Ekani Ella Delia Smith’s Orange Marmalade is a classic British preserve that balances the perfect blend of sweetness and slight bitterness from fresh oranges. This homemade marmalade is made using Seville oranges, which have a naturally high pectin content, ensuring a beautiful set and glossy finish. Spread it on toast, or scones, or even use it as a glaze for meats and desserts.
What is Delia Smith’s Orange Marmalade?
Delia Smith’s Orange Marmalade is a traditional citrus preserve made by slowly cooking Seville oranges, sugar, and water until it reaches a thick, spreadable consistency. The combination of the orange zest, juice, and natural pectin from the peel results in a rich, flavorful, and slightly tangy marmalade that lasts for months when properly stored.
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Why You Should Try This Recipe
- Rich and Authentic Flavor: Made with Seville oranges for the best balance of sweetness and bitterness.
- Homemade Goodness: No artificial preservatives—just pure, fresh ingredients.
- Perfect for Breakfast and Baking: A versatile spread for toast, scones, and even cakes.
- Long Shelf Life: Can be stored for up to a year when sealed properly.
- Great for Gifting: Beautifully jarred homemade marmalade makes a thoughtful present.
Ingredients Needed to Make Delia Smith Orange Marmalade
- Seville Oranges (1 kg, about 6-8 oranges) – The key ingredient for an authentic bitter-sweet flavor.
- Granulated Sugar (2 kg) – Helps with preservation and thickens the marmalade.
- Water (2.25 liters / 9 cups) – Extracts flavors and softens the peel.
- Lemon Juice (1 large lemon, juiced) – Adds acidity and enhances the setting process.
Optional Additions
- Whiskey (2 tbsp) – Adds depth and warmth.
- Vanilla Extract (1 tsp) – For a subtle sweetness.
- Ginger (1 tbsp, grated) – Adds a spicy twist.
- Honey (¼ cup, replacing part of the sugar) – A more natural sweetness.
Equipment Needed
- Large heavy-based pot or jam-making pan
- Wooden spoon
- Sharp knife
- Cheesecloth or muslin bag (for pectin-rich seeds)
- Candy thermometer (optional)
- Sterilized glass jars with lids
Instructions to Make Delia Smith Orange Marmalade
Step 1: Prepare the oranges
Wash the oranges thoroughly to remove any wax. Cut them in half and juice them, reserving both the juice and seeds. Place the seeds in a muslin bag, as they contain natural pectin, which helps the marmalade set.
Step 2: Slice the orange peel
Using a sharp knife, thinly slice the orange peels into fine strips. The thinner the slices, the smoother the texture of your marmalade.
Step 3: Simmer the peels
In a large pot, add the sliced orange peels, 2.25 liters of water, and the muslin bag with the seeds. Bring to a boil, then reduce to a simmer for 2 hours until the peels are soft.
Step 4: Add sugar and lemon juice
Remove the muslin bag, squeezing out any juice before discarding. Stir in the sugar and lemon juice, making sure the sugar fully dissolves.
Step 5: Boil until set
Increase the heat to high and bring the mixture to a rolling boil for 15-20 minutes. To check if the marmalade has been set, use the wrinkle test: spoon a little onto a cold plate, let it sit for 1 minute, then push it with your finger—if it wrinkles, it’s ready.
Step 6: Jar the marmalade
Turn off the heat and let the marmalade rest for 5 minutes before transferring it into sterilized jars. Seal tightly and allow to cool completely.
What Goes Well With Delia Smith Orange Marmalade
- Buttered Toast – A classic breakfast option.
- Warm Scones – Perfect for afternoon tea.
- Glazed Roasts (Duck, Ham, Chicken) – Adds a delicious citrusy finish.
- Pancakes and Waffles – A tangy twist for breakfast.
- Yogurt and Oatmeal – A natural sweetener with a citrus boost.
Expert Tips for Making the Best Orange Marmalade
- Use Seville Oranges – They have the perfect balance of sweetness and bitterness.
- Thinly Slice the Peel – This ensures a smooth, spreadable texture.
- Don’t Skip the Pectin – The seeds help thicken the marmalade naturally.
- Stir Constantly While Boiling – Prevents burning and ensures even consistency.
- Let the Marmalade Rest Before Jarring – Helps distribute the peel evenly.
Easy Variations of Delia Smith Orange Marmalade
- Whiskey-Infused Marmalade – Add 2 tbsp of whiskey before jarring.
- Spiced Orange Marmalade – Simmer with cinnamon sticks or cloves for a festive flavor.
- Ginger Orange Marmalade – Stir in grated fresh ginger for extra warmth.
- Honey Orange Marmalade – Replace part of the sugar with honey for a floral sweetness.
- Lemon-Orange Marmalade – Add zest and juice from 1 lemon for extra tang.
Best Practices to Store Delia Smith Orange Marmalade
- Refrigerate After Opening – Keeps fresh for up to 3 weeks.
- Store in a Cool, Dark Place – Unopened jars lasts up to 12 months.
- Freeze for Longer Storage – Can be frozen for up to a year.
Nutrition Value (per tablespoon):
- Calories: 50
- Carbohydrates: 13g
- Sugar: 12g
- Fat: 0g
- Fiber: 0.5g
FAQs
Why is my orange marmalade too bitter?
If your marmalade is too bitter, try removing more of the white pith before slicing the peel. Alternatively, soak the peels in water overnight before cooking.
Can I use regular oranges instead of Seville oranges?
Yes, but Seville oranges are best for marmalade because of their higher pectin content and balance of sweetness and bitterness. If using regular oranges, add extra lemon juice to help with setting.
How do I make the marmalade set properly?
Ensure you boil the mixture long enough and use the wrinkle test to check if it’s ready. If it remains runny, boil it for a few more minutes and test it again.
How long does homemade orange marmalade last?
When stored properly in sterilized jars, orange marmalade can last up to a year unopened. Once opened, refrigerate and use within 3 weeks.
Final Words
Delia Smith’s Orange Marmalade is a classic, foolproof recipe that captures the essence of fresh oranges in a deliciously sweet and slightly bitter preserve.
Give it a go and enjoy the taste of homemade goodness!
Other Jamie Oliver Recipes
- Jamie Oliver Pasta Peperonata
- Jamie Oliver Rosemary Chicken
- Jamie Oliver Orange Marmalade
- Jamie Oliver Lemon Marmalade
Delia Smith Orange Marmalade Recipe
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: Makes about 5-6 jars
- Category: Preserves
- Method: Slow simmering
- Cuisine: British
Description
Delia Smith’s Orange Marmalade is a traditional citrus preserve made by slowly cooking Seville oranges, sugar, and water until it reaches a thick, spreadable consistency. The combination of the orange zest, juice, and natural pectin from the peel results in a rich, flavorful, and slightly tangy marmalade that lasts for months when properly stored.
Ingredients
- Seville Oranges (1 kg, about 6-8 oranges) – The key ingredient for an authentic bitter-sweet flavor.
- Granulated Sugar (2 kg) – Helps with preservation and thickens the marmalade.
- Water (2.25 liters / 9 cups) – Extracts flavors and softens the peel.
- Lemon Juice (1 large lemon, juiced) – Adds acidity and enhances the setting process.
Optional Additions
- Whiskey (2 tbsp) – Adds depth and warmth.
- Vanilla Extract (1 tsp) – For a subtle sweetness.
- Ginger (1 tbsp, grated) – Adds a spicy twist.
- Honey (¼ cup, replacing part of the sugar) – A more natural sweetness.
Instructions
Step 1: Prepare the oranges
Wash the oranges thoroughly to remove any wax. Cut them in half and juice them, reserving both the juice and seeds. Place the seeds in a muslin bag, as they contain natural pectin, which helps the marmalade set.
Step 2: Slice the orange peel
Using a sharp knife, thinly slice the orange peels into fine strips. The thinner the slices, the smoother the texture of your marmalade.
Step 3: Simmer the peels
In a large pot, add the sliced orange peels, 2.25 liters of water, and the muslin bag with the seeds. Bring to a boil, then reduce to a simmer for 2 hours until the peels are soft.
Step 4: Add sugar and lemon juice
Remove the muslin bag, squeezing out any juice before discarding. Stir in the sugar and lemon juice, making sure the sugar fully dissolves.
Step 5: Boil until set
Increase the heat to high and bring the mixture to a rolling boil for 15-20 minutes. To check if the marmalade has set, use the wrinkle test: spoon a little onto a cold plate, let it sit for 1 minute, then push it with your finger—if it wrinkles, it’s ready.
Step 6: Jar the marmalade
Turn off the heat and let the marmalade rest for 5 minutes before transferring it into sterilized jars. Seal tightly and allow to cool completely.
