Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

In February the bitter Seville Oranges appear in the stores. They are not good to eat, they are used only for marmalade. This is my Grandmother's way of making marmalade. It is imperative to use the bitter, Seville oranges.Using sweet oranges does not make true marmalade but orange jam! I prefer it chunky but many people prefer the fruit cut in fine shreds.

Ingredients Nutrition


  1. Wash the fruit and place in a large pan.
  2. Add water and cover.
  3. Bring to a boil, reduce heat and simmer until fruit is soft.
  4. Let stand until fruit is cool enough to handle.
  5. Remove fruit from cooking water and cut each orange and lemon in half.
  6. With a spoon remove pips and pith and return them to the juice.
  7. Simmer for 25 minutes, then strain and discard pips.
  8. Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
  9. Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
  10. To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
  11. Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
  12. Seal with parrafin and cover.


Most Helpful

A perfect reminder of true 'Marmalade' as opposed to 'orange jam!' Seville oranges are available for such a short time here in Canada (if I can find them at all!) it was a real treat to find a good recipe to use them in. Making this recipe for marmalade was no easier or harder than any others I've used, but produces an excellent result, especially with the addition of the single malt!! Be prepared to stand over your preserving pan as the marmalade approaches setting point (220 degrees F)though...those last few degrees sneak up quickly, and you don't want it to burn on you! If you're after a traditional bitter orange marmalade to serve, this is the recipe for you!

Cana'junJane January 20, 2004

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