Quintessentially English, Marmelada is a fundamental component of the breakfast table here and, for Geordie, one jar is not enough. There are always several half full ones: one of thick and chunky Dundee marmalade, another homemade given by a friend, a Highclere Castle marmalade, and another jar which says it is fine cut and so on… it may be slightly bitter, often bitty and sometimes sticky.
Marmalade is also absolutely essential to Paddington Bear. He likes marmalade sandwiches which he keeps in his hat and of course we discovered the late HM the Queen did too although she kept her sandwich in her handbag.
Marmalade may be a very British thing but its origins and the name is Portuguese whilst the Seville oranges from which marmalade is made are imported from (you might guess) Spain. Curiously marmalade actually means quince.
Slices of dried quince could last for some time without going off and were therefore much prized in the past. Quince was a popular “dessert” long before it became a breakfast food but, as a result, the orange version was also originally dried in a brick shape and sliced.
From a thick gooey slice, it is really the Scots who should be credited with developing marmalade as a spread with Scottish recipes from the 18th century using more water in them to produce a less solid preserve. These days of course it is always cooked to the consistency of jam.
Marmalade is not difficult to make needing only the peel and juice of Seville oranges along with sugar and water. Pectin is the glue that sets marmalades and jams and Seville oranges and their pips have a particularly high pectin content so, unlike other jams, you can add quite a lot of water and it will still set to a chunky consistency. The peel and pulp are left in and not strained out.
As far as the sugar is concerned, it is a matter of colour choice. White granulated sugar gives a paler, brighter coloured marmalade whereas golden caster sugar creates a darker preserve and adds delicious caramel tones.
Recipe:
1kg Seville oranges (about 5 or 6 oranges)
1 lemon
1kg light muscovado sugar
1kg granulated white sugar
1 piece of muslin
Put the whole oranges and lemon juice in a large pan and cover with 2 litres/4 pints water so that they are submerged. Bring the pan to the boil and simmer gently for around 2 hours.
When the oranges and lemons are cool enough to handle, remove from the liquid, cut each one in half and spoon out the pulp and seeds, Strain the pulp through a sieve, pressing it through with a wooden spoon. This thicker liquid is high in pectin and helps to give the marmalade a good set.
Put the remains of the pulp and seeds into the middle of a large square of muslin and tie it with string to make a bag.
Slice the orange skins into thin strips and add to the liquid in the pan. Next add the muslin bag and stir in all the sugar until it is dissolved.
Bring the pan to the boil and continue to boil for around 15 minutes until it reaches the setting point (105°C). If you don’t have a jam thermometer, you can test it by spooning a blob of marmalade onto an ice-cold plate. Leave it for a minute and if the surface wrinkles when you touch it, then it is set.
Sterilize some jam jars by washing them in hot soapy water and then heating them in an oven for 20 minutes on low.
Let the marmalade rest before filling the jars so that everything is spread evenly.
There will be the most heavenly smell filling your kitchen which just reminds me of the pleasure of cooking.
To Quote AA Milne:
Excuse me, Your Majesty,
For taking of The liberty,
But marmalade is tasty, if It’s very Thickly Spread.’
The Queen said ‘Oh!’ And went to His Majesty:
‘Talking of the butter for The Royal slice of bread,
Many people Think that Marmalade Is nicer.
Would you like to try a little Marmalade Instead?’
Lady. Carnarvon,
What an amusing way to enjoy my coffee this morning to read about Marmalade! I first enjoyed it as a child while visiting friends. Indeed, the late beloved Queen knew a good thing when she tasted it. Thanks for the childhood memories,
Martha G
Wonderful story, love and appreciate the marvelous marmalade recipe.
I love marmalade, the chunky the rind the better. In bread and butter pudding, I use crusty bread spread with orange marmalade, baked until caramelised, then served with thick cream and more custard.
Sounds delicious!
That sounds wonderful!
YUM!!
Lady Carnarvon, I Just absolutely loved this wonderful read on marmalaide, orange ! The only kind, in our family, especially mandarin orange marmalaide.We are genuine Marmalaide admirers.And,Oh,how we loved viewing Paddington Bear with the Late Queen Elizabeth,such an incredible production! Thank you so much for your thoughtful,entertaining, and informative blog today.You have made my day.I certainly needed an uplifting read ,for the end of my day. Best wishes to you !Emma Julie McDermott Imeson
thank you – marmalade is happy making!
Love to make marmalade for Christmas gifts. And thank you for the reminder of the wonderful Jubilee addition with Paddington and the Queen, meant for children but loved by all ages!
YUM
Thank you for the delicious story today! I enjoyed marmalade from Ireland on my toast this morning in honor of my British and Irish ancestors. This Virginian is grateful for reminders of those long past. Thanks again, Georgia Reynard of Richmond VA
We love marmalade but even better is the delicious aroma that fills the house when it is being made. I love to make different flavours such as Christmas Morning marmalade or Lemon Ginger. I make lots and my friends love receiving a jar as a hostess present. You have just reminded me that it is time to start making it again as this is the month that we have Seville oranges available in our grocery stores here in Canada. Enjoy your morning toast with the magic marmalade.
Thank you for the recipe as it absolutely sounds delightful and I would so enjoy the delicious aroma of marmalade wafting through my home. However I’m quite a “klutz” in the kitchen and will have to resort to lighting a scented orange candle! Unless I can entice someone to come to Florida…..
Hello Dear Lady Carnarvon! Thank you for this blog and recipe. We also enjoy making Marmalade here in Georgia. My husband and I both grew up in England (although at different times) and now live in Georgia across the pond. I planted some mandarin trees that didn’t like the cold winters and so died back to their root stock some years ago. These trees now give us some lovely sour oranges that are perfect for making marmalade. Your recipe of cooking the oranges whole sounds much easier than what we have been doing in juicing the oranges first. I am going to try your method. Sometimes my husband adds a touch of Courvoisier to the marmalade and also a vanilla bean for a different flavor profile. Thank you again. I’m also enjoying your podcasts! I hope your new book idea will come to fruition. Have a marvelous day!
Suzanne in Georgia
Lovely the pictures of making marmalade queen Elizabeth and Paddington and did you and lord Carnarvon have a enjoy weekend and lam fan of Downton Abbey and highcelere castle thank you for the email
Thank you for the history on marmalade. I always wondered where it originated. A cozy blog you gave us today.
Thank you for the marmalade recipe. I’ve made jams and jelly’s before but never marmalade. And thank you for allowing us to see a little snippit of how you and Lord Carnarvon start your morning.
I made lots of marmalade from green oranges, lemons and/or limes when I lived in Kenya. The problem was that despite sterilising the jars and lids, it would tend to grow green ‘fur’ on the surface; probably because living at altitude meant ‘boiling’ water or anything else boiled at a much lower temperature than at sea level ! I solved this by putting a generous dessertspoon of whisky or brandy on top of the marmalade before the lid, but then the trouble was the fight for the first helping of marmalade when we opened a fresh jar ! To every problem there is a solution !
Hilarious!
not a marmalade lover but enjoyed reading .
Michael and I have been married for 41 years. Marmalade has always been on our breakfast table. This Yorkshireman is very particular on brands too! When we retired to the Georgia (USA) mountains, we built our house on Marmalade Trail. I am not kidding!
Thank you for faithfully being in my inbox every Monday morning. You are part of my Marmalade Trail retirement.
I love that!
Thank you for an interesting blog my daughter makes marmalade and jams have sent the recipe to her thankyou ,
I will make this marmelade today ))
Thanks for sharing always a pleasure
Roxanne
Lucky Lord Carnarvon that you take the time to make his favorite breakfast item!
Here in the USA, back in the 80’s & 90’s during their growing seasons I often made our own jams (strawberry, blueberry, raspberry & peach) and when we were moved to London for two years (in 2013) for a work assignment, it was wonderful to taste marmalades at breakfasts and learn about Seville oranges and did enjoy that marmalade & them there.
Lucky to all you Lady Carnarvon Monday Morning Blog readers are also pleased with her Blog today and will print off her recipe and make your own Seville Marmalade also!
Thank you again for another lovely photo Blog and informative one too.
Do try it …
Dear Lady Carnarvon,
Marmelada is indeed Portuguese.
In Portugal it’s enjoyed as a dessert by adding a slice of cheese.
We call that Romeo and Juliet.
Thank you for the marmalade recipe.
Warm regards,
Odete Kelly
Sounds delicious
Lovely the picture of making marmalade Queen Elizabeth and Paddington and did you and lord Carnarvon have a good weekend and fan of Downton Abbey and lovely Highcelere castle
Yummy! I love jams and jellies and orange marmalade is my absolute favorite. Just got a new jar of jam to try that has a cute name: Bada Bing Cherry.
Lovely to see Paddington Bear. And the Queen. That was the most wonderful part of those celebrations, seeing the Her Majesty with Paddington Bear.
Have a nice day!
Lady Carnarvon,
Thank you for starting my morning with a little bit of marmalade joy. Unfortunately we cannot find decent off the shelf marmalade here in the US. Tons of sweet, no bitter and few lovely bits of rind. We cannot find Seville oranges where we live but buy them when we visit Key West Florida. We will try your recipe this year and let’s face it you can never have too much marmalade.
Thanks for honoring our dear friend: sour orange marmalade.
Do try it – it rather works without too much fuss
Very enjoyable read this morning. Thank you!
I love this! Thank you.
Dear Lady Carnarvon,
always marmalade at breakfast, never jam which is for afternoon tea. A nice cup of earl grey tea, and that’s where the finesse ends- the bread has got to be brown, fresh and cut doorstep depth as a minimum, with butter! Thank you for the recipe!
Jane Bentley
My favourite breakfast
Marmalade on Tiger Toasted Bread
So crisp and fruity hmmm
Yummy
Thank you, Lady Carnarvon. The recipe sounds delicious! We will try it when we return to our home in Florida. It was a great pleasure to meet you today. My husband and I look forward to reading your book “The Earl and the Pharoah”, perhaps while sampling your marmalade! Off to adventures in Norway!
How very kind
Thank you so much for stirring memories of my father making marmalade. We had a proper preserving pan and it earned its kitchen space each January and February. My mother liked marmalade but preferred Dundee marmalade that came in old fashioned pottery jars. That jar lasted for ever and my daughter now has it as a beloved memory of grandma and grandad and helping with making the yearly batch of marmalade.
Wonderful memories and definitely going to try your recipe.
Many thanks from a brit in Florida. Anyone want to join me in starting a marmalade club!?
what a nice idea!
Marmalade, such an exquisite subject! Paddington Bear could become Mrs. Patmore’s assistant in Downton Abbey next season!
Wow ! you truly are a good writer. Every Monday your blog hits all of us throughout the world with interesting subjects. How to make the perfect marmalade is always a subject for endless discussions in our home. My husband makes marmalade the “italian way” but now I’m sure he wants to try out your wonderful recipe. ♀️
I hope he does try it!
I smiled at the timeliness of this entry for recently I had a discussion with my pharmacist who was eyeing the English muffins in my parcel cart. She reminisced how as a child she would eat them with brown sugar and cinnamon. My introduction to English muffins was with Dickinson’s Orange Marmalade. It has the reputation of the American company producing the finest jams, preserves and honey since 1897. It is comfort best served with a cuppa. I look forward to experimenting with your recipe as it would be my first exploration into traditional English Marmalade -and it looks scrumptiously yummy!
Lovely!!!!
Thank you for the fine recipe for orange marmalade. I see you use five or six oranges and one lemon. About how many jam jars will that make? I’m surely going to make some and think of you and my grandmother who also loved marmalade.
I collect used jam jars and work by trial and error!
Several of Lady Carnarvon’s podcasts are food-related.
Look out for ‘Food for the Soul’ and ‘Mrs Patmore’s kitchen’
You can find her library of guests here:
https://www.ladycarnarvon.com/podcast/
Enjoy!
Thank you Jonathan
My favorite spread along with lemon curd! What a lovely way to begin a Monday morning along with Paddington and the Queen. Thank you.
Dear Lady Carnarvon,
I have 3 bottles of marmalade. Marmalade and apricot are my favourite jams. Thank house for including the recipe. I will definitely try it. One way I love marmalade is with peanut butter on toast. The history is interesting. Thank you. Take care.
Susan
Good morning from New Zealand I love marmalade and make it using grapefruit and lemon and have just made some more this week using frozen fruit. We were privileged to visit Highclere in 2019 and a few weeks later saw the first Downton abbey film in the cinema. The excitement! We so enjoyed it we went and saw the film a second time.
thank you so much
Lovely the picture making marmalade queen Elizabeth and Paddington Bear and fan of Downton Abbey and highcelere castle and did you and lord Carnarvon have a nice weekend
Hello!!
Sounds wonderful. Here in the US, you can get several different flavors of marmalade. Are there many choices for you? Does Geordie like different flavors and choices each morning?
Love reading your blogs.
Lisa Cosgrove
Yes – but at the moment it is just the freshness of the marmalade that is so beguiling
Thank you for sharing such lovely anecdotes! My father spent hours making
marmalade when I was in hospital giving birth to my eldest son!
It kept him busy when he was anxious and produced one of his favourite
products at the end. We Brits tend to love it, but I have an American friend,
who unusually was sent to Boarding School in the U.S…and he hated it! And still
does!
How memories influence our tastes! For me it is Semolina or Tapioca
Pudding….Convent Boarding School every Friday!!
As an American (with European parents) who went to an American boarding school, you just triggered a culinary memory of the cooks allowing me the privilege of access to their big industrial kitchen to warm up my applesauce in a little saucepan (there wasn’t a microwave). That little kindness meant so much….
Thanks for this interesting post!
Incredibly enough, at age 73, my lips have never tasted a marmalade.
I shall make it a must-have when I get to London at some point.
Till then, off to the store I go to find an array of marmalades.
(From Appleton WI USA)
wow – hope you like it ..
I planted a Seville orange tree just so that I could make my own Seville marmalade.
It has never grown very well, but it always seems to give me 4 or 5 oranges, just enough to make a batch. There is something so satisfying about seeing those jewel-like jars lined up knowing that they were made from my own produce.
Delicious!
Lady Carnarvon,
Thank you for your Monday post about Marmelade. Of course, I love the stuff. Here in Tx we can actually find it in the shops, and so my husband bought us some Ginger Marmelade. I have made it myself using a recipe similar to yours and it is always delicious. It’s usually around 6 pm before I read your posts so my cup of tea,( Earl Grey) is always an accompainment to your thoughs.
Also, now keeping King Charles in my thoughts having heard the news earlier today. I hope your and your husband are well and the book is progressing.
Mary L. Mantel
Thank you – yes the world seems scarily topsy turvy .. marmalade on buttery toast helps
My new favorite marmalade has a special ingredient – scotch whisky! Bought it at House of Bruar in Blair Atholl!! Love it!!! This was a most enjoyable post!!! I LOVED the Paddington Bear scene from the jubilee with the Queen!!
I enjoy your blog so much and always have a smile n m face as I read it! Thank you so much❣️
Hip hip Hooray for Marmalade…
Memories of my grandmothers kitchen !!!!! I shall make some for sure. Thank you Lady Carnarvon for the recipe !
It’s good
Love this post almost as much as I love Marmalade. I’ll be trying your recipe.
Lady Carnarvon,
I love reading your posts and look forward to them. I have made jams and jellies in the past but have never made marmalade. I have recently found a new love for baking bread and while I’m still learning, and have a ways to go, I’m so very excited to get in some baking this weekend and add the marmalade recipe as a wonderful accompaniment. My husband and I both watch Downton Abbey every evening and have dreams of one day visiting such a beautiful place.
Lady Carnarvon,
My mouth is watering reading this post! Your marmalade recipe sounds wonderful. I will definitely give it a try.
My mother loved orange marmalade and I do too, but it is not as usual an offering in American eating places as strawberry and grape jelly. Although your recipe seems very user friendly, I have been sadly bypassed by the cooking gene. However, I have been known to collect a few extra mini jars from the breakfast buffet of various overseas hotels where we have stayed as a souvenir for use when we get home.
I was brought up with A.A. Milne’s wonderful poems and Winnie the Pooh. The lilting poem partially quoted was one of my favorites, but I never liked marmalade!
(Along with rice pudding)
Dear Lady Carnarvon:
Thank you for this Monday’s blog, and for sharing your Marmalade recipe. Incidentally, my favorite is toasted Black Russian bread with a pad of sweet, creamery butter, then topped with Orange Marmalade.
Such a sweet picture of Her Majesty Queen Elizabeth II and Paddington Bear, and such a delightful poem.
Until next time, happy “jam” making.
Perpetua Crawford
You are correct. When I was in Seville they explained the whole crop of oranges are sent to England. They are delicious. Thank you for your wonderful articles. My best, Nilda
Dear Lady Carnarvon,
Thank you for the lovely article and history of marmalade. I have not made it myself, but look forward to using your recipe. I stock the Bonne Maman marmalade for my family. I so enjoy your weekly blog. Thank you.
Sincerely,
Jessica S.