Orange Marmalade

makes 5 x 450g jars

Taken from the Kilner Recipe Book


  • 1kg Seville oranges
  • 75ml lemon juice
  • 2kg demerara sugar


  1. Wash the oranges then half them and juice them and keep the squeezed halves.
  2. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5L water. Leave the mixture to soak for 24 hours.
  3. Pour the mixture into a Kilner jam pan and bring to the boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.
  4. Add in the sugar and lemon juice and mix well to dissolve the sugar.
  5. Boil for about 20 minutes until setting point has been achieved then remove from the heat.
  6. Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.
  7. Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place.

Tip: It can be stored up to 2 years.