Mary Berry Seville Orange Marmalade Recipe

This Mary Berry Seville Orange Marmalade is a classic preserve with a bold citrus flavour, gentle bitterness, and a glossy set. Made using traditional methods, it captures the sharp, fragrant character that Seville oranges are famous for. The balance between sweetness and bitterness is what makes this marmalade so special, spreading beautifully on toast or spooned into bakes.

Marmalade-making takes time, but it’s not complicated. With patience and careful steps, the results are deeply rewarding. Inspired by the clear, reliable approach of Mary Berry, this recipe focuses on flavour extraction, correct setting, and consistency.

What Is Mary Berry Seville Orange Marmalade?

Mary Berry Seville Orange Marmalade is a traditional British preserve made from Seville oranges, sugar, and water. The peel is finely sliced, the juice and pith are used to extract natural pectin, and the mixture is boiled until it reaches the setting point.

It’s known for its deep orange colour, slightly bitter edge, and clean citrus finish.

Why This Recipe Is Worth Trying

• Bold citrus flavour – distinctive Seville orange bitterness
• Traditional texture – clear set with suspended peel
• Long shelf life – perfect for batch making
• Versatile use – breakfast, baking, and glazing
• Satisfying process – rewarding from start to finish

Essential Ingredients to Make Mary Berry Seville Orange Marmalade

• Seville oranges – 1 kg
• Lemons – 2
• Water – 2.3 litres
• Granulated sugar – 2 kg

Handy Kitchen Tools for Best Results

• Large preserving pan
• Sharp knife
• Muslin cloth or a clean tea towel
• Heatproof bowl
• Wooden spoon
• Sterilised jars with lids

Step-by-Step Guide to Making Mary Berry Seville Orange Marmalade

• Prepare the fruit – Wash the oranges and lemons thoroughly. Cut them in half and squeeze out the juice, collecting it in a large bowl. Remove the pips and set them aside, as they contain natural pectin.
• Slice the peel finely – Scoop out the flesh and pith from the orange halves, then slice the peel into thin shreds. Even slicing helps the peel cook evenly and look neat in the finished marmalade.
• Tie the pips – Place all the reserved pips and pith into a piece of muslin and tie securely. This allows the pectin to release during cooking without clouding the marmalade.
• Cook the fruit gently – Put the sliced peel, juices, water, and the muslin bag into the preserving pan. Bring to a gentle boil, then simmer until the peel is completely soft. This stage can take up to two hours and is key to a good texture.
• Warm the sugar – While the peel cooks, warm the sugar gently in the oven. This helps it dissolve quickly and prevents the marmalade temperature from dropping later.
• Add sugar carefully – Remove the muslin bag, squeezing it well to extract as much pectin-rich liquid as possible. Add the warmed sugar to the pan and stir over low heat until fully dissolved.
• Boil to setting point – Increase the heat and bring the marmalade to a rolling boil. Boil rapidly until the setting point is reached, testing regularly using the wrinkle test on a cold plate.
• Skim and settle – Remove any surface scum, then let the marmalade stand for about 10 minutes. This allows the peel to distribute evenly instead of floating.
• Jar the marmalade – Pour into hot, sterilised jars and seal immediately. Leave undisturbed to cool and set.

What I Got Wrong (And How I Fixed It)

• Floating peel – Not resting the marmalade before jarring caused this; letting it stand fixed the issue.
• Runny set – Boiling too briefly was the problem; testing properly ensured a good set.
• Bitter flavour – Overcooking the peel intensified bitterness; gentle simmering worked better.
• Cloudy marmalade – Skipping the muslin bag caused this; straining pith solved it.

Healthier Version of Mary Berry Seville Orange Marmalade

True marmalade relies on sugar for setting and preservation, but you can slightly reduce the sugar for a softer set. Keep in mind this shortens shelf life and creates a looser texture.

Ingredient Substitutions for Mary Berry Seville Orange Marmalade

• Seville oranges (1 kg) – Use a mix of sweet oranges and grapefruit
• Lemons (2) – Add extra acidity if Seville oranges are less sharp
• Granulated sugar (2 kg) – Jam sugar for a firmer set
• Water (2.3 litres) – No substitution recommended

Pairing Ideas: What to Serve With Mary Berry Seville Orange Marmalade

• Hot buttered toast – Classic and simple
• Croissants or brioche – Rich and indulgent
• Sponge cakes – Perfect for filling and glazing
• Yoghurt swirl – Adds citrus brightness
• Cheese boards – Balance sharp cheeses

Expert Tips to Make Perfect Mary Berry Seville Orange Marmalade

• Slice peel evenly – Improves texture and appearance
• Simmer patiently – Soft peel matters more than speed
• Warm the sugar – Helps maintain temperature
• Test setting often – Prevents overboiling
• Rest before jarring – Keeps peel suspended
• Use a wide pan – Aids evaporation and clarity

Creative Ways to Customize Mary Berry Seville Orange Marmalade

• Whisky infusion – Add a splash before jarring
• Spiced version – Add cinnamon or star anise during simmering
• Vanilla note – Stir in vanilla pod seeds
• Fine-cut style – Slice peel very thin
• Chunky marmalade – Leave peel wider for texture

Storing Mary Berry Seville Orange Marmalade the Right Way

• Cool, dark storage – Keeps jars stable
• Unopened shelf life – Up to one year
• Refrigerate after opening – Maintains freshness
• Use a clean spoon – Prevents contamination

How to Reheat Mary Berry Seville Orange Marmalade (If Needed)

If the marmalade becomes too firm, warm it gently in a saucepan over low heat, stirring slowly until loosened. Avoid boiling, as this can affect the set.

Nutritional Breakdown (Per Serving)

• Calories: ~50 kcal
• Carbohydrates: ~13 g
• Fats: ~0 g
• Protein: ~0 g
• Sugar: ~12 g

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FAQs

Why didn’t my Seville orange marmalade set properly?

Marmalade usually fails to set if it hasn’t reached the setting point. The mixture needs to boil rapidly until it passes the wrinkle test on a cold plate. Removing it too early or not extracting enough pectin from the pips can result in a runny marmalade.

How fine should I slice the orange peel for marmalade?

The peel should be sliced evenly, either fine or medium, depending on preference. A very thick peel can stay tough, while a very thin peel softens faster and distributes more evenly through the marmalade.

Why is my marmalade too bitter?

Excess bitterness often comes from overcooking the peel or using too much pith. Simmer the peel gently until soft before adding sugar, and avoid prolonged boiling once the setting point is reached.

How do I stop the peel from floating in the jars?

Let the marmalade rest for about 10 minutes after boiling and before jarring. This cooling period thickens the mixture slightly and helps the peel suspend evenly instead of rising to the top.

Wrapping It Up

Mary Berry Seville Orange Marmalade is a true kitchen classic that rewards time and care. With its bright citrus flavour, glossy finish, and balanced bitterness, it’s the kind of preserve that makes simple food feel special. Once mastered, it becomes a seasonal ritual worth repeating every year.