Sybil Kapoor’s Marmalade

I found this excellent recipe at the Ludlow Food Centre ( and it is the easiest, most 'fail-safe' recipe for marmalade I've ever made!


1.225kg organic Seville oranges
1.7 litres of water
1.4kg granulated sugar
1 heaped teaspoon black treacle


  • Wash all fruit
  • Place in large pan with water, cover, bring to the boil and simmer gently for 1.5 hours or until the fruit is very soft and easily pierced with a knife
  • Transfer fruit to a bowl, leaving the cooking liquid in the pan
  • When oranges are cool, slice in half and scrape the pulp, pips and most of the pith into the pan, making sure that the pulp is mashed up
  • Return to the boil and reduce by half (takes about 20 minutes) before straining it into a jam pan
  • Slice all the orange skins into thin or thick strips, according to taste
  • Add to the jam pan. Clip a jam thermometer to the side of the pan return to the boil before mixing in the sugar and black treacle
  • Stir until they\'re completely dissolved, then increase the heat and vigorously boil the marmalade for about 5 minutes, until it reaches setting point (106 degrees Centigrade)
  • If you don\'t have a thermometer, test by dropping a spoon of marmalade onto a chilled saucer - as it cools a skin will form, if this wrinkles when gently pushed, the setting point has been reached
  • Remove from the heat and leave to sit for 10 minutes, stirring occasionally to distribute the peel evenly
  • Pour into warm, dry, sterilised jars, cover with wax paper discs, seal and label.