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Loch Ness B&B

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B&B Recipe Book: Orange Marmalade


You'll also need a large saucepan and clean empty jars with either lids or jam wrappers.


  1. Juice all the oranges and lemons and put in your pan
  2. slice all the fruit thinly and put in the pan with the juice. Don't worry about removing the pith, save any spare pith and pips in a bowl.
  3. put the pith and pips in a muslin cloth, tie with string and put in the pan
  4. pour in the water and turn on the heat, bring to the boil and then simmer gently for 1 - 1 1/2 hours until the fruit is soft.
  5. carefully remove the muslin and once cool squeeze out the jelly like substance into the pan and then discard.
  6. Add the sugar and stir over a gentle heat until all the granules have dissolved
  7. turn the heat up full and boil rapidly for 10 minutes.
  8. Test for setting point and if not boil for another 5 minutes and test again.
  9. Allow to cool a little and then pour into warmed jars and seal with lid or jam papers.Home Made Marmalade

Special Tips

** Seville oranges are usually only available in late January and February, so ensure you make enough marmalade to last the year.

Setting Point: Before you start put a plate in the freezer. To test take the plate out of the freezer and put a few drops of marmalade on it. Give it time to cool and then push it with your finger, if the surface wrinkles then it's ready.

I find that slicing the fruit as thinly as possible makes a marmalade with some pieces a little too big, so it you like your marmalade thick cut don't be tempted to slice to fruit too thickly.

If you like your marmalade with a darker, richer colour add a tablespoon of black treacle while boiling.


Take care when making: Boiling sugar is very hot.