04 January 2013,02:34 by
Ponmathi Srilekha.S

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Makes :
4 Kilograms

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Peel the oranges and cut the peel into strips and the fruit into small pieces, reserving the pips.
  • Put the pips into a small bowl. Put the strips of peel and chopped flesh into a large bowl.
  • Bring water to the boil and pour over the pips and the remainder over the orange peel and flesh.
  • Cover both bowls and leave for several hours or overnight.
  • The next day, the pips will be covered with a soft transparent jelly which must be washed off them into the orange peel and flesh.
  • To do this, lift the pips out of the water with a slotted spoon and put them in a nylon sieve.
  • Pour the water the pips were soaking in over the pips into the large bowl.
  • Repeat the process, using water from the large bowl. Discard the pips.
  • Boil the peel, flesh and water until the peel is very soft - the longer this mixture boils the darker the marmalade will be.
  • When the peel is quite soft, remove the pan from the heat and add the sugar, stirring until it has dissolved.
  • Boil very gently until the marmalade is as dark as you like it, then boil rapidly for about 15 minutes.
  • Test for a set and, when setting point is reached, take the pan off the heat and skim the surface with a slotted spoon.
  • Leave to stand for 15 minutes, then stir to distribute the peel. Pot and cover the marmalade.


  • 1.5 kg Seville oranges
  • 2.5 kg sugar

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