California Prune & Orange Marmalade

Makes: 4Prep Time: 45 minutesCook Time: 2 hours 30 minutes


  • 1kg Seville Oranges
  • 100g Californian Prunes
  • 1.9ltr water (approx.)
  • 630g granulated sugar (approx.)


  1. Peel the oranges – leaving as much pith on the orange as possible.
  2. Slice the peel into thin matchsticks in size and place in a large heavy based pot. Flatten the California Prunes and slice similarly and add to the pot.
  3. Using enough muslin to line a large bowl with plenty hanging over the edge (this muslin will become a bag to hold all the fruit) squeeze as much of the juice from the fruit as possible then place the fruit in the muslin.
  4. Once you have done this with all the fruit bring the top of the muslin together to form a bag and tie tightly with string.
  5. Place the bag and the juice into the pot with the peel and California Prunes and add 1.9 litres of cold water. Bring to the boil, then simmer for 1½ hours to 2 hours. (until the liquid has reduced and the peel is cooked through).
  6. At this point put a couple of saucers in the freezer.
  7. Using a sieve, place the muslin bag over it and with a wooden spoon push on the fruit to release as much of the liquid as possible into the pot.
  8. Measure the contents of the pot, there should be approx. 700-800mls of liquid (including the peel and prunes). For every 500ml of liquid add 450g of sugar (approx. 630ml for a 700ml yield).
  9. Put the contents back in the pot and add the sugar. On the lowest heat allow the sugar to dissolve. This should take 10-15 minutes.
  10. Once the sugar has dissolved turn up the heat to a rapid boil for 15 minutes. Test the marmalade by putting a large drop onto a saucer from the freezer. Push it with your finger and if it wrinkles you have reached setting point. If not continue to boil and test every 5 minutes. Once the marmalade has reached setting point remove from the heat straight away. If you allow it to go beyond the setting point the marmalade will be very thick and hard to spread.
  11. Allow to cool for a couple of minutes and remove any white scum with a large metal spoon.
  12. Spoon into sterilised jars*, seal well and the marmalade will keep for up to 12 months.

*to sterilise jars either run through a hot cycle in the dishwasher or rinse and place in an oven at 140°C for 10 mins