Mary Berry​ Seville Orange Marmalade Recipe

This zesty Mary Berry Seville Orange Marmalade Recipe is made with just four simple ingredients: bitter Seville oranges, fresh lemons, granulated sugar, and water. The result is a bright, tangy, and beautifully set preserve with a classic bitter edge. It’s the perfect winter project and makes about 10 jars, ideal for stocking your pantry or giving as gifts.

Jump to Recipe

Mary Berry Seville Orange Marmalade Recipe Ingredients

• 1.5kg Seville oranges
• 2 lemons (juice only)
• 3kg granulated sugar
• 2 litres (4 pints) water

How To Make Mary Berry Seville Orange Marmalade Recipe

1. Prepare the fruit: Place the whole Seville oranges and the lemon juice in a very large preserving pan. A preserving pan is a large, wide pan that helps liquids evaporate quickly. Pour in the water.
2. Soften the oranges: Bring the pan to a boil, then reduce the heat. Cover the pan and let the fruit simmer gently for about 2 hours, or until the orange skins are very tender.
3. Separate pulp and peel: Use a slotted spoon to carefully remove the soft oranges from the liquid. Set them on a board to cool until you can safely handle them.
4. Extract the pectin: Once the oranges are cool, cut them in half. Scoop all the inside pulp and pips (seeds) back into the pan with the water. Bring this liquid to a boil for 6-7 minutes.
5. Strain the liquid: Pour the liquid through a large sieve set over a clean bowl. Use the back of a spoon to press as much of the pulp as possible through the sieve. This sticky liquid is full of natural pectin, which is what makes the marmalade set.
6. Shred the peel: While the liquid drains, take the cooled orange peel and cut it into shreds. You can make them as thick or as thin as you like.
7. Combine ingredients: Pour the strained, pectin-rich liquid back into the large preserving pan. Add the shredded peel and all the granulated sugar.
8. Dissolve the sugar: Stir the mixture over a very low heat. It is very important to stir until you are sure all the sugar has completely dissolved. Do not let it boil at this stage.
9. Boil to set: Once all the sugar crystals are dissolved, turn the heat up high. Bring the mixture to a fast, rolling boil. A rolling boil is one that is so fast you cannot stop it by stirring.
10. Cook to setting point: Boil the marmalade rapidly for 15-20 minutes. You are now cooking it to the “setting point,” which is 105°C (221°F).
11. Test the set: To check the set, use the cold saucer test. Put a few small saucers in your freezer. After 15 minutes of boiling, spoon a little marmalade onto a cold saucer. Let it cool for 1 minute, then push it with your finger. If the surface wrinkles, it is ready. If it’s still liquid, boil for another 5 minutes and test again.
12. Pot the marmalade: When it is ready, turn off the heat. Let the marmalade stand in the pan for 15 minutes. This helps the peel spread evenly through the jars. Skim any scum from the surface.
13. Jar the marmalade: Carefully pour the hot marmalade into warm, sterilized jars. You must sterilize the jars first by washing them in hot, soapy water and then placing them in a low oven (120°C / 250°F) for 15 minutes. Seal the jars immediately.

Recipe Tips

• Don’t Discard the Pith: All the natural pectin needed to set your marmalade is in the pips and pith you scooped out. Boiling and straining this “guts” of the fruit is the most important step for a good set.
• Dissolve Sugar Completely: You must ensure every sugar crystal is dissolved before you start the rapid boil. If you boil it too early, the sugar can crystallize, and your finished marmalade will have a grainy texture.
• The Saucer Test is Key: While a sugar thermometer is helpful, the cold saucer test is the most reliable way to know your marmalade is ready. The “wrinkle” shows you exactly how it will behave when it’s cool.
• Use Warm Jars: Adding boiling hot marmalade to cold glass jars can cause them to crack. Always use warm, sterilized jars to be safe.
• Use the Right Oranges: This recipe only works with bitter Seville oranges. Sweet eating oranges do not have the right flavor or high pectin level and will not set properly.

What To Serve Seville Orange Marmalade

This classic marmalade is perfect on a slice of hot, buttered toast or a warm scone with clotted cream. It’s also a wonderful ingredient in baking. You can try stirring it into a bread pudding, using it as a sticky glaze for a ham or roasted duck, or adding it to a steamed sponge pudding for a bright, citrusy kick.

How To Store Seville Orange Marmalade Leftovers

• Unopened: Store the sealed, sterilized jars in a cool, dark place, like a pantry or cupboard. They will keep for up to one year.
• Refrigerate: Once a jar is opened, you must store it in the refrigerator. It will last for several weeks.

Mary Berry Seville Orange Marmalade Recipe Nutrition Facts

• Calories: 57 kcal
• Total Fat: 0g
• Carbohydrate: 15g
• Sugars: 15g
• Protein: 0g
• Sodium: 0mg

Frequently Asked Questions

• Why must I use Seville oranges? Seville oranges are a special, bitter variety only available in winter. They have a very high pectin content and a strong, tangy flavor that is perfect for marmalade. Sweet eating oranges (like Navel) do not have enough pectin to set the marmalade and will not have the classic bitter taste.
• My marmalade didn’t set. What went wrong? This is a common problem! It usually means one of two things: it wasn’t boiled long enough to reach the setting point, or not enough pectin was extracted. You can sometimes fix it by pouring the marmalade back into the pan, bringing it to a rapid boil for another 10-15 minutes, and testing it again.
• Can I reduce the amount of sugar? It is not recommended. The sugar is not just for sweetness; it is a vital preservative that is essential for helping the marmalade to set. Reducing the sugar will affect the final texture, the set, and how long the marmalade will last.

Try More Recipes:

• Mary Berry Marmalade Loaf Cake​ Recipe
• Mary Berry​ Cherry And Coconut Cake Recipe
• Mary Berry Lemon And Coconut Cake​ Recipe