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No seville orange marmalade, easy, simple, no muslin
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5 from 17 votes

Simple Shredless Orange Marmalade

A delightfully sharp and tangy golden shredless marmalade that will appeal to young and old alike. Simple to make all you need to worry about is what to spread it on!
Course Breakfast, Preserve
Cuisine British
Keyword orange, pectin free, step-by-step
Prep Time 35 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings 4 - 5 jars
Author Camilla Hawkins


  • 670 g Oranges I used Jaffa
  • 1.59 kg Granulated sugar can be warmed in oven to speed dissolving
  • 1.15 ltrs Water
  • 1 Lemon


  • Wash the fruit in warm water to get rid of the mineral oil coating (I use soapy water with a scouring sponge but I’ve seen you can also use a little vinegar in the water). Then rinse.
  • Pierce a hole in the end of the fruit (I used a large metal skewer).
  • Place the fruit and water in as small a pan as they will fit and cover with a lid.
  • Bring to the boil and then simmer gently until soft (about 1 ¾ hrs) and test with a skewer. Do not lift the lid at any point before the end.
  • When the fruit is easily pierced take out and place on a plate where you cut it into quarters, remove pips and slice fruit thinly.
  • Transfer the hot liquid to a large preserving pan and add the cut up pulp.
  • Place a few saucers in the freezer to test for set.
  • Bring the liquid and pulp to the boil and then add the sugar, keeping the heat low until the sugar is dissolved (stirring with a wooden spoon).
  • Once sugar is dissolved bring to the boil and boil hard for 12 minutes, still stirring.
  • Test a few drops on a saucer and put in the fridge for 2 minutes, if it forms a gel like crinkle when pushed it is ready. Otherwise carry on boiling for 3 minutes intervals and re-testing (mine took 15 minutes).
  • Remove any scum with a spoon.
  • Leave to cool a little then strain the marmalade through a metal sieve in stages squeezing the contents of the sieve with the back of a spoon.
  • Use a small ladle to fill hot sterilised jars and seal with lids or wax discs (allow to cool before topping with cellophane disc and rubber band).
  • Makes enough for 3 small Kilner jars and 2 large jam jars with a little extra for sampling.


To sterilize the jars and lids run through a dishwasher and then warm in oven at 120°C for 20 mins and keep in oven to stay hot until needed.