This year’s Seville Oranges are in – and with the year’s first cold snap, there is no place better than stirring a large pot of seriously citrussy warm Seville Oranges.

Many of you may have recipes handed down from generation to generation, but if you are anything like us, we tend to try and wing it. So this year I have put together some handy Jam making tips to avoid runny marmalade that has been cooking for 8 hours.


  • Use a thick-bottomed pan that’s wider than it is tall
  • The quicker the better – so heat up your sugar before you add it to the oranges by placing it in a saucepan for 15mins at a moderate heat, but avoid caramelizing it.
  • Heat the oranges for 10 minutes before adding the sugar to evaporate water and ensure the rind has started to soften.
  • Never add water.
  • You can skim off the scum at the end


Here is a great marmalade recipe from Nigella Lawson

  • 2kg Seville oranges
  • 4 lemons
  • 7 pints water
  • 4kg granulated sugar