Citrus fruit marmalade

    2 hours 45 min

    This refreshing marmalade is a good way to use up bruised or squashy citrus fruits.

    67 people made this

    Serves: 80 

    • 900g oranges or a mixture of oranges and grapefruit
    • 2 lemons
    • 1.75kg granulated sugar

    Prep:30min  ›  Cook:2hr15min  ›  Ready in:2hr45min 

    1. Wash the fruit, then halve and squeeze the juice into a preserving pan or large, heavy-based stainless steel saucepan. Tie the pips and membranes in a muslin bag. Cut the peel into thin shreds (or coarse ones, if preferred) and then add to the saucepan with the bag of pips and 2.25 litres of water.
    2. Bring to the boil, then simmer gently, uncovered for about 2 hours or until the contents of the pan are reduced by about half and the peel is really tender. Remove the muslin bag, leave to cool, then squeeze any liquid back into the pan.
    3. Add the sugar to the saucepan and stir over a very low heat, until completely dissolved. Bring to the boil and boil rapidly for about 15 minutes or until setting point is reached (105°C on a sugar thermometer).
    4. Remove the saucepan from the heat and skim off any scum from the surface with a draining spoon. Leave to cool, for about 5 minutes, or until a thin skin starts to form on top of the marmalade. Stir gently, to distribute the peel evenly.
    5. Ladle into warm, sterilised jars, then cover and seal. When cold, label, then store in a cool dark place. Use within 1 year of making. Once opened, store in the fridge and use within 1 month.


    *Seville oranges, which are available in late January / February, have a particularly good flavour for marmalade making. You will need about 1kg of fruit. *If you haven't got a sugar thermometer, spoon a little of the marmalade onto a chilled saucer, cool for a few seconds then push a finger across it. If the surface wrinkles, it has reached setting point. If not, boil the marmalade for a further 5 minutes, then test again.

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    Reviews in English (4)


    This is a lovely recipe!As a complete novice to marmalade making Id love to ask a question firstly is it ok not to use all the peel from all the fruit my gang wont eat peel at all so I didnt put it all in Im wondering if thats why I got only a jar and a half,the marmalade itsself is lovely,Im sorry if this sounds silly but ive never done it beforeso I dont know,maybe its just meant to be a small quantity!Anyway thanks for sharing it really is lovely!I realise I made a big mistake here I got confused in the metric measurment I didnt realise 1.75kg was nearly 4 lbs of sugar I put in half that!  -  11 Apr 2012


    Really lovely recipe, easy too. Thank so much for posting. Oh for the previous reviewer, i dont like a lot of peel either so as soon as i stop cooking I stick in a sieve and strain out a large amount of the peel, making sure to squeeze out any residual marmalade before i discard it. The family love it!  -  13 Jan 2013


    Lovely recipe. Easy to follow instructions. It's the first time I've made marmalade as I was given four grapefruits and I will do it again.  -  15 Nov 2013