top of page





1kg Seville Oranges 

4  Grapefruits 

2 Lemons 

2.6kg Preserving sugar 


Here’s How:


Put the whole oranges, grapefruits and lemon juice in a large pan and cover with 2 litres/4 pints of water. If it does not cover the fruit, use a smaller pan.

Bring to the boil, cover and simmer very gently for around 2 hours.

Meanwhile, warm half the sugar in a very low oven by spreading it out on a non-stick baking tray.

After 2 hours, drain the cooking water from the oranges and grapefruits into a jug and tip the fruit into a bowl. Return the liquid to the pan. 

Leave the oranges and grapefruit to cool until they are easy to handle, then cut in half. 

Scoop out all the pips and pith and add to the reserved orange liquid in the saucepan.

Bring to the boil for 5 minutes, then strain the liquid through a sieve into a bowl and press the pulp through with a spoon. Pour half the liquid into a large pan. 

Chop the peel, with a sharp knife, into fine shreds and add to the liquid in the preserving pan with the warm sugar. 

Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil for 15- 25 minutes until setting point is reached.
Take pan off the heat and skim any foamy impurities from the surface. 

Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot into sterilised jars, seal and label. 

Repeat from step 3 for second batch, warming the other half of the sugar first.


If you sterilise the jars the marmalade should keep for at least 1 year or keep in the fridge for 4-6 weeks. I love using this marmalade on toasted sour dough bread or a good rye bread for breakfast. 



Recipe by Peter Sidwell 


    bottom of page