Homemade Seville Orange Marmalade - Joybilee Farm Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Seville Orange Marmalade

  • Author: Chris
  • Prep Time: 30 min
  • Cook Time: 90 min
  • Total Time: 2 hours
  • Yield: 6 cups 1x
  • Category: marmalade


An easy and delicious Seville orange marmalade recipe, to make at home.


  • 7 Seville oranges, organic if possible
  • 6 cups organic sugar
  • 7 cups water
  • 1 vanilla bean, split
  • ¼ teaspoon butter


  1. Scrub oranges to remove grime, wax, and pesticides.
  2. Cut each orange in half.  Use a citrus reamer to extract the juice.  Set the juice aside.
  3. Scoop out the pulp and seeds with a large spoon, set aside. Leave the pith on the peel.
  4. Cut the peel  into fine strips, as if you are making candied peel.   Cut longer peels in half.
  5. In a heavy bottomed 4 quart pot, combine juice, prepared peel and water.
  6. Using a clean handkerchief, tie up the pulp and seeds securely with butcher twine and add the package to the pot where you are cooking your Seville orange marmalade.
  7. Bring pot to a boil and turn down the heat so that the pot remains at a simmer.  Simmer the pot for 3 hours, until the peel is soft and translucent.  Do not discard simmering water.
  8. Remove the handkerchief. Press it with the back of a wooden spoon to remove as much juice as possible.  Return this juice to the pot.
  9. Measure the volume of the peels and their liquid.  You should have a total of 6 cups.  If you are short add enough additional water to bring the volume up to 6 cups.
  10. Stir in sugar.  Continue to stir until sugar is fully dissolved.  Split vanilla bean in half lengthwise.  Using the tip of a paring knife, scrape out the soft inner part of the vanilla bean.  Add to pot.  Break vanilla bean halves in half.  Add to pot.
  11. Over medium heat, bring sugar to a full, rolling boil.  Add ¼ teaspoon of butter to prevent foaming.  Boil the pot, stirring often, until the mixture reaches 220°F on a candy thermometer.  Remove your Seville orange marmalade from the heat.
  12. Skim the pot to remove any foam.  Set the foam aside to include in a barbecue sauce or meat baste.  Remove vanilla bean pieces.  Set aside to use in tea. You can dry them out to save for later, or use immediately.
  13. Pour the Seville orange marmalade into jam jars. Wipe the jar rims to remove any spills.  Cover with prepared 2 part lids.
  14. Process the marmalade in a boiling water bath canner for 10 minutes on a rapid boil.  Remove from canner and allow to cool on a towel on the counter until the seals are complete and jars are fully cooled.  Label and date.

Recipe Card powered byTasty Recipes