Fran's Pink Navel Marmalade

Seville oranges favoured for their sour flavour are a traditional choice. They’re also packed with pips which contain pectin to aid setting. As they have a short season, other citrus fruits can make a great substitute. We love Sicilian pink navel oranges, supplied by our friends at Natoora, for a fresh-flavoured & quick marmalade as they contain very few pips, if any.


  • 1 kg pink navel oranges or other citrus fruit
  • 1 lemon
  • 1 litre water
  • 900g preserving sugar

Additional: Muslin cloth and cooking twine 


Makes approximately 2kg

Cooking time - 2 hours


  1. Cut the oranges and lemon into quarters and slice finely; remove all pips from the fruit
  2. Cut a square of muslin, place pips in the middle, gather edges together and tie securely
  3. Place fruit, pips in muslin and water in a medium to large thick-bottom pan; bring to the boil and simmer for 1 hour stirring frequently; if the water evaporates too quickly, you may add more water (200 ml max); the fruit should soften and break down
  4. Remove the pips bag and, when cool enough to handle, squeeze all juice back into pan and discard
  5. Add the sugar, mix well; select a medium heat to create a gentle rolling boil for 15 - 20 minutes, stirring constantly and checking that the fruit is not sticking to bottom of pan; the marmalade will thicken and reach a setting point temperature; N.B. at no point leave the marmalade unattended, it will need constant stirring
  6. Test for setting point; place a small spoonful of the marmalade onto a saucer and place in bottom of fridge for 7 minutes; it should form a skin and have a set consistency; if not, continue to carefully simmer; a thermometer may also be inserted into centre of the pan until a temperature of 105°C is reached
  7. Carefully transfer the marmalade to sterilised jars; allow to cool, then seal and label; store in a cool dark place for up to 4 months

BK Tips

  • Combine a variety of citrus fruits — oranges, clementines, mandarins, grapefruits, etc — to make your very own house marmalade
  • Preserving sugar contains pectin to help setting; once you gain confidence, try using brown sugar to achieve a beautiful dark marmalade
  • Ratio of fruit to sugar is 1 kg fruit : 900g sugar to adjust quantity