• 3 oranges (use Seville oranges if in season)
  • 2 lemons
  • 1.5kg granulated sugar


  1. 1

    Place the oranges and lemons in a large, deep saucepan, then cover with 2 litres of water and bring to the boil. Simmer for 1½ hours until tender.

  2. 2

    Remove the fruit from the saucepan and allow to cool slightly, then cut into quarters and scoop out the pulp.

  3. 3

    Place it in a colander over the saucepan of cooking water, press down with the back of a ladle to squeeze out all the juice, then add the pulp and discard the pips.

  4. 4

    Discard the lemon peel, then finely slice the orange peel and add to the pan with the sugar.

  5. 5

    Bring to the boil, skimming off any white residue. Continue to boil rapidly (so you have a bubbly foam on top of the mixture) for 40 minutes until it starts to set.

  6. 6

    Leave to cool for 20 minutes, then stir to distribute the peel.

  7. 7

    Wash empty jars and place into an oven on a medium heat for 5 minutes to sterilise, then ladle in the marmalade and seal with a lid.

  8. 8

    Cook's tip: To find out if your marmalade has reached setting point, pop a small plate in the fridge while it is boiling. After the 40 minutes, drop a small spoonfull of the marmalade onto the cold saucer. Let cool in the fridge for a few minutes, then gently push the marmalade with your finger. If it forms a crinkly skin, the marmalade has set, if not, boil for another few minutes and check again.

Nutritional Details

Each serving provides
  • Energy 783kj 187kcal 9%
  • Fat 4.5g 6%
  • Saturates 2.8g 14%
  • Sugars 11.5g 13%
  • Salt 0.4g 7%

% of the Reference Intakes

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