for another 2–3 minutes and test again.
5. Jar it up
Carefully pour the hot marmalade into sterilised jars, seal immediately, and allow to cool.
Label once cold.
Makes approximately 4–5 standard jars of marmalade.
Storage
Store unopened jars in a cool, dark place for up to 12 months
Once opened, keep refrigerated and use within 4–6 weeks
Serving suggestion
Perfect on hot buttered toast, stirred into porridge, or spooned into baking for a sharp citrus lift.
Typical contents will be:
1 x Whole Lemon
1 x Tate & Lyle Granulated Sugar (1kg)
1 x Recipe Card Seville Orange Marmalade
1 x Seville Bitter Oranges (500g)