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Top tips for making marmalade: Make sure you soften the peel enough when cooking it. This is one of the most common mistakes when making marmalade. Also, while you're testing your marmalade to see if it's set, take it off the boil. Otherwise you risk boiling away the water content, and could end up with dark over thickened marmalade.

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1. Thinly slice the oranges and remove all pips. Place in a large saucepan with the water.

2. Simmer gently uncovered for 1 ½ hours or until the peel is tender and the mixture thick.

3. Add the Jam sugar and heat gently, stirring continuously until dissolved. Do not allow to boil. Add the butter and while continuing to stir, increase the heat until mixture starts to boil. Boil for 4 minutes.

4. Remove from the heat and leave to cool for 3 – 4 minutes before placing into jars.


  1. 900g/2lb of Sweet Oranges
  2. 1kg/2.2 lb of Gem Preserving Sugar
  3. A Knob of Butter
  4. 1 litre/2 Pints of Water