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Uncle Bill's Seville Orange Marmalade

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“My Mother used to make Seville Orange Marmalade for many years. I then made some modifications and changes to enhance the flavor and she gave me full marks for my changes.”
1hr 45mins
12 pints

Ingredients Nutrition


  1. Cut Seville oranges in half and squeeze out as much juice as possible into a large bowl using a spoon or a wooden hand juicer. Save peels.
  2. Cut the regular orange in half and squeeze the juice into the same bowl using a spoon or a wooden hand juicer, save peels.
  3. Cut lemons in half and squeeze the juice into the same bowlusing a spoon or a wooden hand juicer, save peels.
  4. Using a spoon with slots, remove pulp and seeds from the juiced oranges and lemons, place pulp and seeds in a cheesecloth; reserve.
  5. Cut both orange peels and lemon peels into quarters.
  6. Using a spoon, scrape the white pulp (pith) off the peels on all oranges and lemons and discard.
  7. Slice the peels thin, about 1/8 inch thickness.
  8. Measure the sliced peel and add to the juice in the bowl.
  9. For each cup of peel, add 3 cups of boiling water.
  10. Cover and leave to soak for at least 12 hours.
  11. Next, place soaked peel mixture including liquid in a large heavy saucepan.
  12. Tie reserved pulp and seeds in a cheesecloth bag and add to saucepan.
  13. Bring to boil; reduce heat and simmer, uncovered for 1 to 1 1/2 hours or until peel feels soft.
  14. Squeeze the cheesecloth bag into the saucepan to extract as much liquid as possible, this is important to extract the pectin required to obtain a good gel; then discard bag and contents.
  15. Into a large heavy bottom saucepan, measure fruit mixture including liquid; (keep track of the number of cups.).
  16. For each cup of fruit and liquid mixture, add 1 cup of granulated sugar.
  17. Bring to a boil over medium heat, stirring to dissolve sugar.
  18. Increase heat and boil rapidly, stirring constantly, until syrup when tested gels on a cold plate or when a candy thermometer is inserted registers 220°F.
  19. Remove from heat and stir in 2 teaspoons of butter, mix well to incorporate.
  20. Skim off any foam and discard.
  21. Ladle marmalade into prepared, hot, sterilized jars leaving a 1/2 inch space from the top of the jars.
  22. Clean inside area of the top of the jar.
  23. Pour a thin layer of melted paraffin wax.
  24. When marmalade is set, pour another layer of melted paraffin wax over the existing wax, and rotate jar to completely seal around the edges.
  25. Place lids and screw tops on jars.
  26. Label and store in a cool place.
  27. You may also can the jars in a hot water bath for about 15 minutes.
  28. If canning, you do not need to use any paraffin wax for the bath method.

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