You are currently using an older version of Internet Explorer, for the best experience of our site we recommend updating to a newer version of one of the following: Google Chrome, Microsoft Internet Explorer, Mozilla Firefox, Apple Safari

Close this message
Lakeland, the home of creative kitchenware

Your basket is currently empty

It's Marmalade Time

Now is the time when Seville oranges start to arrive in our shops, much to the delight of marmalade makers. Their visit is a fleeting one and by mid-February they'll be gone for another year, so all the more reason to make the most of them. To celebrate the return of marmalade time, we've got some great recipes to share with you that take this golden wonder far beyond the breakfast table.

Introducing the citrus master

See what a time saver the Citrus Master is! It's just what marmalade makers have been waiting for.

Seville Orange
Marmalade

What you need

  • 9 or 10 unpeeled Seville oranges, washed
  • Granulated sugar

What you do

  1. Place the oranges in a large pan, pour in enough water to cover them, simmer for 1 hour then discard the water.
  2. Cover the oranges with fresh water, simmer for 1 hour until tender then remove from the pan and allow to cool. Reserve the cooking liquid.
  3. Once the oranges are cool, take off the peel and cut it into shreds. Cut up the pulp, discarding the pips, and weigh.
  4. For every 400g pulp, allow 600g sugar and 500ml of the reserved cooking liquid, topped up with water if required.
  5. Put the pulp, sugar and liquid in a large heavy-based pan, stir over a low heat until the sugar dissolves. Add the peel, increase the temperature and fast boil for 10 minutes.
  6. Begin testing for a set. When the desired set is reached, skim the surface, discard froth then leave to cool until a skin begins to form. Stir to evenly distribute the peel then transfer into warm, sterilised jars, cover and seal.