Orange Marmalade with Lemon Verbena

Orange Marmalade with Lemon Verbena


1.5 kg Seville (or other) oranges

1.2 litres water

4 sprigs lemon verbena finely shredded

25g Jamsetta

2.5 kg sugar (warmed)


Scrub fruit well, dry thoroughly and cut into quarters, remove pips, slice or shred very thinly.

Place in a preserving pan with water and cook gently, uncovered, until fruit is very soft.

Gradually add Jamsetta and warmed sugar, heat gently, stirring constantly until sugar dissolves.

Bring to the boil and boil vigorously for 15-20 minutes stirring occasionally.

Skim scum from the surface with metal slotted spoon , if necessary.  Test for set. 

Allow to stand for 5-10 minutes.  Pour into warm, dry, sterilised jars  and seal immediately 

with Fowlers  Kleerview Covers or Fowlers  Preserving Wax

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Tags: Orange Marmalade Lemon Verbena Recipe