Homemade marmalade is a real treat and loved by B&B guests. And the very best of marmalades is that made with Seville oranges. I think ( after years of making it at my own B&B ) that this is the best easy Seville orange marmalade recipe for beginners.

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📅 Updated on February 2025: This post has been refreshed with new marmalade-making tips, FAQs, and advice to help you create the perfect homemade marmalade.

These days you can buy just about every fruit and vegetable all year round, but Seville oranges are one of the few fruits that you can still only buy in season. 

If you want to make some marmalade and Seville oranges aren't available, I highly recommend this Three Fruit Marmalade Recipe

Why Homemade Marmalade is Perfect for B&B Guests

Homemade marmalade is the perfect addition to your B&B breakfast table because it adds a personal, thoughtful touch that guests truly appreciate. Offering something handmade sets your B&B apart from chain hotels and makes your guests feel special. It’s not just about the taste—although nothing beats the zesty, vibrant flavour of homemade marmalade—it’s also about the story behind it. Guests love hearing that the marmalade they’re enjoying was made in your own kitchen, especially if it uses local or seasonal ingredients like Seville oranges. Consider selling jars of your marmalade as a keepsake for guests to take home or giving them as parting gifts. Just remember, if you sell your marmalade, don’t underprice it—handmade preserves are a luxury item, and your time and effort are worth reflecting in the price.

When I ran my B&B, homemade marmalade was one of those little touches that guests always raved about. But running a B&B isn’t just about great breakfasts—it’s about creating an experience that keeps guests coming back. If you're dreaming of starting your own B&B, my B&B First Steps Workshop is the perfect place to start.

And for a complete step-by-step guide to running a successful B&B, check out my Complete B&B Course, where I share everything from crafting the perfect breakfast to making your business run smoothly. Find out more here!

Why Seville Oranges Are Perfect for Marmalade (and How to Use Them Year-Round)

In January, start looking out for these bitter oranges in your local greengrocers.  You can also occasionally find them in the supermarket. They are in season through to the end of February. I get very excited when they first appear, buying kilos of them to make the hundreds of jars of marmalade I get through at the B&B in a year. However after my 3rd batch I get bored of marmalade making.

I was explaining this dilemma to my lovely neighbours, when they provided me with the solution. Seville oranges freeze beautifully. You do not need to do anything with them apart from wash them, stick them in a bag and put them in the freezer. When you run out of marmalade you can cook them from frozen as per the recipe below.

My husband likes dark marmalade. To achieve this I replace 6oz of the white sugar with 6 oz of dark Muscovado sugar. The great thing about this recipe is because it is made in 2 batches you could make half ordinary marmalade and half Muscovado marmalade.

Pro Tips for Marmalade Success

🍊Use a really large preserving pan. The marmalade does boil up to twice its volume when it's going at full boil.

🍊 Make sure you have a really hot heat to get it to boil properly ( the first time I made it, it took 6 hours to get to boiling point because my AGA hot plate wasn't hot enough! )

🍊 Allow a whole a day to make it. You can't rush the process. And it ALWAYS takes longer than you think it will. I prefer a cold gloomy day when there's a good black and white movie on the kitchen tv

🍊Never start marmalade making when you have B&B guests arriving that day. One of the laws of marmalade making is that, no matter what time you start the process, the doorbell will always go at the exact point you need to be focussing all of your attention on getting the marmalade to set! 😉

This recipe is based on Mary Berry's marmalade recipe.

If you love making marmalade but dread the hassle of planning meals around your busy schedule, my Google Sheets Meal Planner is a game-changer. It helps you stay organised, save time, and reduce food waste—so you can focus on perfecting your preserves rather than stressing over what’s for dinner.Check it out here!

Seville Orange Marmalade Recipe

Step-by-Step Guide to Making Seville Orange Marmalade

Ingredients

1.5 kg Seville Oranges
Juice and pips of 2 lemons
3 kg granulated sugar
4 pints of water

Method

Put the sugar somewhere to warm. The airing cupboard ( or in an oven at lowest setting )  will do nicely.

Place a couple of saucers in the freezer ready to test whether the marmalade is set or not.

Put the oranges and lemon juice and pips into a large pan.

Pour in 4 pints of cold water. Add a bit extra if it does not cover the oranges.

Bring to the boil, then pop on the lid and simmer at the lowest heat possible for 2 hours or until the oranges are soft. You can also put them in a low oven or the bottom of the AGA if you have one.

When the oranges are tender, put a colander over a large deep plate and put the oranges into drain, leaving the cooking liquid in the pan for now.

When they have cooled enough to handle, cut the oranges in half and scoop out all of the pith and pips into the liquid in the pan.

Bring to the boil for 7 minutes with the lid off.

Strain the liquid through a sieve, pressing it through with a spoon. You need as much of this thick liquid as possible as it is full of pectin which will make the marmalade set.

You now put half of the liquid into a large preserving pan.

Put 1.5 kg of the warmed sugar into the pan.

Cut the peel into strips - as thin or as thick as you like ( this is much easier when the oranges are cooked than when doing it raw ). Add half of the peel to the pan.

Heat the liquid, sugar and peel on a low heat until all of the sugar has dissolved. Then increase the temperature until it is boiling and will not calm down even when you stir it. Then boil rapidly for 15-20 minutes.

Test for a set by putting a teaspoon of marmalade on a plate that has been in the freezer. If it is set then, after a minute, it will wrinkle up when you pull your finger through it.

If it hasn't set then return to the heat and boil for another 5 minutes and repeat the testing process.

Leave for 10 minutes then put into warm sterilised glass jars. Make sure the glass jars are warm and not straight from the oven or you could well end up with a mess of broken glass and hot marmalade.

The easiest way to sterilise the jars is by putting them in the dishwasher on the hottest setting. If you don't have time to do this then fill them half full of water then put them in the microwave on full power until the water has boiled for at least a minute .

I always use screw cap lids, which you can buy online  - much less hassle then waxed paper and cellophane.

Put the screw caps on as soon as the marmalade is in the jar, then label with the date when cool.

Repeat the whole process with the other half of the liquid, peel and sugar.

This recipe will make about 9 or 10 1lb jars of marmalade

How to Make Perfect Marmalade FAQ: Your Top Questions Answered

1. What are the best oranges for making marmalade?

Seville oranges are the gold standard for marmalade due to their high pectin content and tart flavour, which balance perfectly with the sugar. However, if they’re out of season, you can use a mix of other citrus fruits, like oranges, lemons, and grapefruits, to create a similar effect. Check out my easy Three Fruit Marmalade Recipe

2. Can I freeze Seville oranges for later use?

Yes! Seville oranges freeze beautifully. Just wash them, place them in a freezer bag, and pop them in the freezer. You can cook them from frozen when you’re ready to make your next batch of marmalade.

3. How do I know when my marmalade has reached its setting point?

The easiest way is the "wrinkle test." Place a small plate in the freezer before you start cooking. When you think the marmalade is ready, spoon a little onto the plate and let it cool for a minute. Push it gently with your finger—if it wrinkles, it’s set!

4. How long does homemade marmalade last?

When stored in sterilised jars with airtight lids, homemade marmalade can last up to a year in a cool, dark place. Once opened, store in the fridge and use within a month.

5. Can I sell homemade marmalade to guests?

Yes, but be sure to check local food safety regulations first. You'll need to include the ingredients and what the composition is ( e.g. how much sugar to fruit ), and also ensure that you follow food safety guidelines.  Take a look at the UK Gov website for more details.  Homemade marmalade is a luxury item, so price it accordingly to reflect the quality and effort you’ve put into it. Alternatively, jars of marmalade can also make wonderful gifts for guests.

6. What’s the difference between marmalade and jam?

Marmalade is typically made with citrus fruits, especially oranges, and includes the peel, giving it a slightly bitter taste. Jam, on the other hand, is made with a wider variety of fruits and doesn’t usually include peel.

7. Can I make marmalade without sugar?

Sugar is essential in traditional marmalade recipes, not only for sweetness but also for preservation and setting. 

8. Why does my marmalade look cloudy?

Cloudy marmalade can happen if the sugar wasn’t fully dissolved before bringing the mixture to a boil. Next time, heat the mixture gently and stir until all the sugar is completely dissolved before turning up the heat.

9. How can I add flavour twists to my marmalade?

You can experiment by adding ingredients like ginger, whiskey, vanilla, or spices such as cinnamon and cardamom during the cooking process. Just be sure to taste-test and adjust quantities to keep the balance right.

10. What equipment do I need to make marmalade?

At minimum, you’ll need a large preserving pan, a long spoon, a thermometer (optional but helpful), sterilised jars, and a fine sieve or muslin for straining the pith and seeds.

11. How Do I Sterilise Jars for Marmalade?

Sterilising jars properly is essential to ensure your marmalade stays fresh and safe to eat. Here are three easy methods:

1. Oven Method:

• Preheat your oven to 120°C (250°F).
• Wash the jars in warm, soapy water and rinse well.
• Place the jars (without lids) on a baking tray and heat for 15 minutes.

2. Dishwasher Method:

• Run the jars through the hottest cycle in your dishwasher.
• Use them while they’re still hot.

3. Microwave Method (for glass jars only, no metal lids!):

• Wash the jars in soapy water and rinse.
• Fill each jar halfway with water and microwave on high for 1–2 minutes until boiling.
• Empty the water and let the jars air dry upside down on a clean tea towel.

Don’t forget the lids!

• Boil metal lids in a saucepan of water for 5 minutes or place them in the oven for 10 minutes at 120°C.

For best results, fill the jars while they’re still hot to prevent cracking and seal immediately. 

Troubleshooting Tip: How to Prevent Jars from Cracking

There’s nothing worse than filling a jar with hot marmalade only for it to crack and shatter! Here’s how to prevent that from happening:

✅ Always Fill Hot Jars with Hot Marmalade – A sudden temperature change is the main cause of cracks. Make sure your jars are still warm when you pour in the marmalade.

✅ Place Jars on a Tea Towel – Instead of setting them directly on a cold worktop, put a folded tea towel underneath. This cushions the glass and helps regulate temperature.

✅ Avoid Over-Tightening Lids Immediately – Screw the lids on gently at first. As the jars cool, the lids will seal tightly on their own.

✅ Check for Chips or Cracks Before Use – Even the smallest crack can cause a jar to break when filled. Always inspect your jars before sterilising them.

If a jar does crack, don’t try to salvage the marmalade—it’s not worth the risk of hidden glass shards! Just clean up carefully and start fresh with a new jar.

Homemade marmalade is one of those little details that guests always comment on. For more little extras that your guests will love check out this blog post