Myrtles MARMALADE Recipe

Marmalade Season, Jane’s Marmalade Recipe and Chat about Citrus Fruit

Welcome back to Myrtle’s and I really hope that you enjoy my Marmalade season chat.

If you are a newbie to marmalade, scroll down for my Seville Orange Marmalade recipe and why not give it a go? As you become more confident, you can swap in other fabulous citrus fruits and spices!

Or have you already jumped onto the “Marmalade Season Wagon”. This time of year traditionally sees such a fabulous choice of citrus fruits arriving on the green grocers shelves, tempting you. I am loving the blood oranges this year, although they don’t last long enough to make it to the marmalade making.

I say “season” but marmalade making is no longer restricted to the start of the year. Once upon a time it was when the citrus crops to arrive from countries with warmer climates. Now with all year around availability, the world is the Marmalade makers oyster!

Those that know me, know that I am one to experiment, and nothing is off bounds when it comes to marmalade! I’ve used just about every citrus fruit, spices and even Myrtles salts in my concoctions!

If you want to be inspired, I recommend following and engage with The National Marmalade Awards, hosted by Dalemain House in Cumbria.

The competition has just taken place for 2025 and I am SO blown away by the imagination of the entrants! Not only the diversity of ingredients, but the quality of the preserves produced!

We only have two marmalades in the Myrtle’s range. When they are available they get snapped up, so you need to be on the ball if you want to try one.

I love the finished result – but the making of marmalade? I cannot be considered the biggest fan of the process involved. I do everything by hand and OHHHH – that shredding of the peel! I know that there are handy tools available, but I have never found one that works for me. If you have discovered one, please share!!

Our first Myrtle’s marmalade was Lemon and Lime Marmalade. It is a two day making process to create a batch of this marmalade (about 15 jars). We soak the rind over night with bay leaves and lemongrass to intensify the flavour. It was our first entry into the prestigious marmalade making awards and we were thrilled when we were awarded a Silver Medal!!!! A real dance around the kitchen moment!

We were then approached by our friends at Liberty’s London, to create an orange marmalade with whisky for them. Myrtle’s had already created a Christmas Chutney for Liberty’s, as well as supplying our award winning Chuckleberry Jam which was available to buy on their shelves. Obviously we were not going to turn away a challenge like this and as RECIPE CREATOR I grabbed and I ran with it!

As you know, I am never one to compromise on flavour – so decided to use an English single malt whisky that they also stocked in Liberty’s, made in Norfolk. I am not a whisky fan, but even I love this Seville Orange and Clementine Marmalade with Whisky

As Liberty’s scaled back on their food range, customers still cried out for this marmalade and it remains a firm favourite and when stock is available, you will find it in our online shop.

Obviously I was thrilled to be awarded not only a double Great Taste Award, but a GOLD MEDAL at the Marmalade awards.

My Advice when making marmalade:

1. PATIENCE! That illusive set can be tricky so allow time when you are making your marmalade. It is not something that you can rush, your marmalade will dictate the pace and will benefit from giving it the love.
2. Unless you like a dark marmalade, do not be tempted to put a lid on the pan to help contain the heat. You will loose the glorious bright orange colour.

Recipe Time – Marmalade Season

Here is a good basic, foundation recipe to get you started and help you embrace marmalade season! But first, lets review the equipment that you will need to make your orange marmalade.

Equipment

JANE’S Seville Orange Marmalade Recipe

Enjoy this marmalade season and try Jane’s Seville Orange Marmalade recipe.

This recipe is inspired by Paddington Bears Favourite marmalade, and will make about 4.5 kilo of marmalade (10lb).  This will dependent upon how much boiling is needed to achieve a set.

Ingredients

• 1.5 kilo / 3lb Seville Oranges
• Juice of 2 lemons (If you are using frozen oranges, use 3 lemons, or if they are not juicy, add another) 
• 2.5kilo/ 5.5 lb white sugar.

Place the oranges in a large saucepan and cover with water and then with a lid.

They will float.  Cover, bring to the boil and simmer until they are soft to touch. I turn mine over every now and again in the liquid. This can be done in advance of making the marmalade.

Allow to cool.  Strain the oranges, retaining the liquid – you will need it for your marmalade.

On a chopping board, halve the oranges, scoop out the pulp and pips and place into a sieve over a bowl.  The oranges will be juicy, so make sure that you capture it when you cut into the oranges.

Now shred the orange skin (including the pith), using a sharp knife,  to your required thickness.  Place the peel into a preserving pan or chosen cooking pot. 

Measure the juices that are sat under the sieve, and top up to 2 litres /3.5 pints with the retained cooking liquid. 

Add this to your peel along with the lemon juice. 

If you have a muslin square, wrap the contents of the sieve (the pulp and pips) into the square securely.  Add to the pan.

On the heat, bring the marmalade to a simmer for about 20 minutes.  You can now remove the muslin.

 If you are not confident that your peel is soft enough, give it a bit of time to soften.  Only when you are happy, add the sugar.

Stir continuously over a medium heat until the sugar is completely dissolved.  If you don’t do this, you will end up with crystals in your marmalade.

Rank up the heat and bring to a hearty boil. 

I wish that I could give you a golden number of minutes to boil, but I cannot.  It will be a minimum of 15 minutes, possibly 30 or longer.  (likely the latter).

The more marmalade you make, the more you will begin to recognise the signs that marmalade has reached setting point.  Setting point is reached when your mix has boiled in excess of 120’c 248’f.

This is where patience cuts in.  Keep a watchful eye, stir occasionally to make sure that the mix is not sticking to the base of your pan.  Do not put a lid on the pan. 

Sterilise your jars and lids and pop the jars into your oven to dry at 80’c.

Pop a saucer into the fridge to chill.

Okay – after 15/20 minutes of boiling, the marmalade will have reduced significantly.  Remove a small amount of the liquor and carefully place on the saucer.  Pop into the ‘fridge to chill for a couple of minutes.  Use the back of your index finger to push the marmalade liquor across the plate.  If it has formed a skin and starts to wrinkle.  You are likely to have a set marmalade. If not boil and try again.  Repeat until you have a set.

Do not panic if it takes a while, you have no way of knowing the amount of pectin in the pot, so take a deep breath

When set is achieved, get ready to pot.

If scum has formed on the surface of the marmalade, remove with a slotted spoon and throw away.

Take your pan off the heat and set to one side for ten minutes.  If you pot soon all of the fruit will rise to the surface in your jars.

I like to use a funnel and a ladle to fill the jars, some people use a jug, but be careful as the peel drops out of the jug.  Things can get a little sticky.   Fill to just below the top of your jar and seal with lids.

Happy marmalade making. 

Notes:

As you practice your marmalade making, consider warming the sugar before adding to the marmalade.  By adding it cold it brings down the temperature and thus, increases the cooking time.

Let me know if you have a go – send me a picture, i would love to see and hear about what you are making

Happy marmalade making

Jane x