Mary Berry Seville Orange Marmalade Recipe
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.
- 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
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.