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Bitter Sweet!

The season for Seville oranges is coming to an end, so last chance to make marmalade – or indeed buy the oranges and freeze then to make later.

I had my first sighting of these wonderful tart citrus fruit on New Years’ Eve and to date my AGA and I have made 73 jars!  Lovely gifts for friends.

Not only for topping the famous criss-cross patterned AGA toast, marmalade makes a great traybake teamed with poppy seeds, marmalade steamed pudding or in a savoury sauce, excellent with chicken fillets.


My recipe uses a food processor to blitz the orange peel and flesh, which I find much easier (and quicker) than cutting up by hand.  Because the fruit is in small pieces then the flavour is more intense.

Dawn’s Marmalade


  • 1.4kg (3 lbs) Seville oranges
  • 2 lemons
  • 2.2 litres (4 pints) water
  • 2.7kg (6 lbs) granulated sugar


Wash the fruit and cut into eighths.  Remove the pips and place these in a square of muslin.  Process some of the fruit with a little of the measured water for 10-15 seconds.  Repeat until all the fruit is used.  Place in an AGA preserving pan with the pips, wrapped in the muslin ‘bag’ and the remainder of the water.  Bring to the boil on the Boiling Plate, stir once or twice as it comes to the boil.  Cover the pan.

2, 3, 4 and 5 oven AGA:  Transfer the covered pan to the Simmering Oven for 1 hour, until the peel has softened.

Meanwhile place the sugar into a basin and place in the Warming Oven (4 and 5 oven) or at the back of the AGA to warm.  Wash jam jars in hot water and place on a baking tray in the Simmering Oven to dry and sterilise.

Remove the pan from the Simmering Oven and add the warmed sugar, place on the Simmering Plate to dissolve the sugar then move to the Boiling Plate and boil rapidly until setting point is reached.

Let the marmalade settle for 10 minutes then decant into the clean, warm jars, seal and label when cold.

Dawn’s tips:

  • invest in an AGA Splash Shield to protect the Boiling Plate lid lining from splashes of marmalade
  • wipe up splashes of marmalade immediately as they happen – keep a damp cloth handy for this

Conventional cooking:  Increase the amount of water by 500ml (18 fl oz) and use the hob to make the marmalade.

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