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Dark & chunky marmalade

Dark & chunky marmalade in jars

Dark & chunky marmalade

Name: Dark & chunky marmalade
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Makes 4kg (10-12 jars)
Ingredients: 1 kg Seville oranges; 1 lemon; 1.5kg granulated sugar (or preserving sugar, if you like); 500g dark or light muscovado sugar (depending on how dark you want your marmalade to be); small knob of butter (optional); 2-6 tbsp whisky (optional)

Lulu Grimes

Published: February 11, 2026 at 10:56 AM

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Makes 4kg (10-12 jars)

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

plus at least 1 hr cooling

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Take the faff out of making marmalade with this treacly dark, thick-cut version using Seville oranges, which provide the ideal level of bitterness

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 kg Seville oranges
1 lemon
1.5kg granulated sugar

(or preserving sugar, if you like)
500g dark or light muscovado sugar

(depending on how dark you want your marmalade to be)
small knob of butter

(optional)
2-6 tbsp whisky

(optional)

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Nutrition: Per serving (per tbsp)

kcal39
fat0g
saturates0g
carbs10g
sugars9g
fibre0.1g
protein0g
salt0g

Method

step 1

Cut the oranges in half through the stem and put in a large pan. Take the peel off the lemon using a vegetable peeler and add this, then quarter the lemon, cut out the flesh and pips, add these to the pan and discard the pith (if your lemon is very thin-skinned, skip this step). Add 2 litres water to the fruit and bring the pan to the boil. Reduce the heat to a simmer, cover with a lid (leaving a crack for the steam to escape) and cook for 30 mins.
step 2

Scoop the oranges out into a colander, collecting any juices in a bowl. Scoop out and discard the lemon peel. Leave everything to cool for 1 hr, or overnight.
step 3

Scoop the flesh and pips out of the orange halves and into the liquid in the pan. Pour in any juices from the bowl and bring to a simmer. Cook for 30 mins. Meanwhile, cut the orange peel into slivers, as fine or chunky as you like. The peel should still be firm enough to slice easily with a sharp knife.
step 4

Once the liquid, flesh and pips have cooked for 30 mins, drain into a large bowl through a fine sieve, wipe the pan out and pour the liquid back in. Put a couple of saucers or small plates in the freezer to chill. Add the sugars to the liquid, then warm over a low heat, stirring until dissolved. Add the sliced peel, then turn up the heat and boil rapidly until the setting point is reached – this should take between 6-15 mins, but sometimes it takes a lot longer. If you have a thermometer, the temperature should reach 105C (or 104.5C, if you’re being precise). Check it at 6 mins, then keep checking if needed. To test for setting point, turn off the heat, take a cold saucer out of the freezer and spoon on a little blob of the marmalade. Leave for a moment, then push the marmalade using your finger. If the surface wrinkles, it’s ready; if not, boil for a few more minutes and test again using the other cold saucer. Turn off the heat and leave for 15 mins, then add the butter, if using (it helps disperse any foam).
step 5

While the marmalade cools slightly, wash all the jars in hot, soapy water and dry upside-down. You can run them through a dishwasher’s hot wash if you have a load you need to put on. If you’re using Kilner jars or similar, wash the rubber seals as well. Put all the hot jars next to each other, tip 2 tbsp whisky into one (if using), put the lid on and swirl it around to coat the inside of the jar, then tip into the next and so on until all the jars have a coating. Tip any remaining whisky into the marmalade and add another few tablespoons, if you like. Spoon or pour the marmalade into the jars, using the funnel if you have one and filling each one up to the top of the neck (I use a ¼ cup measure or small heatproof jug). Screw on the lids and don’t forget to label them. Will keep sealed for a year.

Recipe from Good Food magazine, March 2026

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