Ekani Ella Mary Berry’s Seville Orange Marmalade is a classic homemade preserve with the perfect balance of sweetness and bitterness. Using Seville oranges, which are naturally high in pectin, this marmalade sets beautifully and has a rich, citrusy depth. Perfect for spreading on toast, scones, or as a glaze for meats, this traditional recipe ensures a smooth, glossy texture with soft orange peel for added flavor.
What is Mary Berry Seville Orange Marmalade?
Mary Berry’s Seville Orange Marmalade is a traditional British preserve made by slowly cooking Seville oranges, sugar, and water until thick and glossy. The combination of orange zest, juice, and natural pectin from the peel ensures a rich, flavorful, and slightly tangy marmalade with a beautiful golden hue.
Other Popular Recipes
Why You Should Try This Recipe
- Authentic British Flavor: Uses Seville oranges, known for their superior taste and natural pectin content.
- Perfectly Balanced: Sweet, tangy, and slightly bitter for a full citrus experience.
- Long Shelf Life: Properly stored, it lasts up to a year.
- Great for Gifting: Homemade marmalade is a thoughtful present.
- Versatile Use: Perfect for toast, desserts, baking, and glazing meats.
Ingredients Needed to Make Mary Berry Seville Orange Marmalade
- Seville Oranges (1 kg, about 6-8 oranges) – The key ingredient for an authentic marmalade flavor.
- Granulated Sugar (2 kg) – Sweetens and preserves the marmalade.
- Water (2 liters / 8 cups) – Helps extract flavors and softens the peel.
- Lemon Juice (1 large lemon, juiced) – Adds acidity and enhances the setting.
Optional Additions
- Whiskey (2 tbsp) – Adds depth and warmth.
- Vanilla Extract (1 tsp) – For a subtle sweetness.
- Ginger (1 tbsp, grated) – Adds a spicy kick.
- Honey (¼ cup, replacing part of the sugar) – A milder, floral 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 Mary Berry Seville Orange Marmalade
Step 1: Prepare the oranges
Wash the Seville oranges thoroughly to remove any wax. Cut them in half and squeeze out the juice, setting it aside. Remove any seeds and place them in a muslin bag (they contain pectin, which helps the marmalade set).
Step 2: Slice the orange peel
Using a sharp knife, finely slice the orange peel into thin strips. The thinner the slices, the smoother the texture of the marmalade.
Step 3: Simmer the peels
Place the sliced peels, muslin bag with the seeds, and 2 liters of water into a large pan. Bring to a boil, then reduce the heat and simmer for 2 hours, or until the peel is soft.
Step 4: Add sugar and lemon juice
Remove the muslin bag, squeezing out any juice before discarding. Stir in the granulated sugar and lemon juice, ensuring the sugar is fully dissolved.
Step 5: Boil until set
Increase the heat and bring the mixture to a rolling boil for 15-20 minutes. To check if the marmalade is 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 sit for 5 minutes before transferring it into sterilized jars. Seal tightly and allow to cool completely.
What Goes Well With Mary Berry Seville Orange Marmalade
- Buttered Toast – A classic way to enjoy marmalade.
- Scones with Clotted Cream – Perfect for afternoon tea.
- Glazed Roasts (Duck, Ham, Chicken) – Adds a citrusy touch.
- Pancakes and Waffles – A tangy breakfast twist.
- Cheese Board – Pairs beautifully with creamy cheeses like brie.
Expert Tips for Making the Best Seville Orange Marmalade
- Use Seville Oranges – They have the perfect balance of sweetness and bitterness.
- Thinly Slice the Peel – Ensure a smooth, spreadable texture.
- Don’t Skip the Pectin – The seeds help naturally thicken the marmalade.
- Stir Constantly While Boiling – Prevents burning and ensures even consistency.
- Let the Marmalade Rest Before Jarring – Helps distribute the peel evenly.
Easy Variations of Mary Berry Seville Orange Marmalade
- Whiskey-Infused Marmalade – Add 2 tbsp of whiskey before jarring.
- Spiced Orange Marmalade – Simmer with cinnamon sticks or cloves for warmth.
- Ginger Orange Marmalade – Stir in grated fresh ginger for extra depth.
- Honey Orange Marmalade – Replace part of the sugar with honey for a natural sweetness.
- Lemon-Orange Marmalade – Add zest and juice from 1 lemon for an extra citrusy tang.
Best Practices to Store Mary Berry Seville 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
Final Words
Mary Berry’s Seville Orange Marmalade is a classic, foolproof recipe that captures the true essence of citrus in a rich, sweet, and slightly bitter preserve. Whether enjoyed on toast, paired with cheese, or used as a glaze, this homemade marmalade is a must-try for citrus lovers. Give it a go and enjoy the taste of homemade goodness!
Other Jamie Oliver Recipes
FAQs
Why is my Seville orange marmalade too bitter?
Seville oranges naturally have some bitterness. If you prefer a milder taste, remove more of the white pith before slicing the peel.
Can I use regular oranges instead of Seville oranges?
Yes, but Seville oranges are best for marmalade due to their high pectin content and distinct flavor. If using regular oranges, add extra lemon juice to help with setting.
How do I make the marmalade set properly?
Make sure to 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 Seville orange marmalade last?
When stored properly in sterilized jars, marmalade can last up to a year unopened. Once opened, refrigerate and use within 3 weeks.
Print
Mary Berry Seville 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
Mary Berry’s Seville Orange Marmalade is a traditional British preserve made by slowly cooking Seville oranges, sugar, and water until thick and glossy. The combination of orange zest, juice, and natural pectin from the peel ensures a rich, flavorful, and slightly tangy marmalade with a beautiful golden hue.
Ingredients
- Seville Oranges (1 kg, about 6-8 oranges) – The key ingredient for an authentic marmalade flavor.
- Granulated Sugar (2 kg) – Sweetens and preserves the marmalade.
- Water (2 liters / 8 cups) – Helps extract flavors and softens the peel.
- Lemon Juice (1 large lemon, juiced) – Adds acidity and enhances the setting.
Optional Additions
- Whiskey (2 tbsp) – Adds depth and warmth.
- Vanilla Extract (1 tsp) – For a subtle sweetness.
- Ginger (1 tbsp, grated) – Adds a spicy kick.
- Honey (¼ cup, replacing part of the sugar) – A milder, floral sweetness.
Instructions
Step 1: Prepare the oranges
Wash the Seville oranges thoroughly to remove any wax. Cut them in half and squeeze out the juice, setting it aside. Remove any seeds and place them in a muslin bag (they contain pectin, which helps the marmalade set).
Step 2: Slice the orange peel
Using a sharp knife, finely slice the orange peel into thin strips. The thinner the slices, the smoother the texture of the marmalade.
Step 3: Simmer the peels
Place the sliced peels, muslin bag with the seeds, and 2 liters of water into a large pan. Bring to a boil, then reduce the heat and simmer for 2 hours, or until the peel is soft.
Step 4: Add sugar and lemon juice
Remove the muslin bag, squeezing out any juice before discarding. Stir in the granulated sugar and lemon juice, ensuring the sugar is fully dissolved.
Step 5: Boil until set
Increase the heat and bring the mixture to a rolling boil for 15-20 minutes. To check if the marmalade is 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 sit for 5 minutes before transferring it into sterilized jars. Seal tightly and allow to cool completely.
