What is the standard ratio for Seville orange marmalade?

The classic ratio is 1kg Seville oranges to 1.5kg sugar to 1.5 litres of water. This produces approximately 2.5kg of marmalade. The high sugar content is essential for setting and preservation.

Can I use sweet oranges instead of Seville?

Yes, but sweet oranges have less pectin and acid than Seville oranges. Reduce the sugar slightly (to about 1.2x the fruit weight) and add the juice of 2 lemons per kg of sweet oranges to help with setting. The flavour will be milder and sweeter.

When are Seville oranges available?

Seville oranges have a very short UK season, typically January to mid-February. Buy them when you see them and freeze whole if you cannot make marmalade straight away. They freeze perfectly and can be used from frozen.

Why does marmalade need so much water?

The water is needed to soften the citrus peel before the sugar is added. The fruit simmers in water for 1.5-2 hours to make the peel tender. Most of this water evaporates during the subsequent boiling with sugar, which is why the final yield is much less than the total starting volume.

How do I know when marmalade has reached setting point?

The setting point is 105C. Test by placing a teaspoon of marmalade on a cold saucer, letting it cool for a minute, then pushing it with your finger. If it wrinkles, it has reached setting point. Always remove the pan from the heat while testing to avoid over-cooking.

BakeCalcs

Marmalade Calculator

Calculate fruit, sugar, and water quantities for marmalade based on your citrus weight and type.

Citrus Fruit Weight

Citrus Type

How We Calculate This

This calculator uses traditional UK marmalade ratios. The standard recipe for Seville orange marmalade uses a 1:1.5:1.5 ratio of fruit:sugar:water (by weight and litres respectively).

Standard Ratios (per 1kg fruit)

Seville oranges: 1.5kg sugar, 1.5L water
Sweet oranges: 1.2kg sugar, 1.5L water + lemon juice
Lemons / limes: 1.5kg sugar, 1.8L water

Yield

Estimated yield = fruit weight x 2.5
Most of the added water evaporates during cooking
Jar count based on 454ml jars at 1.3g/ml density

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.