Delia Smith’s Marmalade is made with Seville oranges, lemon, water, preserving sugar, and a little butter. This traditional marmalade recipe creates a delicious spread that takes about 3 hours and 10 minutes to prepare and can serve up to 10 people.
Delia Smith Marmalade Ingredients
- 1kg Seville oranges (rough skin is best) | 2.2 lbs Seville oranges
- 1 large lemon
- 2.5 litres water | 8 ¾ cups water
- 2kg preserving sugar | 4.4 lbs preserving sugar
- A little butter
How To Make Delia Smith Marmalade
- Prepare the pan: Lightly butter the bottom of a large saucepan so the marmalade doesn’t stick.
- Juice the fruits: Cut the oranges and lemon in half, squeeze out the juice, and pour it into the pan with the water. Put the pips (seeds) and any white bits into a piece of muslin (a thin cloth).
- Cut the peel: Cut the orange peel into thin or thick slices, whichever you prefer, and add them to the pan. Tie the muslin with the pips and white bits and hang it inside the pan by tying it to the handle.
- Cook gently: Bring the mixture to a simmer (low boil) and cook uncovered for about 2 hours until the peel is soft. Check by squeezing a piece between your fingers—it should be easy to press.
- Get plates ready: Put 3 plates in the fridge or freezer to cool. You’ll use these to test if the marmalade is ready.
- Add sugar: Take out the muslin bag, squeeze out the sticky liquid (this helps the marmalade set), and stir it back into the pan. Add the sugar and stir over low heat until it dissolves completely.
- Boil: Turn the heat up high and bring the mixture to a strong boil. Boil for 15 minutes, stirring now and then.
- Test for setting: Take the pan off the heat. Put a little marmalade on one of the cold plates and put it back in the fridge for a few minutes. Push the marmalade with your finger—if it wrinkles, it’s ready. If not, keep boiling and test every 5 minutes.
- Finish: Once the marmalade is set, remove it from the heat. Stir in a little butter to remove any foam on top, and let it sit for 20 minutes.
- Jar the marmalade: Wash your jars with soapy water, rinse, and heat them in a medium oven for 5 minutes to sterilize. Use a funnel and ladle to pour the marmalade into the warm jars, filling them up to the neck. Put the waxed paper on top and seal with the lids while still hot.
- Store: Label the jars when they’re cool and store them in a cool, dark place.
Recipe Tips
- Use Seville oranges: Seville oranges have the best flavor and pectin content for marmalade. Choose ones with rough skin for the best results.
- Don’t rush the simmering: Let the orange peel simmer gently for the full 2 hours until it’s completely soft. This ensures the marmalade has the right texture.
- Dissolve sugar completely: Stir the sugar into the mixture over low heat until it’s fully dissolved before boiling. If you don’t, the marmalade might turn out grainy.
- Test for setting: Use the cold plate test to check if the marmalade is set. If it wrinkles when you push it, it’s ready. Don’t skip this step, or the marmalade may be too runny.
- Sterilize jars properly: Make sure your jars are clean and heated before adding the marmalade. This prevents spoilage and helps the marmalade last longer.
What To Serve With Marmalade?
This sweet and tangy marmalade pairs well with buttered toast, scones, crumpets, or English muffins. It can also be served alongside pancakes, waffles, croissants, or freshly baked bread for a delicious breakfast.
How To Store Leftovers Marmalade?
- Refrigerate: Let the marmalade cool to room temperature after cooking. Once cooled, transfer it to a clean, airtight jar and store it in the refrigerator. Marmalade can be kept in the fridge for up to 3 months.
- Freeze: Marmalade is not recommended for freezing because it can change the texture and flavor. Instead, store it in the fridge as mentioned above.
Delia Smith Marmalade Nutrition Facts
Serving Size: 50 grams
- Calories: 123
- Total Fat: 0.0g
- Saturated Fat: 0.0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 16mg
- Total Carbohydrate: 31.5g
- Dietary Fiber: 0.3g
- Sugars: 31.0g
- Protein: 0.1g
Try More Delia Smith Recipes:
- Delia Smith Chocolate Roulade
- Delia Smith Mushroom Soup
- Delia Smith Chicken Paprika
- Delia Smith Sticky Toffee Pudding
Delia Smith Marmalade Recipe
Description
Delia Smith’s Marmalade is made with Seville oranges, lemon, water, preserving sugar, and a little butter. This traditional marmalade recipe creates a delicious spread that takes about 3 hours and 10 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the pan: Lightly butter the bottom of a large saucepan so the marmalade doesn’t stick.
- Juice the fruits: Cut the oranges and lemon in half, squeeze out the juice, and pour it into the pan with the water. Put the pips (seeds) and any white bits into a piece of muslin (a thin cloth).
- Cut the peel: Cut the orange peel into thin or thick slices, whichever you prefer, and add them to the pan. Tie the muslin with the pips and white bits and hang it inside the pan by tying it to the handle.
- Cook gently: Bring the mixture to a simmer (low boil) and cook uncovered for about 2 hours until the peel is soft. Check by squeezing a piece between your fingers—it should be easy to press.
- Get plates ready: Put 3 plates in the fridge or freezer to cool. You’ll use these to test if the marmalade is ready.
- Add sugar: Take out the muslin bag, squeeze out the sticky liquid (this helps the marmalade set), and stir it back into the pan. Add the sugar and stir over low heat until it dissolves completely.
- Boil: Turn the heat up high and bring the mixture to a strong boil. Boil for 15 minutes, stirring now and then.
- Test for setting: Take the pan off the heat. Put a little marmalade on one of the cold plates and put it back in the fridge for a few minutes. Push the marmalade with your finger—if it wrinkles, it’s ready. If not, keep boiling and test every 5 minutes.
- Finish: Once the marmalade is set, remove it from the heat. Stir in a little butter to remove any foam on top, and let it sit for 20 minutes.
- Jar the marmalade: Wash your jars with soapy water, rinse, and heat them in a medium oven for 5 minutes to sterilize. Use a funnel and ladle to pour the marmalade into the warm jars, filling them up to the neck. Put the waxed paper on top and seal with the lids while still hot.
- Store: Label the jars when they’re cool and store them in a cool, dark place.
Notes
- Use Seville oranges: Seville oranges have the best flavor and pectin content for marmalade. Choose ones with rough skin for the best results.
- Don’t rush the simmering: Let the orange peel simmer gently for the full 2 hours until it’s completely soft. This ensures the marmalade has the right texture.
- Dissolve sugar completely: Stir the sugar into the mixture over low heat until it’s fully dissolved before boiling. If you don’t, the marmalade might turn out grainy.
- Test for setting: Use the cold plate test to check if the marmalade is set. If it wrinkles when you push it, it’s ready. Don’t skip this step, or the marmalade may be too runny.
- Sterilize jars properly: Make sure your jars are clean and heated before adding the marmalade. This prevents spoilage and helps the marmalade last longer.
Delia Smith Marmalade Recipe