Delia Smith Marmalade Recipe

You don’t forget the scent of bubbling oranges once it hits your nose — not if you grew up in a British kitchen in the wintertime. I remember being barely tall enough to see over the countertop, watching the amber liquid fizz and spit in the pot while Nan shooed me away from touching it.

This Delia Smith marmalade recipe is a beautiful echo of those memories: citrus bright, naturally thickened, and sweet enough to lift a dreary morning. It’s simple, satisfying, and a proper little ode to homemade preserves. And unlike Nan’s version, it doesn’t take hours or require a copper cauldron to make.

Ingredients List

• 2.0 to 2.3 pounds of oranges (about 4 medium) — Seville if you can find them; otherwise, go for firm, ripe ones.
• 1 lemon, zest and juice — brightens everything and helps with the set.
• 1/3 cup water
• 4 cups granulated sugar — don’t skimp here; it’s the preserve base.

How to Make It

1. Scrub your fruit well – especially if they’re waxed. You want the peels clean, not coated in mystery gloss.
2. Peel the oranges and trim the ends. Cut each one into 8 pieces. Remove all seeds — every last one, or they’ll sneak in that bitter edge you don’t want.
3. Chop the oranges. I pulse mine in a food processor until the rind is in little flecks, but if you prefer a chunkier marmalade, chop by hand. Either way, put a small plate in the freezer now — it’ll help test for doneness later.
4. Tip the oranges into a big saucepan. Add your lemon juice and zest.
5. In a separate bowl, mix the sugar and water, then stir that into the pan.
6. Bring it to a boil. Once it starts bubbling, reduce to a gentle simmer. Stir every now and then, and let it cook for about 30–35 minutes. You’ll see it start to thicken — the colour darkens slightly, and the bubbles go from watery to slower and more syrupy.
7. Test for doneness. Drop a bit on that frozen plate. Wait a few seconds, then run your finger through it. If it wrinkles, it’s ready. If not, give it a few more minutes and try again.
8. Pour into clean jars. Let it cool a little first (not boiling hot, or you’ll fog the jars). Seal and let cool completely.

I usually burn my tongue here. Every time. Zero patience.

Common Mistakes

Why is my marmalade runny?
You probably didn’t simmer it long enough. Let it bubble gently until it passes the wrinkle test on a cold plate.

Why does it taste bitter?
Either you left in seeds or overcooked it. Also, some oranges just have more bitterness — balance it with a bit more sugar next time if needed.

Can I use less sugar?
You can, but marmalade may not set properly and won’t last as long. I once tried halving the sugar and ended up with citrus soup.

Why didn’t it gel even after 40 minutes?
Some fruits have less natural pectin. Add a squeeze more lemon or just cook it a bit longer.

Storage and Reheating Tips

Fridge:
Store in sealed jars in the fridge for up to 2 weeks. The flavour sharpens after a day or two — even better.

Freezer:
You can freeze marmalade for up to 3 months. Use freezer-safe containers, leave some space at the top for expansion, and thaw in the fridge overnight.

Reheating:
For spreading ease, warm gently in the microwave (10 seconds max) or set the jar in warm water for a few minutes.

What to Serve With It

• Hot buttered toast — obviously. Nothing else needed.
• Victoria sponge — swirl it between the layers instead of jam.
• Pork chops or gammon — use it as a glaze and thank me later.

And if you’re feeling fancy, try a dollop on a cheeseboard next to a wedge of brie. Sounds mad. Tastes brilliant.

FAQ Section

Can I make this with Seville oranges?
Yes — they’re actually the best choice. More tart, more pectin, more punch.

Can I make it without sugar or with honey?
Not this recipe. Marmalade relies on sugar to set. Honey’s too soft and won’t gel the same.

Is this recipe gluten-free?
Absolutely — no flour, just fruit, sugar, and water.

Can I double the batch?
You can, but be warned: bigger pots take longer to reach the right gel stage, and the risk of overcooking goes up. Try a single batch first.

Try More Recipes:

• Delia Smith Rice Pudding
• Delia Smith Vegetarian Goulash
• Delia Smith All In One White Sauce
• Delia Curried Parsnip Soup