Orange Jelly Marmalade Recipe



  • 2 lbs (900 g) Seville or sweet oranges
  • 2 lemons
  • 7 pints (4.2 litres)water
  • 1 lb (450 g) sugar per pint (570 ml)  of juice extracted


  1. Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith.
  2. Cut the peel finely.
  3. Tie about a ½ of the shredded peel in a piece of muslin along with the pips, inside skin and pith..
  4. Put the remainder of the peel in a large bowl with the muslin bag of peel/pips etc. and the juice. Add 7 pints (4.2 litres) of water and leave to soak overnight.
  5. Turn into a preserving pan, bring to the boil and simmer gently for 1½-2 hours, removing the muslin bag after it has cooked for 1¼ hours and remove the shredded peel and rinse in cold water.
  6. Test the contents of the preserving pan for pectin.
  7. Turn the contents of the preserving pan into a jelly bag and leave to strain overnight.
  8. Measure the juice and put into a pan to heat. Add l lb (450 g) of sugar for each pint (570 ml) of juice, stir until the sugar has dissolved.
  9. Add the shredded peel and bring to the boil and boil rapidly until the marmalade reaches setting point.
  10. Remove the scum, leave to a cool a little.
  11. Pot and seal whilst still hot.

Makes about 4 lbs (1.8 kg|) of marmalade.

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