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Smoking Chimney

Recipes from a working kitchen · Cape Town

Orange Marmalade

By Marna Ross Updated 12 August 2026 4.68 from 31 ratings
If you want to make fantastic Seville orange marmalade, then this recipe is just for you! While working at Augusta Kleinbosch Guest Farm, the owner once bought a whole lot of fresh oranges and I decided to make Seville orange marmalade for the breakfast table for the guests. And oh boy, it was a winner! The guests loved it with the breakfast toast! If you want more lovely preserve recipes, try my onion marmalade recipe, as well as the tomato and chili jam recipe. Both are equally good as the Seville orange marmalade.
A jar of thick, glassy bitter sweet Seville orange marmalade jam showing citrus rinds.
Prep 40 min
Cook 1 h 45 m
Total 2 h 25 m
Serves 1

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Ingredients

  • 550 g small oranges
  • Juice of 1 lemon
  • 1.4 liter water
  • 1.1 kg sugar

Method

  1. To sterilize the jams jars, place them in a large saucepan and cover with cold water

  2. Bring the water to a boil and simmer for about 10-15 minutes

  3. Remove from the water with tongs - be careful not to burn

  4. Place them upside down on a clean surface to dry out while you are making the marmalade

  5. Begin with the marmalade by cutting the oranges in half

  6. Use a metal spoon and scoop out the flesh and collect the juice

  7. Leave the pith behind

  8. Reserve the shells

  9. Put the flesh, pips and juice in a food processor and blend it until smooth

  10. Push the puree through a sieve into a large saucepan

  11. Clean the shells of the oranges by scooping out as much of the pith as possible - the shells must be clean to cut the rind

  12. Slice the rind into very, very thin matchstick strips and add these to the sieved flesh in the saucepan

  13. Pour the lemon juice and water into the saucepan and bring this to a boil

  14. Reduce the heat and simmer for 1-1½ hours until the rind is very soft and the mixture is reduced by half

  15. Over a low heat, add the sugar and stir until it has dissolved

  16. Boil for about 10 minutes and skim off any froth from the surface with a slotted spoon

  17. After the 10 minutes, test if the marmalade is cooked by spooning a little of the marmalade onto a cold plate and placing it in the fridge

  18. If it sets into a jelly, it is cooked

  19. If not yet fully cooked, cook further for another 5-10 minutes and test the marmalade again

  20. Allow the marmalade to cool slightly and then pout into the sterilized jars

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