It’s that time of year again! For the next 4 weeks or so, the Seville oranges are in season and you can add our Organic Marmalade kits with 100% organic Seville oranges and lemons to your veg box order.

Our Organic Marmalade kits cost £4.40 and include 1kg (6-8) organic Seville oranges and one organic lemon, which will make 6 average-sized jars of delicious, homemade marmalade. All you need is 1.5kg organic sugar, a big heavy-bottomed pan, and several jam jars with good-fitting lids.

So, if you fancy making a few jars of your own organic marmalade, just send me a note with your name, address, and how many kits you want using our Contact form or call 01793 861070, and we’ll add them to your regular weekly/fortnightly box order (and add it to your invoice). As always, please send me your order no later than 12pm on the Tuesday before your next delivery to ensure we can get it in your boxes the same week.

Our Organic Marmalade kits should be available for the next 3-4 weeks–or as long as the wholesaler is stocking organic Seville oranges.

A big thank you to Barny Haughton of the Square Food Foundation for sharing his family recipe below.



“Every year for the past decade at about this time in January, I have to ask my brother Phil – also a marmalade maker – to send me an organic marmalade recipe that I should know by heart because I have been using it myself since the mid-1970s. Oddly enough, it turns out that very few people remember even their own marmalade recipe from one year to the next!

But it’s now time to write this one down myself. I think family recipes are fascinating: they are the cornerstones of all food cultures. An Italian mother and daughter who recently visited Bristol from Abbruzzo to make their legendary polenta and pasta dishes at Phil’s shop had been making the same pasta and polenta dishes in exactly the same way in every detail for all their lives.

It is also true that the bloodline for a family recipe is traditionally through the mother and grandmother. And great-grandmother. You can imagine being slightly fearful of straying from the path of such a lineage in case one of them was watching you.

This recipe, however, comes from my father. Although dedicated and particular in his making of it, he would allow for small changes. And so over the decades, the recipe, while remaining essentially the same, has been adapted and refined by siblings and generations of Haughtons. I think this is the way of all good family recipes.

Some people prefer a lighter more citrusy, sweeter and less caramelised marmalade. If you are one of them, give this a go anyway. I think you will love it. It’s delicious; a deep, long-lasting, bitter-sweet flavour; a beautiful, oak-red colour; and not too set, but not so runny it flows off your heavily buttered sour-dough toast.

With thanks to Phil for his recipe and to Algy for his, too.”

Organic Orange Marmalade

This recipe will make approximately 2.5k or 6-8 standard (375g net weight) jars of marmalade.

You will need a big heavy-bottomed pan and 6-8 jam jars (clean and sterilised).


  • 1 kg organic Seville oranges
  • 1 organic lemon
  • 1.5 kg organic granulated sugar


(You could do this first step the night before.)

Put all the oranges and lemons in the pan with about 3 pints of water to cover them. You can reduce the liquid later.

Cover and bring to the boil until the orange skins are softened, but not too soft. This will take about 45 minutes. Leave to cool.

Line a large bowl with a muslin cloth (or very clean tea-towel), edges hanging down to the outside.

Lift the oranges out of the pan, leaving the liquid in the pan. On a clean, non-onion smelling chopping board, halve the fruits. Use your fingers to pick out the pips and drop them into the muslin-lined bowl, then scoop all the flesh and pith into the jam pan.

Using a sharp knife, cut each half orange and lemon in half again lengthways, and then slice widthways into pieces, which will be about ½ cm thick and 2cm long.

Put the sliced peel into the jam pan with the flesh and pith and boiling liquor.

Add another 1 pint of water.

Tie the corners of your muslin together, and suspend the bag submerged in the pan, tied to the handle of the pan.

Bring to a fast boil and reduce the overall volume by 1/3. This will take about an hour. (At this point put a large saucer or small plate in the fridge to use later on for testing whether the marmalade is ready.)

When the liquid is reduced, take out the muslin pip bag, add the sugar and bring up to a rolling boil again, stirring occasionally and VERY carefully—the temperature of the marmalade is going to be 250 C! Maintain at a rolling boil. This last stage of cooking is going to take up to 45 minutes.

NOTE: You need to be on the ball because you don’t want it to burn or over-set the marmalade.

After 15 minutes, pour a teaspoon of the marmalade onto the cold saucer that you have just taken from the fridge. When the marmalade on the saucer is cold, gently touch it: if it ‘sets’ to a slight wrinkle it is ready. If it’s still runny and forms no wrinkles, it needs more cooking (remember to put the saucer back in the fridge!). Keep doing this every 10 minutes or so until it is ready and forms wrinkles when touched.

Once ready, take off the heat and allow the marmalade to cool enough to handle safely but so it is still hot. Begin to transfer the marmalade into room-temperature sterilised jars. I do this with a plastic jug rather than a ladle – it’s less messy. Try to fill each jar within 0.5cm of the rim and put the lids on the jars straight away. This will enable a good vacuum when the marmalade cools in the jars. Clean the outside of the jars with hot water and store somewhere cool.

Marmalade will keep for years in a sealed jar but, once open, keep it in the fridge.

About Barny Haughton

Barny HaughtonBarny Haughton is a chef, restaurateur, cookery school teacher and Eco Food pioneer. He has run three award-winning restaurants in Bristol over the last 25 years (Rocinantes, Quartier Vert and Bordeaux Quay).

Barny is best known for his work at Square Food Foundation, Bristol’s Cookery School & Community Kitchen, where he is Director and Head Teacher, teaching people from all walks of life to cook good food.