Seville Orange Marmalade – Made with Frozen Fruit!

Seville Orange Marmalade - Delicious


All my extended family love marmalade, so each year I make a batch to give away as Christmas Pressies. The season for Seville oranges is short, with fruit appearing in the supermarkets sometime in December or early January, and finishing in February, making it touch and go whether you'll even find it in the shops before Christmas. The way I get around this is using frozen fruit. I am sure there are people who will throw up their hands in horror at the thought of marmalade made with fruit that has languished in the bottom of my extremely crammed freezer for the first ten months of the year, but for me, it is the perfect solution. Firstly, it means that the fruit is frozen in optimum condition (rather than sitting in the fridge for weeks waiting for me to find a moment of domestic goddess inspiration) Secondly, however green and ugly looking the fruit is when it goes into said freezer, it always seems to come out the most beautiful, even orange colour, and finally It allows me to take advantage of any price reductions I might spot while doing my weekly shop. The method I now always use for making my marmalade involves cooking the fruit whole (Mary Berry's recipe from 'The Aga Book'), and so I simply throw the frozen fruit straight in the pan.

For this recipe you will need:

1kg Seville Oranges, fresh or frozen
1 Lemon
2kg White Sugar
1350mls Water

Seville Orange Marmalade - frozen oranges

Seville Orange Marmalade - add water and lemon juice

Seville Orange Marmalade - cover to keep oranges submerged

Place the oranges and the juice of the lemon in a large pan and cover with the water, using a plate to keep the oranges submerged. Bring to the boil, and put a lid on the pan. At this point I transfer the pan to the simmering oven of my Aga which runs at about 130 C (depending what mood it is in). There is no reason why you cant make this recipe in a conventional oven, although it will mean having it on for longer, in my mind the convenience of cutting up the softened fruit in the next step makes it worthwhile. I would also imagine a slow cooker would be perfect for this recipe. Leave to poach until tender (about 2 hours).

Seville Orange Marmalade - drain softened fruit reserving liquid

Seville Orange Marmalade - scoop out insides

Seville Orange Marmalade - add all the scooped out middles back into the pan

Once tender, remove the fruit from the pan and drain, and reserving the liquid.. Once the fruit is cool enough to handle, cut each oranges in half and scoop out all the seeds and pith. Place all the stuff you have scooped out back into the pan with the reserved liquid and boil for 6 mins, uncovered.

Seville Orange Marmalade - pour boiled up pith and seeds through seive

Seville Orange Marmalade - push all the pectin out using a metal spoon

Seville Orange Marmalade - Pectin pushed through seive

Strain this liquid through a sieve, using a spoon to push the pulp through. The pulp contains the Pectin which will give your marmalade a good set, so it is important to push as much as you can through the sieve (see photos).

Seville Orange Marmalade - all the pectin

Seville Orange Marmalade - slice the rind how you like it

Seville Orange Marmalade - return rind, liquid, pectin and sugar to the pan

Cut up your peel as thick or thin as you like, and return it to the pan with the pulpy liquid and sugar. Stir over a gentle heat until the sugar dissolves, then boil it rapidly for about 20 mins until setting point is reached (105C on a preserving thermometer). If you don't have a thermometer, spoon a little marmalade onto a saucer you have chilled in a freezer. Leave for 30 secs, then push with your finger; if the marmalade wrinkles and doesn't flood to fill the gap, it is ready. Take off the heat, and leave to sit for 10 mins, this gives it a chance to start to thicken, and will prevent all the rind floating to the top when you pour it into your jars.

Seville Orange Marmalade - boil until setting point is reached

Seville Orange Marmalade - testing for setting point

Seville Orange Marmalade - deorate with a pretty ribbon

Pour into clean, dry, hot jars that have been sterilised in a warm oven. I use clean, screw on lids for my preserves rather than waxed discs. This recipe made 8 x 250ml jars of marmalade - approximately 2000mls in total. Stored in a cool dark place, it should keep well for at least a year.

Seville Orange Marmalade - with toast

Home made Marmalade is a truly wonderful thing, and despite the seemingly long cooking time this is the easiest recipe I have tried!

Marmalade - Sunshine in a Jar

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  • Reply Rose Lindeman


    This home made recipe is too good. I’ll definitely gonna try and i must say your method is unique.
    Additionally,What else we make that as simple as this recipe?

    Rose Lindeman

    September 29, 2016 at 6:56 am
    • Reply Sarah - Craft Invaders

      Thanks Rose, it really is a great method – let me know how you get on if you try it!

      September 30, 2016 at 10:11 am
  • Reply Michelle

    You make it sound so easy Sarah, even someone who’s a total disaster in the kitchen (like me) wants to try and make some. Thank you

    August 29, 2016 at 11:05 am
    • Reply Sarah - Craft Invaders

      It’s my favourite method for making marmalade, and it is simple to make – let me know if you decide to give it a go Michelle :)

      August 31, 2016 at 11:59 am
  • Reply Thomas J

    Seems like i gotta try this recipe now :p

    April 22, 2016 at 4:24 pm
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