Mary Berry Seville Orange Marmalade Recipe

If you love traditional homemade preserves, this Mary Berry Seville Orange Marmalade Recipe is a timeless classic worth making. Packed with bright citrus flavour, delicate bitterness, and a glossy jelly-like texture, this marmalade is perfect for spreading over warm toast, crumpets, or freshly baked scones. The balance of sweet and sharp Seville oranges creates a rich, old-fashioned preserve that tastes far better than shop-bought jars.

This recipe is surprisingly simple for beginners and follows a straightforward process of simmering, softening, and setting the marmalade to perfection. While it takes a little patience, the results are incredibly rewarding. From preparation to potting, the total time is around 3 hours including setting time.

Ingredients

For the Marmalade

• 900g Seville oranges
• 2 lemons
• 2.25 litres water
• 1.8kg granulated sugar
• A small knob of butter, optional

How to Make Mary Berry Seville Orange Marmalade Recipe

• Prepare the jars: Sterilise 6 medium jam jars by washing them in hot soapy water and drying them in a low oven at 140°C. This helps preserve the marmalade safely.
• Wash the fruit: Scrub the Seville oranges and lemons thoroughly under warm water to remove any wax or residue before using.
• Juice the oranges and lemons: Cut the fruit in half and squeeze all the juice into a large preserving pan. Keep the pips and membranes as they help the marmalade set naturally.
• Slice the peel: Using a sharp knife, finely slice the orange peel into thin shreds. Add the peel to the preserving pan along with the water.
• Make the pectin bag: Place all the pips and membranes into a piece of muslin cloth and tie securely with kitchen string. Add this bag into the pan.
• Simmer gently: Bring the mixture to the boil, then reduce the heat and simmer uncovered for around 2 hours until the peel becomes very soft.
• Remove the muslin bag: Carefully lift out the muslin bag and squeeze it with a spoon against the side of the pan to release the natural pectin into the marmalade.
• Add the sugar: Stir in the granulated sugar over low heat until completely dissolved. Do not boil until all the sugar disappears.
• Boil until set: Increase the heat and boil rapidly for 15 to 20 minutes. Test the setting point by placing a little marmalade onto a chilled saucer. If it wrinkles when pushed, it is ready.
• Jar the marmalade: Allow the marmalade to settle for 10 minutes, then pour into sterilised jars and seal immediately. Leave to cool completely before storing.

Tips for the Best Marmalade

Why is my marmalade too runny?

If the marmalade has not reached setting point, continue boiling for a few extra minutes and test again using a chilled plate.

How do I reduce bitterness?

Remove some of the white pith from the orange peel before slicing if you prefer a sweeter, milder marmalade.

Can I make thicker-cut marmalade?

Yes, simply slice the peel into thicker strips for a chunkier traditional texture.

Why should I warm the sugar?

Warm sugar dissolves faster and helps maintain the temperature of the marmalade during cooking.

Serving Suggestions

• Spread over warm buttered toast
• Serve with freshly baked scones
• Add to sponge cakes and bakes
• Use as a glaze for roasted meats
• Stir into yoghurt or porridge

Storage

Room Temperature

Store sealed jars in a cool dark cupboard for up to 1 year.

Refrigerator

Once opened, keep the marmalade refrigerated and use within 4 weeks.

Freezing

Marmalade can be frozen in freezer-safe containers for up to 6 months. Thaw overnight in the fridge before using.

Nutrition

• Calories: 68 kcal
• Carbohydrates: 17g
• Protein: 0.2g
• Fat: 0g
• Saturated Fat: 0g
• Sodium: 1mg

Nutrition values are estimated and may vary depending on ingredient brands and serving sizes.

FAQs

Mary Berry Seville Orange Marmalade Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: BritishDifficulty: Medium

Servings

6

jars

Prep time

30

minutes

Cooking time

2

hours 

30

minutes

Total time

180

minutes

Calories

68

kcal

3

hours 

Traditional homemade Seville orange marmalade with a perfect balance of sweetness and citrus bitterness. A classic British preserve ideal for toast, scones, and breakfast baking.

Ingredients

• 900g Seville oranges

• 2 lemons

• 2.25 litres water

• 1.8kg granulated sugar

• Butter, for testing setting point

Directions

• Wash the oranges and lemons thoroughly and cut them in half.
• Squeeze the juice into a large preserving pan and keep the pips and membranes.
• Slice the orange peel thinly and place into the pan with the water.
• Tie the pips and membranes in muslin and add to the pan.
• Bring to the boil and simmer gently for about 2 hours until the peel becomes soft.
• Remove the muslin bag and squeeze well to extract the pectin.
• Add the sugar and stir over low heat until fully dissolved.
• Boil rapidly for 15–20 minutes until setting point is reached.
• Pour into sterilised jars, seal, and leave to cool completely.

Notes

• Warm the sugar slightly before adding for quicker dissolving.
• A chilled saucer helps test the marmalade setting point accurately.
• Store sealed jars in a cool dark place for best flavour.