What you need to get started
Marmalade takes longer than jam but it's not harder. The key differences: the peel needs long, slow cooking before the sugar goes in, and Seville oranges are only available fresh in January–February. Everything else is the same principle as any other preserve.
Equipment
Large preserving pan — 8–10 litre capacity
£20–45 for a dedicated preserving panMarmalade is made in larger batches than most jams (2kg fruit produces 8–10 jars). It also boils up significantly. A wide, heavy-based maslin pan is traditional: the sloping sides and wide base promote even cooking and rapid evaporation. A large stockpot works.
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Muslin cloth or a jelly bag
£2–5 for a muslin square; £8–12 for a dedicated jelly bag and standThe pips and pith contain the majority of the pectin. You simmer them in a muslin bag, then squeeze the bag hard at the end to extract the pectin-rich liquid into the pan. This is what makes marmalade set. Without it, the marmalade won't have enough pectin.
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Digital thermometer
£5–15Setting point for marmalade is 105°C, the same as jam. A thermometer is especially important for marmalade because the long preparation time makes you reluctant to re-boil if it doesn't set. Confirm the temperature and the wrinkle test together.
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Sharp knife and a chopping board
Already in your kitchenThe entire preparation is hand-cutting peel to your preferred thickness. A sharp knife is the only tool. Thin-cut (2mm strips) gives a delicate, fine-shred marmalade. Thick-cut (5–7mm) gives the chunky, robust style. Both are correct: it's a matter of preference.
Glass jars — sterilised, 6–8 × 340ml
£1–3 per jarThe same as for jam: wash, then sterilise in an oven at 120°C for 20 minutes. Keep in the oven until needed. Marmalade is slightly more forgiving than low-acid jams because the citrus acid acts as an additional preservative.
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Ingredients
What to buy
- Seville oranges — 1kg — Available fresh from UK supermarkets and greengrocers from late January to mid-February only. Seville oranges are inedible raw — intensely bitter and sour — but this is exactly what makes the marmalade work. Buy them in bulk when available and freeze for later use. Frozen Sevilles work identically to fresh.
- Lemons — 2, juice only — Adds acid to help the pectin activate and brightens the citrus flavour.
- Granulated sugar — 2kg — Standard granulated white sugar works perfectly for marmalade — citrus peel is so high in pectin that you don't need jam sugar with added pectin. The traditional ratio is 1kg fruit to 2kg sugar, making a firm-set, well-preserved marmalade.
- Water — 2 litres — For the initial peel-softening simmer. The peel must be cooked soft in water before any sugar is added — sugar toughens peel and prevents it from ever softening if added too early.
This batch makes approximately 6–8 × 340g jars. Cost per jar: roughly £1.50–2, versus £3–6 for a quality artisan marmalade.
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Freeze Seville oranges in January
Seville oranges are available for only 6–8 weeks each year. Buy 4–5kg when you see them, freeze in 1kg bags, and make marmalade throughout the year. Frozen and thawed Sevilles are slightly easier to work with: the freezing breaks down the cell walls and they release juice more readily.
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