Homemade Seville orange marmalade is a real treat and always popular with B&B guests. Made with traditional bitter Seville oranges, this easy marmalade recipe is ideal for beginners and has been tried and tested over years of making marmalade in my own bed and breakfast kitchen.

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📅 Updated December 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

Prepare Before You Start

• Put the sugar somewhere to warm.
  An airing cupboard is ideal, or the oven on its lowest setting.

• Sterilise your jars and lids now.
  Do this early so they’re ready when the marmalade is finished.

  • Dishwasher on the hottest cycle, or

  • Half-fill jars with water and microwave on full power until boiling for at least one minute

  • Boil metal screw-top lids in a saucepan for 5 minutes

• Place a couple of saucers in the freezer. These are for testing the set later.

Cook the Oranges

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

• Pour in 4 pints of cold water. Add a little extra if the oranges aren’t fully covered.

• Bring to the boil, then cover with a lid and simmer very gently for about 2 hours, or until the oranges are completely soft.
  You can also cook them in a low oven or the bottom of the AGA.

Extract the Pectin

• When the oranges are tender, place a colander over a large deep plate or bowl.

• Lift the oranges out and let them drain, keeping the cooking liquid in the pan.

• Once cool enough to handle, cut the oranges in half and scoop out all the pith and pips.
  Add these back into the cooking liquid.

• Bring the liquid to the boil and simmer, uncovered, for 7 minutes.

• Strain through a sieve, pressing firmly with a spoon to extract as much thick liquid as possible.
  This liquid is full of pectin and is essential for setting.

Make the Marmalade – First Batch

This recipe is made in two batches.
It makes the boiling easier to control and gives you the option to vary flavours if you want.

• Pour half of the strained liquid into a large preserving pan.

• Add 1.5 kg of the warmed sugar.

• Cut half of the cooked peel into strips, as thick or thin as you like.
  This is much easier once the oranges are cooked.

• Add the peel to the pan.

• Heat gently, stirring, until all the sugar has completely dissolved.

• Increase the heat and bring to a rolling boil that doesn’t die down when stirred.
  Boil rapidly for 15–20 minutes.

Test for a Set

• Spoon a little marmalade onto one of the cold saucers.

• Leave for a minute, then push it gently with your finger.
  If it wrinkles, it’s ready.

• If it doesn’t set, return to the heat, boil for another 5 minutes, and test again.

Jar the Marmalade

• Remove the pan from the heat and leave for 10 minutes.

• Spoon into warm, sterilised jars prepared earlier.
  Don’t use cold jars or you risk cracking the glass.

• Screw the lids on immediately.

• Leave to cool, then label with the date.

Repeat for the Second Batch

• Repeat the entire process using the remaining liquid, peel and sugar.

This is where you can vary things if you want — for example, replacing some of the sugar with dark muscovado for a darker marmalade.

Yield

This recipe makes around 9–10 x 1 lb 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 very warm  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 Warm Jars with Hot Marmalade – A sudden temperature change is the main cause of cracks. Make sure your jars are still warm, but not hot straight from the oven,  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