Category Archives: Marmalade

Apple Marmalade

 

Apple Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
Serves: About 4kg (9lb)
 
Ingredients
  • 600ml (1pint) cider
  • 2kg (4½lbs) cooking apples (weighed after they are peeled and cored)
  • 1 lemon
  • 10ml (2tsp) cinnamon
  • 5ml (1 tsp) ground cloves
  • Sugar
Instructions
  1. Chop the peeled and cored apples into quarters.
  2. Place the apple quarters and cider in a preserving pan and bring to the boil.
  3. Simmer until the apples form a pulpy mush.
  4. Run the contents of the pan through a sieve, collecting the extract and discarding anything left in the sieve.
  5. For every 600ml (1 pint) of sieved apple add 450g (1lb) of sugar.
  6. Return the apple and sugar to the preserving pan.
  7. Add the cinnamon, juice and rind of the lemon, and the cloves.
  8. Heat gently and stir until the sugar is fully dissolved.
  9. Bring to the boil.
  10. Continue to boil until setting point is reached.
  11. Pour into hot and sterile jars, then seal well.
Notes
Any cider can be used.
 

Tomato Marmalade

Tomato Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 medium orange, peeled and quartered
  • 900g (2lb) tomatoes, peeled, cored and chopped
  • 30ml (2 Tbsp) lemon juice
  • 8cm (3 inches) stick cinnamon, broken into small pieces
  • 10ml (2 tsp) whole cloves
  • 1kg (2lb 3oz) sugar
Instructions
  1. Quarter the orange and remove any pips.
  2. Slice the orange quarters very thinly to make transparent slices. Do this over a bowl to catch the juice.
  3. Combine orange slices, juice, tomatoes and lemon juice in a jam pan.
  4. Tie the cinnamon and cloves in cloth bag and add to the tomato mixture.
  5. Bring to a gentle boil, cover and simmer 10 minutes.
  6. Stir in sugar, bring to full boil, stirring constantly, and keep boiling until the mixture reaches setting point (about 10 minutes).
  7. Remove from heat. Remove the spice bag and skim off any scum from the surface.
  8. Pour into warm sterile jars, and seal tightly.
Notes
Removing the soft inner parts of the tomato helps to keep the marmalade firm and free of pips.

If you don't want to waste the inner parts and pips leave them in the mix, and boil for a little longer to drive off the extra moisture.
 

Three Fruit Marmalade II

Three Fruit Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 large grapefruit
  • 1 large orange
  • 1 large lemon
  • sugar
Instructions
  1. Wash the fruits well, then cut into very thin slices, without peeling first.
  2. Place in a large jam pan and add water to cover the fruit at the rate of 3 measures of water to every 2 measures of fruit.
  3. Bring to the boil, reduce to a simmer, cover and allow to cook for about 2 hours.
  4. Remove from the heat, measure the liquid and add 450g (1lb) of sugar for every 600ml (1pint) of liquid.
  5. Return to the stove and bring to a rapid boil.
  6. Continue at a good boil until the mix thickens and reaches setting point. Stir all the time to prevent the mix from burning.
  7. Pour into hot sterilised jars and seal well.
 

 

Three Fruit Marmalade

Three Fruit Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 grapefruit
  • 1 orange (large)
  • 1 lemon (large)
  • 3.6l (6 pints) water
  • 2.3kg (5lb) sugar
Instructions
  1. Wash and dry the fruit.
  2. Cut in paper-thin slices, using a very sharp knife or meat slicer.
  3. Place the water and fruit slices in a non-metallic bowl and let it stand overnight.
  4. Transfer to a pan, and cook until the peels are tender.
  5. Return to a non-metallic bowl and let it stand again overnight.
  6. Transfer to a jam pan, add the sugar and boil until the syrup thickens and reaches setting point.
  7. Pour into hot sterilised jars and seal.
 

Tangerine Marmalade II

Tangerine Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) tangerines
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Peel the tangerines, trying to keep the peel in large pieces.
  2. Set the peel on one side to use later.
  3. Wrap the fruit up in a cloth bag and pound / squeeze it to remove all the juice. Keep the juice and discard the remaining dry flesh.
  4. Put the peel and just enough water to cover it into a pan and bring to a simmering boil for 10 minutes. Allow to cool then drain, cover with fresh cold water and leave overnight.
  5. Drain the peel again and chop into small chunks.
  6. Put the peel, juice and sugar in a pan and bring to the boil, stirring frequently to make sure the sugar is all dissolved and the mix does not burn.
  7. Simmer for half an hour, or until the marmalade thickens and reaches setting point.
  8. Pour into hot sterilized jars and seal well.
 

Tangerine Marmalade

Tangerine Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 3 lemons
  • 12 tangerines
  • sugar
  • water
Instructions
  1. Peel the lemons and slice the flesh into thin slices.
  2. Skin the tangerines, scrape the white off the peel and shred it thinly.
  3. Cut the tangerines into thin slices and place them in a bowl.
  4. Add the shredded peel and the lemon slices to the bowl.
  5. For 450g (1lb) of fruit, add 1.8l (2½ pints) of water and leave the mix to soak for 24 hours.
  6. Put all the pips into a separate small bowl and leave to stand for 24 hours.
  7. Add the pip liquid to the fruit mix and boil for half an hour in a pan.
  8. Allow to cool and leave for 24 hours.
  9. Put the mixture into a preserving pan and add sugar at the rate of 350g (3/4lb) to every 600ml (1 pint) of fruit pulp.
  10. Heat the pan and stir constantly until all the sugar has dissolved.
  11. Boil firmly until the juice will set when tested.
  12. Skim if necessary, then pour into prepared jars.
Notes
Not a quick recipe, but it's a delicious marmalade.
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Quince Marmalade

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Quince Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • (4lb) of quinces
  • 5 lemons
  • 1.2kg (2lb 8oz) sugar
  • 1.4l (2½ pints) water
Instructions
  1. Remove the fur from the quince skins. You can do this by wiping them with a damp cloth or washing up pad.
  2. Cut the quinces into quarters, removing the cores and seeds.
  3. Add the water to the preserving pan.
  4. Dice the quinces and place in the pan.
  5. Put the cores and seeds in a cloth bag, tie the neck, and put the bag in the pan.
  6. Thinly slice the lemons and add to the pan.
  7. Bring to the boil over a medium heat and simmer for about an hour. Stir occasionally to prevent burning.
  8. Remove the cloth bag and discard the contents.
  9. Warm the sugar (1 minute in a microwave) , then add to the pan, stirring to make sure it is all dissolved.
  10. Bring to a rolling boil and cook until the marmalade reaches setting point, and is a deep pink colour.
  11. Pour into hot sterilised jars and seal.
 

Pear Marmalade

Pear Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 900g (2lb) pears
  • 900g (2lb) sugar
  • 240ml (1/2 pint) water
  • 2 oranges
Instructions
  1. Wash and cut the pears into small strips or pieces.
  2. Peel and cut up the oranges, discarding seeds and membranes.
  3. Cut the peel into small pieces.
  4. Combine all ingredients in a large pan.
  5. Cook at a rolling boil until thick and transparent, stirring frequently as it thickens.
  6. Pour hot marmalade immediately into hot, sterile jars.
  7. Seal well
 

Peach Marmalade

Peach Marmalade
Author: 
 
Ingredients
  • 1.1kg (2½ lb) sliced peaches
  • 100g (3½oz) sugar
  • 30ml (2 tablespoons) lemon juice
  • 30ml (2 tablespoons) apricot brandy
  • 30ml (2 tablespoons) orange zest
  • 1 pinch of salt
Instructions
  1. If using fresh peaches, quarter or slice them, removing the stones.
  2. If using canned peaches in syrup, weigh 1.1kg (2½lb) of slices without syrup, and then add the syrup to the mix.
  3. Place all the ingredients in a large pan (not aluminium) and bring to the boil over a medium heat.
  4. Stir frequently to ensure the mix does not burn and that the sugar is all dissolved.
  5. Once the fruits are giving up their juice allow the mix to simmer, and continue to cook until the fruits are tender and soft.
  6. After about an hour the fruits should be very soft and the mixture thickened and at setting point.
  7. Taste - remember it is very hot straight from the pan! - and add a little more sugar if necessary.
  8. Transfer the marmalade to hot sterilised jars and seal well.
 

Orange Marmalade II

Orange Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 12 Seville Oranges
  • 2 lemons
  • 5.5kg (12 lb) sugar
  • 7l (12 pints) of water
Instructions
  1. Peel the lemons and the oranges.
  2. Slice the peel as thinly as possible and place in a large bowl.
  3. Pulp the flesh of the oranges and lemons, and remove the pips.
  4. Add the mashed fruit to the large bowl.
  5. Add 6.5l (11½ pints) of the water, and leave the bowl to stand for 24 hours.
  6. Pour the remaining 500ml (1/2 pint) of water into a small bowl and add all the pips from the fruit. Leave this for 24 hours too.
  7. Strain the water and pips through a muslin bag, keeping the water and adding it to the bowl containing the fruit.
  8. Pour the fruit mix into a preserving pan and boil until the peel is really tender - about 2 to 3 hours.
  9. Add the sugar whilst constantly stirring and bring to the boil.
  10. Cook on a rolling boil until the juice becomes clear and glossy, and a test sample of the marmalade will set.
  11. Pour into jars and seal.
Notes
To make the marmalade more bitter crush the pips before adding to the water. Hitting them with a hammer works well.