Seville and blood orange marmalade

    2 days 6 hours 30 min

    Seville and blood oranges have a particularly good flavour for marmalade. Since it's quite a lengthy process, it's worth making a large quantity as it will keep for up to a year in air-tight jars. Since I made this - I haven't stopped eating it. It's great on toast, but equally good served with cheese or vanilla ice cream!


    48 people made this

    Makes: 5 (450g) jars

    • 1.4kg blood oranges
    • 1.4kg Seville oranges
    • 2.25kg granulated sugar
    • 85ml freshly squeezed lemon juice
    • 1 tablespoon vanilla extract
    • 3 tablespoons dark rum
    • 60g dark muscavado sugar

    Prep:1hr30min  ›  Cook:5hr  ›  Extra time:2days  ›  Ready in:2days6hr30min 

    1. Day 1: Slice each Seville orange into eight pieces, and place in a large pan. Pour in enough cold water to cover the orange slices with 1 inch of water so that the fruit can bob freely. Cover, and set aside overnight.
    2. Day: 2 Heat the pan with the Seville oranges in it until it begins to boil. Reduce the heat to low and simmer for 3 hours, stirring every half hour or so (adding more water if necessary to keep the orange slices covered), until the fruit is very soft.
    3. Set a sieve over a deep container, and ladle the orange slices and all the juice into the sieve. Cover and let the mixture drain into the container overnight.
    4. Slice the blood oranges into quarters, then cut each quarter into thin slices. Place in preserving pan and cover with enough water to submerge the fruit.
    5. Bring sliced blood oranges to the boil, then reduce the heat and simmer for 5 minutes. Drain off the liquid, then pour fresh cold water into the pot (enough to cover the orange slices). Bring to the boil again, lower the heat and simmer for 2 hours, stirring as necessary, and adding more water so the orange slices stay covered. Turn off the heat, cover the pan and leave overnight.
    6. Day 3: Combine the juice from the Seville oranges (discarding solids) with the cooked blood oranges in the preserving pan. Stir in granulated sugar and lemon juice. Bring the mixture to a rolling boil over high heat and do not stir for about 5 minutes. Add the vanilla, muscavado sugar, and rum; turn down the heat slightly and continue to let it cook at a simmering boil for about 15 or 20 minutes, stirring every few minutes with a wooden spoon, until it is set. It will get thicker and darker in colour - you can test if it has set by spooning a little of the marmalade onto a chilled saucer, letting it cool for 30 seconds, then push your finger across it. If the surface wrinkles, it has reached setting point. If it is still runny, boil the marmalade for a further 2 or 3 minutes, then test again.
    7. Turn off the heat but don't stir it any more. Ladle into sterilized jam jars, and seal with lids.

    To sterilize jam jars

    Wash and rinse glass jam jars and lids. Let them dry in a moderate oven (180 degrees C) for 15 or 20 minutes.

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    Reviews in English (11)


    I am so glad I tried this recipe. The flavour of this marmalade was incredible and well worth the effort. I would never have thought of adding vanilla or rum to marmalade but it works a treat. We've finished a whole jar already and I only made it the other day!  -  07 Feb 2013


    This marmalade is adicting! I love having it over whole wheat toast or with plain yoghurt. I brought it to work and everyone loved it. Thanks for the recipe!  -  10 Mar 2011


    I usually make jam with jam sugar because it is so convenient and you can also cut down on the sugar but I did not want to mess with those wonderful oranges I bought to make this. I exactly followed the recipe. It is rather involved for a jam recipe but absolutely delicious, I am glad I did not take any shortcuts.  -  27 Feb 2014