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Jar of marmalade

Easy Homemade Seville Orange Marmalade

Janice Pattie
Make this fresh and zesty classic breakfast preserve at home. This easy recipe uses a food processor to speed things up.
4.25 from 4 votes
Prep Time 30 mins
Cook Time 1 hr 40 mins
Course jam, preserves
Cuisine British
Servings 126
Calories 59 kcal


  • Sharp knife
  • chopping board
  • Lemon squeezer
  • muslin cloth
  • Food Processor
  • weighing scales
  • large pan
  • long wooden spoon
  • 9 x 450 ml jam jars
  • saucer


  • 900 g Seville oranges
  • 2.3 litres water
  • 1 lemon
  • 1.8 kg sugar


  • Wash and cut the oranges in half, squeeze out the juice and remove the pips.
  • Put the pips in a muslin or stockinette bag and tie.
  • Put orange juice in a pan with water and lemon juice.
  • Put the orange and lemon peel into a food processor in batches. Chop until the pieces are about the size of a small pea.
  • Add to the pan with the bag of pips.
  • Simmer about 1 1/2 hours until the peel is soft and liquid reduced by half.
  • Take out a bag of pips and squeeze out any liquid into a pan. Stir in sugar over low heat until dissolved.
  • Boil rapidly to setting point.
  • Cool 15 minutes in the pan, then stir well, pour into warm, sterilised jars.
  • Cover, seal, and label. Store in a cool dry place.


This recipe makes approximately 4 kg of marmalade, this is about 9 standard jam jars.  The calorie calculation is based on 14 servings per jar. 
Easy Homemade Seville Orange Marmalade will keep for a least a year if the jars are properly sterilised and sealed.
Marmalade sets easily so there is no need to use jam sugar or additional pectin.  I use granulated can sugar. 


Calories: 59kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 14mgFiber: 1gSugar: 15gVitamin A: 16IUVitamin C: 4mgCalcium: 3mgIron: 1mg
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