Victorian Marmalade
Whole Fruit - Ideal for small batches.

Makes a robust, full flavored marmalade with lots of peel. It's just, not, cheap!

Any type of Citrus Fruit can be used. The basic proportions are 1-1-1 for fruit, water, liquid.

Lets presume you have 6 Seville oranges that weigh 1kg (1000g)

1. Wash the fruit, weigh and note the weight. 1000g
2. Select a sauce pan just large enough for the fruit to sit on the bottom.
3. Add 1000g+15%=1150g of water, fruit should be covered/floating. You need enough water but not too much as it will be used later.
4. Boil the fruit until tender and soft, the fruit may collapse a bit. Probably take about 1.5 hours, roll over occasionally.
5. Remove from heat, drain off and retain liquid, allow to cool.
6. - - - Note: Jam pot should be quite deep, only fill ¼, mixture will spit and can boil up.
7. Working on a tray (to retain liquid), cut fruit in half and scrape contents into a course metal sieve. Allow to drain then remove pips/pits/seeds, or work pulp through sieve. Place all but pips/pits/seeds in jam pot. If you measure out your 1000g of retained liquid, use it to thin out the pulp/pip mixture while sieving.
8. Cut peel into suitable size strips/bits and place in jam pot. We use all of the peel, you may want less. We think ½ would be more than MaMade
9. Add about 1000g or less of the retained liquid. Too much liquid will have to be boiled off.
10. Place a test plate in your fridge.
11. Add 1000g of sugar, mix, then bring to a boil. Stir frequently. Keep the heat as low as possible to maintain a good boil. Helps to prevent burning.
12. When boiling you are looking for a finish temperature of 219-220f (103.5c) measured at centre of jam pot and liquid:
    • Probably ~218f (103c) the marmalade will be runny, best to aim for 220f (104.5c) .
    • Mixture needs to boil for at least 15 minutes, keep stirring
    • If the finish temperature is reached too quickly add a bit more of the retained liquid (or water).
    • If you have too much liquid in the pot just keep boiling.
13. When mixture is reaching finish temperature:
    • put a tablespoon of the liquid onto the cold plate and return to fridge.
    • After 2 minutes remove plate and tilt, mixture should run slowly (like Corn Syrup) and wrinkle (not smooth). Probably the best test! Accurate temperature measurement is difficult due to reflected heat from the burner.
    • ~216-217f (102-103c) the spitting will increase and marmalade will burn easily, keep stirring.
14. Remove from heat:
    • If foamy add a teaspoon of butter.
    • let stand for 5 minutes before bottling.
15. The 6 oranges make about 3-4 medium size(½ pint) bottles. We sterilize our bottles in oven 225f (107c) for 10-15 minutes

31 May 2025 we used 22 oranges to make 2 batches yielding 4 pint jars + 7 ½ pint jars

If we cannot obtain Seville Oranges - 2 table/sweet Oranges + 1 Lemon produces a similar Marmalade.

Have also tried - 2 Grapefruit 2 oranges 1 lemon.
Experimenting? Just use 1 orange.