• 1 kg seville oranges (washed thoroughly)
  • 2 lemons
  • 2 kg granulated sugar
  • 2 l water


  • Cut the fruit in half and squeeze the juice retaining the pith and pips in a separate bowl and tie the pips and pith in a muslin bag.
  • Slice the fruit skins finely and place in a saucepan with the water orange juice and lemon juice.
  • Tie the muslin bag to the handle of the saucepan and allow it to fall into the saucepan.
  • Simmer this mixture gently for about 2 hours until the skins are very soft and warm the sugar in a low oven for about 20 minutes.
  • Remove the bag of pips and squeeze the jelly substance out thoroughly and put this jelly into the saucepan along with the sugar.
  • Bring slowly to boiling point to ensure that the sugar dissolves before the mixture boils, then boil rapidly for approx 20 minutes or until 105°C /220°F is reached on a sugar thermometer.
  • You may also test the marmalade by placing a little on a chilled saucer and if it wrinkles then setting point has been reached.
  • Cool for 10 minutes then ladle into sterile jars.
  • To sterilize, wash thoroughly for ten mins at 160 C for ten mins before covering with waxed discs and cellophane and allow to cool.