Homemade Marmalade

Homemade Marmalade
Marmalade is an easy way to preserve oranges & can be used not only for spreading on your toast but as the base for a zingy sauce which pairs well with slow-cooked confit duck. The recipe below will last well when stored in jars and will be a little bit of sunshine on a dull winters day. 
If you are looking for inspiration on how to create the dreamiest breakfast tablescape to enjoy your homemade marmalade at  follow our Head of Design, Inge, over on Instagram @ingewatrobski


1.4kg Seville oranges (6 to 12 oranges, depending on the size of the oranges)
6 to 8 cups water
2 lemons
5 to 6 cups sugar

Special Equipment

Sugar thermometer


  1. Clean the oranges & discard any that are damaged or soft (you can juice these instead for drinking)
  2. Cut the oranges in half & juice them. As you juice the oranges, save the seeds. Put the seeds into a separate bowl & set them aside as these will be the base for your natural pectin to set the marmalade
  3. Use a spoon to dig out any segment membranes still attached to the inside & put a few of these in with the seeds to make the pectin. Cut the rind into narrow strips & add to the juice
  4. Juice the lemons & add this juice to the orange peels and juice. Again, save the seeds for the pectin.Add the peel & the juice to a heavy-based pan along with 6 cups of water
  5. Put the seeds & membrane into the cheesecloth (wrap in four layers & secure with string), Submerge the bag in to the juice & secure the string to the handle of the pot
  6. Bring the mixture to a boil & boil for 30 minutes, uncovered until the peel is soft & cooked through. If it boils down too much, add a little water to the mixture
  7. After 30 minutes remove the cheesecloth bag from the mixture & let it cool on the side (do not throw away!)
  8. Pour the marmalade mixture into a measuring jug. You should have 5-6 cups & this will help you to measure how much sugar to the pan
  9. Return the marmalade to the pan & add 1 cup of sugar for each cup of marmalade you measured
  10. Take the cheesecloth bag & squeeze it over the to extract the pectin until you have squeezed about a tablespoonful into the pan
  11. Secure the thermometer to the side of the pan & bring the marmalade to a boil on a medium high heat. Once the mixture reaches a temperature of 218°F it is close to setting. It should set between 218°F and 222°F (or 6 to 10°F above the boiling point at your altitude). You can tell if the mixture has reached its set point by putting a small amount on a chilled plate & looking for signs of it wrinkling when you push it with your finger tip
  12. Once the marmalade is at its setting point, remove from the heat & ladle the mixture into your sterilised jars, leaving a small space at the top to create a vacuum
  13. Wipe the rim & then seal quickly. Turn every 30 minutes until they start to fully set to ensure the peel is evenly spread through the marmalade
  14. Store in a cool place & enjoy these little pots of sunshine!