Easy Seville orange marmalade

This easy Seville orange marmalade is made by simmering whole oranges - no straining required!  
Course preserves
Cuisine British
Keyword Easy seville orange marmalade
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Author Nickki Thompson


  • 1 kg Seville oranges
  • 4 lemons
  • 2 kg granulated sugar
  • 50 ml spiced rum or whisky optional


  • Place the whole oranges in a large pan and cover with water. Bring to simmering point and simmer, covered, for 1 1/2 - 2 hours or until the oranges are soft.
  • Using tongs, remove the oranges from the pan to a bowl. Tip the cooking liquid into a measuring jug.
  • When the oranges are cool enough to handle, piece them and squeeze the juice into the measuring jug. Now slice the oranges, chopping the peel up to whatever thickness you desire. Discard the pips.
  • The liquid should be 1.5 litres, so top up with extra water if need be. Pour into the pan with the lemon juice and sugar.
  • Heat over a low heat, stirring to dissolve the sugar. When all the sugar has dissolved, turn up the heat to a rolling boil. Boil for 30-35 minutes or until setting point (104.5 on a sugar thermometer)
  • If you don't have a thermometer, a good way to test it is spoon a little marmalade onto a very cold plate (I pop one in the freezer before I begin) and leave it for 30 seconds or so. Lightly push it with your finger and if it wrinkles slightly, it's ready.
  • Take the pan off the heat and stir in the spiced rum or whisky, if using.
  • Leave the marmalade to settle for 15 minutes before pouring into warm sterilised jars, filling them right to the top.  Cover the top of the marmalade with a circle of waxed paper and a cellophane cover. Screw the lids on the jars and leave to cool completely.


Store the marmalade in a cool, dry place.  If you've sterilised the jars correctly, the marmalade should keep well for a couple of years.