This Mary Berry Seville Orange Marmalade Recipe is a bitter-sweet and crystal-clear recipe, which features seasonal Seville oranges and sharp lemon juice. It’s the ultimate winter preserve, ready in about 24 hours (includes overnight soaking).
Mary Berry Seville Orange Marmalade Recipe Ingredients
- 2 lb (900g) Seville oranges
- 1 lemon
- 4 pints (2.3 liters) water
- 4 lb (1.8kg) granulated sugar (or preserving sugar)
How To Make Mary Berry Seville Orange Marmalade Recipe
- Prepare the fruit: Cut the Seville oranges and the lemon in half. Squeeze the juice from all the fruit and pour it into a large preserving pan (or a very large heavy-bottomed pot).
- Separate pith and pips: Collect all the pips, any squeezed-out membrane, and the pith that clings to the squeezer. Place these into a piece of muslin cloth (or a clean J-cloth) and tie it securely with string to form a bag. The pith and pips are high in pectin, which is essential for the set.
- Slice the peel: Take the remaining orange and lemon skins. Slice them into shreds. You can choose to cut them into “thin cut” (very fine shreds) or “thick cut” (chunky strips) depending on your preference. Add the shredded peel to the juice in the pan.
- Soak overnight: Add the 4 pints of water and the muslin bag of pips to the pan. Ensure the bag is submerged. Leave the mixture to soak in a cool place overnight. This softens the peel and extracts the pectin.
- Simmer until tender: The next day, bring the mixture to a boil. Cover the pan and simmer gently for about 2 hours. The peel must be completely soft and tender before you add the sugar; sugar hardens the peel, so if you add it too early, the peel will be tough forever. The liquid should reduce by about half.
- Add sugar: Remove the muslin bag, squeezing it firmly against the side of the pan with two spoons to extract every drop of the jelly-like pectin (this is “liquid gold” for setting). Discard the bag. Add the sugar to the pan. Heat gently, stirring until every grain of sugar has dissolved.
- Rapid boil: Once dissolved, increase the heat and bring to a rapid, rolling boil. Boil vigorously for about 15-20 minutes without stirring.
- Test for setting point: Remove the pan from the heat. To test for a set, place a teaspoon of the hot marmalade on a cold saucer (chilled in the freezer). Let it cool for a minute, then push it with your finger. If it wrinkles, the setting point has been reached. If not, boil for another 5-10 minutes and test again.
- Cool and pot: Skim off any scum from the surface (stirring in a small knob of butter helps disperse it). Let the marmalade cool for 15-20 minutes in the pan. This allows the peel to distribute evenly so it doesn’t float to the top of the jar. Ladle into warm, sterilized jars, cover with wax discs, and seal.
Recipe Tips
- Seville Oranges: These bitter oranges are only in season briefly (usually January and February). Their high pectin and acidity are what make traditional marmalade possible. Sweet eating oranges will not work the same way.
- The Muslin Bag: Do not skip the bag of pips. This is the natural setting agent. Squeezing the “goo” (pectin) back into the pot is the most important step for a good set.
- Dissolving Sugar: Check the back of your spoon for gritty crystals before you turn the heat up to a boil. If you boil undissolved sugar, the marmalade will be sugary and crunchy.
- Soaking: Soaking the peel overnight makes it much easier to cook until tender and helps release the pectin.
What To Serve With Mary Berry Seville Orange Marmalade
This distinctively British preserve is a breakfast staple.
- Buttered Toast: Sourdough or thick white bread with salted butter.
- Croissants: A sharp contrast to the buttery pastry.
- Glaze: Use it to glaze a baked ham or duck breast.
- Steamed Pudding: Use as the base for a marmalade sponge pudding.
How To Store Mary Berry Seville Orange Marmalade Recipe
- Pantry: Store unopened jars in a cool, dark cupboard. Properly sterilized and sealed jars will keep for at least 1 year. The flavor often matures over time.
- Refrigerate: Once opened, store the jar in the refrigerator and consume within 4-6 weeks.
Mary Berry Seville Orange Marmalade Recipe Nutrition Facts
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0g
- Sugar: 13g
- Protein: 0g
Nutrition information is estimated per tablespoon.
FAQs
Why is my marmalade cloudy?
Cloudiness can be caused by squeezing the muslin bag too vigorously (forcing pulp into the clear jelly) or by not skimming the scum off at the end.
Why is my peel floating to the top of the jar?
You potted it too hot. Letting the marmalade cool in the pan for 15-20 minutes allows the mixture to thicken slightly, suspending the peel evenly throughout the jar.
Can I use preserving sugar?
Yes, preserving sugar has larger crystals which dissolve clearly and produce less scum, but standard granulated sugar works perfectly fine and is cheaper.
Try More Recipes:
- Mary Berry Bramley Apple Cake Recipe
- Mary Berry Swedish Apple Cake Recipe
- Mary Berry Apple and Banana Cake Recipe
Mary Berry Seville Orange Marmalade Recipe
Description
The definitive guide to making crystal-clear, traditional British marmalade using seasonal Seville oranges, featuring Mary Berry’s overnight soaking method for perfectly tender peel.
Ingredients
Instructions
- Juice fruit; put pips and pith in a muslin bag.
- Slice peel into shreds.
- Soak juice, water, bag, and peel in a pan overnight.
- Simmer for 2 hours until peel is very tender and liquid reduces by half.
- Squeeze bag into pan and discard.
- Add sugar and dissolve over low heat.
- Boil rapidly for 15-20 minutes to setting point (wrinkle test).
- Cool for 15 minutes, skim scum, and pot into sterilized jars.
Notes
- Setting Point: 104.5°C (220°F) on a sugar thermometer is the technical setting point if you prefer using a thermometer over the wrinkle test.
- Scum: A teaspoon of butter added at the end clears the scum instantly.
Mary Berry Seville Orange Marmalade Recipe
