Traditional recipes

Oxford marmalade recipe

Oxford marmalade recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Marmalade

This marmalade is slightly darker in colour because of the treacle and brown sugar but great to make when Seville oranges are in season. Stock up your cupboards with this delicious, traditional marmalade.

41 people made this

IngredientsMakes: 3 (240g) jars

  • 6 small Seville oranges, well washed
  • 3 lemons, well washed
  • 2.5 litres water
  • 450g granulated sugar
  • 320g brown sugar
  • 60g black treacle

MethodPrep:45min ›Cook:2hr30min ›Extra time:30min cooling › Ready in:3hr45min

  1. Cut the oranges and lemons in half, squeeze the juice and strain it into a stainless-steel or enamel preserving pan. Using your fingers, remove all the flesh and pips from the squeezed fruit and tie the pips securely in a muslin square with the halves of lemon peel.
  2. Cut the orange peel pieces in half, then crossways into strips about 5 mm thick. Add the strips and the muslin bag to the pan, pour in the water and bring to the boil. Reduce the heat and simmer for 2 hours, or until the peel is very soft and the liquid has been reduced by half.
  3. Remove the muslin bag from the pan, put it in a bowl and leave until cool enough to handle. Squeeze the bag to remove as much juice as possible, then pour the juice back into the pan. Discard the bag.
  4. Add the sugars and treacle to the pan and stir over medium heat until the sugar has dissolved. Bring to a full rolling boil and boil for 15–20 minutes. Remove from the heat and test if setting point has been reached.
  5. When the marmalade has set, skim any scum from the surface. Leave the marmalade to stand for 20 minutes to allow the peel to settle. Stir to disperse the peel evenly, then pour into clean, warm, dry jars and cover the jars with waxed paper discs and cellophane covers. When cold, label and store in a cool, dark, airy cupboard.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

So delicious and well worth the effort!-01 Mar 2011

BUT, what do you mean by "brown sugar" - there are many types. I made it with muscovada (not being an expert cook, but presumably you want to attract such as me?) which makes it very very dark, but still great, What do you mean by setting point? If I'd left it boiling for 2 hours it would have almost boiled dry. One hour reduces by 50% on gentle simmer. But worst of all, how didn't you notce that the combined capacity of the 3 jars you specify is less than the weight of sugar in the recipe? Almost had me panicking (when that 3* 240g got thru my thick skull that your sugar weight was wrong. A 770g pile of sugar is a frightening sight - especially thinking that i would probably, if successful, eat the lot in three weeks! Got a recipe for honey?-21 Sep 2014

How to make cheat’s marmalade

When we moved to the country, I had idyllic visions of making jam, bustling about bottling things with great big pans bubbling away on the Aga.

We&rsquod harvest the plums from the tree in the secret garden, have family outings to go blackberrying, snap up Seville oranges and then come home and cram it into delicious jewel-bright jars.

I duly hoarded jam jars like the worrying subject of a Channel 4 documentary, and insisted on a special trip to Aldi when preserving pans and jam thermometers were on special buy.

Somewhere along the line, life intervened. The shiny new pan has spent a year stuck at the back of the shelf.

But I still had the best of intentions. My grandmother made marmalade. My mother still makes marmalade. I wanted to make marmalade too, even if I did try to gloss over memories of quite how much chopping, straining and swearing was involved.

As the Seville orange season came and went, I resigned myself to another year without attempting home-made marmalade. So when I saw a battered jar of Ma Made on the reduced shelf in the Co-op, I had to buy it.

The list of ingredients was reassuringly short &ndash seville oranges, water, citric acid aka lemon juice and pectin, as a setting agent. My £1 purchase promised 6lbs of home-made marmalade in 30 minutes, just by adding sugar and water. I only had to follow the instructions on the label.

No peeling and chopping of reluctant oranges would be necessary. Hartley&rsquos had done all the hard work for me, and put it in a tin. (Of course, Hartley&rsquos could do even more of the hard work, and put it into jars of marmalade, but don&rsquot knock the dream here).

It took a mere two months for me to buy the sugar, use the sugar for something else, buy more sugar and finally get round to cleaning the jars and actually making the marmalade.

Here&rsquos my report from the marmalade-making coal face.


Ma Made, sugar, water. That&rsquos it.

Handy jar of Ma Made
425ml water
1.8kg sugar
er, that&rsquos it.

£1 for Ma Made, plus 80p for the sugar needed, so £1.80 for 7 jars, making them 26p each.
I reused jars from jam we&rsquod already eaten.

1. Do lengthy calculations to work out how many jars will be needed, based on normal jars of jam containing 454g and the tin of Ma Made promising 6lbs of marmalade. Only realise that normal jars contain roughly 1lb, so that means 6 jars, after resorting to a spreadsheet. Doh.

2. Liberate some of the massed ranks of hoarded jam jars, with a sense of relief that they are finally coming in useful. Demand your children return some of the jars filched for potion making so you can have matching lids.

3. Remember previous attempts at making cranberry conserve, and running out of sterilised jars. Add an extra one for luck.

4. Bung the jars in a hot wash in the dishwasher, lids and all.

5. Retrieve enormous jam pan from the back of the cupboard and give that a wash.

6. Battle with tin opener to opened dented tin of Ma Made. Somehow succeed in getting the contents out.

What Ma Made looks like, when you&rsquove finally got it out of the tin.

7. Try a tiny bit of Ma Made. Regret tasting a tiny bit of the Ma Made. Realise the recipe requires adding a truckload of sugar because the starting point is very bitter.

8. Add the 425 ml (3/4 pint) of water. There&rsquos even a handy measuring mark on the side of the jar.

9. Add the truckload of sugar. Feel pleased that Morrisons were selling massive 2kg bags for 88p.

MaMade + water + a whole lot of sugar

9. Stir in the sugar, and bring it to the boil.

MaMade with the sugar mixed in

10. Wait for the damn stuff to boil.

11. Curse the bit of the instructions that says &ldquostir continously&rdquo while bringing to the boil.

12. Decide intermittent stirring will be sufficient.

13. Realise that if you use an elderly Aga, and have just put an enormous pan of cold stuff on top, after already cooking two sets of noodles and two sets of stir fry, the chances of there being enough heat left to bring it to the boil any time soon are approximately nil. Curse the Aga. Pause for short day dream about modern hobs that actually, you know, heat things.

14 Realise the final of the Great British Sewing Bee is about to start. Remove mildly warm marmalade mixture from the hob, cover the pan with a tea towel, and abandon marmalade-making attempts for this evening.

16. Resume marmalade making attempts the next day. Marvel when the marmalade finally does come up to the boil.

Marmalade, boiling. Why couldn&rsquot you do that the night before, eh?

17. Officially: &ldquoReduce heat, maintain boil for a further 15 mins, stir occasionally&rdquo. In practice, attempt to supervise stirring by children briefly keen to help, to avoid super-heated sugar syrup disasters.

18. Note instruction on tin to &ldquoAdd a knob of butter during boiling to disperse foam&rdquo. Realise have run out of butter. Decide to ignore any foam.

19. Get excited about testing for setting for the first time (I don&rsquot get out much). Tin says &ldquoPut half a teaspoon of marmalade onto a cold saucer and put in a cool place.&rdquo. Assume if it meant the fridge, it would say the fridge, so maybe not that cold. Compromise with putting the saucer on the back stairs, as one of the chilliest places in the house.

Setting test, with a few wrinkles in the marmalade if you look really hard.

20. Officially: &ldquoTest after 2 minutes, by drawing a finger over the surface. If it wrinkles, setting point has been reached. If not, reboil for a few minutes. Test again.&rdquo Well, I tried the finger business after two minutes, and it seemed a little bit wrinkly, so I kept the marmalade boiling for a few more minutes, then took it off the heat and had another go.

21. Fend off child who has returned just as I am retrieving a pan of clean jars from the roasting oven, where they&rsquove been heating them for 10 minutes to destroy any remaining bugs. Suggest they taste the setting point sample.

Washed, heated jars. They&rsquod better be clean now.

22. Am informed the marmalade would benefit from a touch of lemon juice. By my six-year-old. Sigh.

23. &ldquoLeave marmalade to stand for a further 2-3 minutes, before pouring into warmed jars.&rdquo The wide mouthed metal funnel I was given years ago came in really handy here, for transferring hot marmalade from an enormous pan into the jars with minimal mess.

24. Feel relief about cleaning an extra jar &ndash the mixture filled 7 jars rather than 6.

25. The instructions reckon that if the peel floats, stir contents of each jar. Am unsure about level of floatage. Stir anyway.

26. Put the lids on. Or parchment or film, whatever you fancy.

27. Search for the small sticky labels suitable for jam jars. Fail to find them. Resort to enormous parcel labels instead.

28. Gaze on your seven jars of marmalade with great pride.

Love the glowing orange colour when the sun shines through the marmalade.

29. Sit in the sunshine eating toast and marmalade, even if you have run out of butter. Lemon juice? Pah. I think it tastes just fine. Paddington would be proud.

Anyone else enjoy making marmalade? From scratch, or with Ma Made? Or is it just too much faff?

Keen on jams and jellies? Check out my post on making cranberry sauce for Christmas.

Makes about 2.25 Kg of marmalade to pot.

Keep the pips from citrus fruit, as this adds the extra pectin needed for the marmalade to set. Put them in a tied muslin cloth bag, made from a small square of cloth, as this helps remove them. And stirring marmalade, after leaving it stand for a few minutes, and before potting, distributes the fruit rind evenly as the preserve begins to set.

Recipe Ingredients:

  • 900g Seville (Temple) oranges
  • 1.75 litres water
  • 600g demerara sugar (natural brown sugar) warmed
  • 500g granulated white sugar (warmed)

Recipe Method:

Scrub the orange skins, then remove the rind using a vegetable peeler (speed peeler) in large pieces – leaving most of the white pith behind. Thickly slice the rind into strips and put them into a large pan.

Chop the orange flesh into rough chunks, reserving the pips (seeds), and add to the rind in the pan, along with the water. Tie the orange pips in a piece of muslin (cheesecloth) for easy removal, and add to the pan. Bring up to the boil, then cover and simmer for 2 hours. Add more water during cooking to maintain the same volume. Remove the pan from the heat and leave overnight.

The next day remove the muslin bag from the oranges, squeezing well, and return the pan to the heat. Bring up to the boil, then cover and simmer for 1 hour.

After an hour add the warmed sugar to the pan, then slowly bring the marmalade mixture up to the boil, stirring frequently until the sugar has dissolved completely. Turn up the heat and boil rapidly for about 15 minutes, or until setting point is reached (105°C/220°F).

Remove the pan from the heat and skim off any scum and impurities from the surface, with a slotted spoon. Leave to cool for about 5 minutes, stir, then pour into warmed sterilized jars and seal. When cold, label, then store in a cool, dark place.


Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan.

Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.

Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).

Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan.

When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan.

Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved.

Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface.

Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing.

When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools.


We believe that relationships are the foundation for social change - relationships within organisations, across organisations, and between people with different amounts of power - including those whose voices are rarely heard.

In pre-COVID times we would have a week filled with a diverse set of sessions, activities, and an engaging arts programme to enable participants to connect with each other to bring about positive social change.

This year we have had to re-think Marmalade and, instead of organising lots of in-person events or yet another zoom webinar, we are working with social change organisations to pair people up to talk about the big social change questions at the moment. No big conference rooms, no 100-people webinars. Just a new acquaintance and an enriching meaningful discussion.

These discussions will be fed back to us and we hope to turn these into a Marmalade Recipe book.

[1] Study published in “The Grocer” magazine, 8 January 2011.

[2] Clarissa Dickson Wright. “Breakfast, Lunch and Dinner” series, part 1. At 39:30. Accessed May 2015 at

Langley, William. Marmalade: a preserve we must preserve. London: Daily Telegraph. 6 February 2010.

Sykes, Sasha. Marmalade: my bitter sweet epiphany. London: Daily Telegraph. 27 January 2010.

Vallely, Paul. Marmalade: Why it isn’t yet toast. London: The Independent. 16 February 2008.

Wallop, Harry. Marmalade falls from flavour. London: Daily Telegraph. 11 January 2011.

Marmalade recipes

Make your own marmalade to spread on toast, whether it's traditional orange or tangy lemon. We have savoury marmalades too, plus ideas for how to use them.

Ultimate Seville orange marmalade

The original, and classic, English marmalade, as made famous by Paddington Bear

Seville orange, vanilla & cardamom marmalade

Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or

Red onion marmalade

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Marmalade muffins

These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too

Marmalade bar

A delicious loaf cake with the citrus tang of orange marmalade and a crunchy demerara topping

Seville orange marmalade

Seville oranges are the key ingredient for this delicious, tangy marmalade

Lemon marmalade

Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort

Whiskey marmalade

Add a kick to a classic. Marmalade lovers won't be able to resist

Marmalade pork

Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables

How to make marmalade

Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering

Marmalade carrots

Sticky, buttery and sweet - this versatile side dish is simple yet glorious

Dark muscovado & whisky marmalade

A real grown-up marmalade – rich, dark and just a hint of boozy flavour

Mascarpone & marmalade ice cream

This grown-up ice cream is total heaven with anything chocolaty

Sticky marmalade ham

A Christmas classic from John Torode that will have all your guests wanting more

Shortcut Seville marmalade

If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method

Lower sugar marmalade

A lower sugar version of the classic breakfast preserve. We use unsweetened apple juice to cut the sugar while maintaining an intense fruit flavour.

Harissa & marmalade roasted roots

These sticky, caramelised root veggies have a dollop of marmalade to bring a sweet fruity element and delicate rose harissa for a little heat

Marmalade glazed roast duck

Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive

How to Make Marmalade

Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade.

Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.

Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency.

The marmalade is now ready for canning.

I&rsquod always been wary of marmalade, mostly because I just couldn&rsquot wrap my head around it. To me, it was just jelly with a bunch of stuff in the way. I&rsquod been peeling oranges all my life, and I couldn&rsquot fathom how eating the rind and pith could possibly taste good&mdashno matter how much sugar you mix with it.

I always pictured marmalade as one of those things served exclusively during proper English tea time. You know, in one of those fancy table settings featuring a towering tray of scones served with clotted cream, jam, and marmalade on the side.

It wasn&rsquot until I attended culinary school that I learned how deeply I had misjudged marmalade. A classmate made marmalade, and another baked some English muffins. With a bit of encouragement, I toasted a fresh English muffin and spread on some of that &ldquojelly with a bunch of stuff.&rdquo (This was just one of the things I loved about culinary school. Not only did I learn a ton, but it was also an opportunity to try foods I had never tried before.) That was the day I discovered, to my utter surprise, that I loved marmalade.

What is marmalade?

Marmalade, preserves, and jelly are all different preparations of fruit spreads. Unlike other fruit spread that only use parts of fruit or fruit juice, marmalade is a made with whole citrus: pith, pulp, and rind.

Although it is typically made with oranges, it can be made with any kind of citrus fruit. The most traditional variety of orange used when making marmalade is the bitter Seville orange, but if you cannot find them, any orange can be used.

I am a huge fan of oranges and I&rsquove been known to eat four oranges in one sitting. So I&rsquom not really sure why I waited so long to try marmalade. But I&rsquove come to truly love it. With four simple ingredients, it&rsquos easy to make, and I love how it&rsquos loaded with both bright citrus and bitter notes.

Canned marmalade makes a great gift for friends, or you can stockpile it and keep it all for yourself. It is typically served on toast, scones, or English muffins but it&rsquos also a great addition to sauces or glazes used on savory proteins. Citrus-glazed ribs or orange chicken, anyone?

Here&rsquos a little canning quick guide in case you need it:

Sterilize jars: Bring a large pot of water to a boil. Use enough water to cover the jars without the water overflowing when cans are added. Meanwhile, wash jars and lids in hot soapy water. Carefully add cans, rings, and lids to the boiling water. Leave them to boil 10 minutes.

Transfer to a clean kitchen towel to dry. Keep the water at a simmer.

Fill jars: Do not overfill the jars. Leave a minimum of ¼ inch of head space. Make sure there are no air bubbles along the sides of the jar. Wipe the rims of the jars down with a clean cloth before capping and tightening rims.

Process jars: Carefully lower jars into the simmering water. Water should be an inch or two above the top of the canning jar. Leave the jars to simmer in the water for 15 minutes.

Remove jars to cool: Transfer the jars to a clean kitchen towel to cool. Let them sit for a day to completely cool. While cooling, your jars will start to pop and create a vacuum seal. Once they have cooled, test the seals by pressing down on the center of the jar lids. Any lids that spring back have not sealed. These jars should be placed in the refrigerator and eaten first.

If you&rsquove been wary of trying marmalade, take it from me: Don&rsquot be! It&rsquos sweet, tart, a little bitter, but wonderfully delightful.


Place the oranges in a pan and pour over 3 litres (5 pints) water. Bring to the boil, then simmer the oranges gently for 1½-2 hours or until they are very soft.

Remove the pan from the heat and lift out the oranges. Leave them until they’re cool enough to handle, then cut them in half and scoop the flesh into the cooking liquid, reserving the shells. Bring to the boil and simmer for about 15 mins.

Strain the liquid through a sieve into a preserving pan or a large pan, pressing the pulp down well to extract as much juice as possible.

Slice the rind shells finely. Add the sugar and sliced rinds to the pan, place the pan over a low heat and stir until the sugar dissolves. Increase the heat and boil the marmalade rapidly for 7-10 mins, until setting point 105°C is reached (gauge with a sugar thermometer).

Remove the pan from heat, put a little marmalade on one of the cold plates and return it to the freezer for a few minutes. Remove the plate from freezer and press the jam: if the surface wrinkles the marmalade is ready. If not, boil for a few more minutes, then check again the same way.

Once setting point has been reached, skim off any scum and leave the marmalade to cool for 10-15 mins before pouring it into warmed, sterilised jars. Place a wax disc on top, wax-side down, pressing it down so there are no air bubbles under the paper. Leave to cool before covering the jars with lids or cellophane.

How to Make Orange Marmalade

Our orange marmalade recipe is adapted from the book “Preserving with Pomona's Pectin“. Pomona's Pectin is my “go to” for jams and jellies, because it sets up with little or no added sweetener. Your preserves cook quickly, keeping their fresh fruit flavor.

This marmalade recipe makes 6-7 half-pint (8 ounce) jars. I process my jars in a boiling water bath canner, but it is okay to make a half batch and store it in the refrigerator.

Before you get started, prep your equipment and ingredients:

  • Water bath canner
  • Jar lifter
  • Jar funnel
  • Lid Lifter
  • Canning jars and two piece canning lids
  • 6-7 medium oranges, lemon juice, water, sugar and Pomona's pectin

See “How to Can Food at Home” for more information on canning equipment and safe canning tips.

Wash the oranges, scrubbing well to remove any preservative wax on the skin. Peel off thin strips of rind from two oranges with a vegetable peeler, leaving the white pith behind. Chop peel into thin strips.

Peel the oranges and remove the white pith and tough membranes. Segment or finely chop the fruit. If segmenting the oranges, opt for seven oranges. If you choose to cut the oranges, six should be enough.

In a large saucepan, combine the chopped fruit, sliced peels, 3 cups water and 3 teaspoons calcium water. Bring to a boil, reduce heat and simmer (covered) for 20 minutes to soften the peels, stirring occasionally. Add 3 tablespoons lemon juice.

Mix 2 1/2 cups sugar and 3 teaspoons pectin powder in a separate bowl. Bring fruit mix back to a boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1-2 minutes to dissolve pectin.

Bring orange marmalade back to a full boil. Boil for one minute, and then remove from heat.

The Cottage Smallholder

“I want to make a marmalade that looks pretty. Like this.” I pushed our copy of New British Classics by Gary Rhodes across the table.
“It looks stunning but it would take hours to remove the pith and cut the peel that fine.”
“Not if I poach the oranges à la Delia. I could probably scoop out the pith with a spoon.”

I’d been researching making marmalade in depth. Having been brought up in a dark chunky marmalade household I’ve steadfastly continued with the tradition. Assuming that this is the best marmalade. Until last year, that is, when The Chicken Lady presented us with a jar of her own marmalade. Sweet, clear and filled with shreds of peel. This was the jolt that I needed to get of the Oxford marmalade path and onto the main marmalade making highway.

I discovered that it’s the pith that gives Seville orange marmalade most of its bitterness. If I removed the pith, I should end up with a more intensely orange flavoured marmalade. The marmalade angels must have been lurking as this recipe turned out to be better than expected. A tasty base with the shreds giving little bursts of deep orange tanginess. Truly good and well worth the effort.

Delia’s method of poaching the fruit prior to chopping makes marmalade making a doddle. The fruit is soft and easy to cut and handle. I easily removed the pith from the skin using a metal spoon.
Easy Seville Orange Marmalade recipe


2lbs 8ozs/1134g of Seville oranges
10ozs of lemons/284g of lemons
4 pints/2273 litres of water
4lbs 4ozs/1927g of white granulated sugar

Scrub the oranges and lemons to remove any wax. Put the fruit in a large heavy bottomed saucepan and cover with the water. Put the lid on and bring to simmering point. Then turn the heat down very low and slip a piece of aluminium foil under the lid to ensure a good seal. Simmer very gently for 3 hours until the fruit is soft. Allow to cool overnight in the poaching liquid.

The next day cut the oranges and lemons in half and scoop out the flesh and pips into a separate saucepan. Add about a pint/570 millilitres of the poaching juice and simmer gently for at least half an hour and then pour into a sieve lined with muslin set over a bowl.

Meanwhile discard the lemon peel and cut the halves of oranges in half again and remove the pith by scraping with the edge of a metal spoon. When this is done rinse the peel and cut into fine strips. I set the skins in blocks cutting about 8 skins at a time.

By this stage the pulp liquid will have almost dripped through but it’s worth giving it an extra squeeze. Knot the muslin and pass two wooden spoons (juxtaposed) beneath the knots turn the spoons against each other which will squeeze out any remaining juice with little effort.

Add the pectin rich juice to the poaching liquid and check that you still have 4 pints of juice. Top it up with cold water if necessary.

Bring the peel gently to simmering point in the poaching liquid add the sugar and stir until it is completely dissolved. Taste the mixture – if it’s too tart for your taste add a little more sugar stirring again until it is completely dissolved. Then bring the marmalade to a rolling boil.

After 15 minutes test for a set (see Tips and Tricks below). If the marmalade is not set bring back to a rolling boil and test every five minutes or so. Just before the marmalade reaches setting point it moves from forming thousands if tiny bubbles to a much more gloopy boil.
Using a ladle and a funnel pour into hot sterilised jars and seal immediately. Leave to stand overnight and label the next day.

If your peel wants to rise to the top of the jars keep on turning the jars every ten minutes or so and the peel will settle evenly distributed within the jar.

Tips and tricks:
Marmalade “set” or “setting point”:
Getting the right set can be tricky. I have tried using a jam thermometer but find it easier to use the following method. Before you start to make the marmalade, put a couple of plates in the fridge so that the warm marmalade can be drizzled onto a cold plate (when we make marmalade we often forget to return the plate to the fridge between tests, using two plates means that you have a spare cold plate). Return the plate to the fridge to cool for approx two minutes. It has set when you run your finger through it and leave a crinkly track mark. If after two minutes the cooled jam is too liquid, continue to boil the marmalade, testing it every few minutes until you have the right set. The marmalade is far more delicious if it is slightly runny.
Sterilising the jars:
We collect jars all year round for our jelly, chutney and jam making sessions. I try to soak off labels and store the clean jars and metal plastic coated screw-top lids in an accessible place. The sterilising method that we used is simple. Just before making the jam, I quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c/140c for fan assisted. When the oven has reached the right temperature I turn off the heat. The jars will stay warm for quite a while. I only use plastic lined lids for preserves as the all-metal lids can go rusty. I boil these for five minutes in water to sterilise them. If I use Le Parfait jars, I do the same with the rubber rings.

Watch the video: Μαρμελαδα βερικοκο!!!!!!!! (June 2022).


  1. Lemuel

    Logically, I agree

  2. Daisar

    Paraphrase please

  3. Arashigar

    thank you and good luck in organizing your business

  4. Kajizragore

    Congratulations, you have a great thought.

Write a message