Category Archives: Marmalade

Orange Marmalade

Orange Marmalade
Author: 
 
Ingredients
  • 900g (2 lb) Seville oranges
  • 3.6l (6 pints) of cold water
  • Sugar
Instructions
  1. Slice the oranges as thinly as possible.
  2. Remove only the pips.
  3. Place the sliced oranges and the water in a bowl and leave to stand for 24 hours.
  4. Transfer to a preserving pan and bring to the boil. Keep boiling until the peel is tender.
  5. Take off the heat and allow to stand for another 24 hours.
  6. Weigh the fruit mix, and for every 450g (1lb)of fruit, add 700g (1½lb) of sugar.
  7. Bring to the boil and keep boiling until the marmalade looks clear.
  8. Skim off any scum if necessary.
  9. Leave the marmalade to cool a little before pouring into jars.
 

Orange and Cranberry Marmalade

Orange and Cranberry Marmalade
Author: 
 
Ingredients
  • 1.1kg (2½ lb) orange marmalade
  • 60ml (4 tablespoons) orange peel (grated)
  • 200g (7oz) sugar
  • Pinch of ground cloves
  • 200g (7oz) of cranberries
  • 120ml (1/4 pint) Grand Marnier
  • 120ml (1/4 pint) water
Instructions
  1. Put the water, sugar and cloves in a pan and heat slowly, on a medium heat, stirring until the sugar is all dissolved.
  2. Bring to the boil and add the cranberries. Simmer until the berries are soft, but not falling apart.
  3. Allow to cool whilst moving on to the next stage.
  4. In a different pan, add the marmalade, Grand Marnier and orange peel. Bring to the boil.
  5. Boil well until the temperature reaches jelly point, about 110°C (220°F). This should take about 20 to 25 minutes.
  6. Transfer the cranberries from the first pot and add them to the marmalade mix, leaving the liquid behind.
  7. Mix gently to distribute the berries in the marmalade and bring back to the boil.
  8. Simmer for 5 minutes, pour into hot sterilised jars and seal well.
  9. Store in a cool place
 

Lime Marmalade

Lime Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) of limes
  • 2.7kg (6lb) of sugar
  • 2.7l (4½ pints) of water
Instructions
  1. Peel the limes, cutting the rind/zest into long thin strips.
  2. Clean the white pith off the limes.
  3. Cut limes in half, squeeze the juice into a container and put it to one side.
  4. Mash or roughly chop the lime halves and place them in a cheesecloth bag.
  5. Place the lime zest, cheesecloth bag, water and juice in a large pan and leave to soak over night.
  6. Bring to the boil and simmer for about 2 hours, or until the zest is soft.
  7. Remove the cheesecloth bag.
  8. Add the sugar and stir frequently until the sugar has dissolved.
  9. Boil, stirring frequently, until the mix reaches setting point.
  10. Pour into hot sterilized jars and seal well.
 

Lemon Marmalade

Lemon Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 10 large lemons
  • 800g (1lb 12oz) of sugar
  • 1.2l (2 pints) of water
Instructions
  1. With a sharp knife or vegetable peeler, remove the yellow rind from the lemons, cutting into 3cm (1 inch) long strips about 3mm (1/8 inch) wide.
  2. Remove the remaining white pith from the lemons.
  3. Cut the lemons into 5mm (1/4 inch) slices
  4. In a large pan (NOT aluminium) add the sliced fruit, rind and water. Leave to stand in a cool place for 4 hours.
  5. Put the pan on the stove and bring to the boil over a high heat, stirring occasionally.
  6. Reduce the heat, cover the pan and leave it to simmer for about an hour, until the fruit is soft and tender.
  7. Add the sugar, stirring constantly until it is all dissolved.
  8. Whilst adding the sugar bring the mix back to the boil. It should be boiling well, but not trying to fling itself out of the pan.
  9. Reduce to a gentle boil after 5 minutes and allow to cook, uncovered, until it reaches 220 °F . This will take about 40 minutes.
  10. Pour into hot sterilised jars and seal well.
 

Green Tomato Marmalade

Green Tomato Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 300ml (10 fl oz) water
  • 2 oranges, thinly sliced
  • 1 lemon thinly sliced
  • 1.8kg (4lb) green tomatoes chopped
  • 800g (1lb 12oz) sugar
  • 2.5ml (1/2 tsp) salt
Instructions
  1. Place water, lemon and oranges in a large pan and cook over a medium heat until the fruit is soft.
  2. Add the salt, potatoes and sugar, stirring all the time to make sure the sugar is all dissolved.
  3. Bring to a brisk boil, then allow to cool to a simmer, and leave for between 3 and 4 hours, stirring occasionally.
  4. When the marmalade reaches setting point and is obviously thickened, remove from the heat and pour into hot sterilized jars.
  5. Seal well.
 

Grapefruit Marmalade

Grapefruit Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 3 grapefruits
  • 2.7kg (6 lb) sugar
  • 3.7l (6½ pints) of water
  • 1 sweet orange
  • 3 lemons
Instructions
  1. Put the grapefruit into a large pan with 3.6l (6 pints) of hot water.
  2. Boil for 2 hours, then take them out and let them cool. KEEP the water.
  3. Peel the orange and lemons.
  4. Break up the flesh of the orange and lemons and put it into the water saved from boiling the grapefruits.
  5. Place the pips from the orange and lemons to soak in ½ pint of water.
  6. Peel the grapefruits, then slice the peel as thinly as possible.
  7. Break up the grapefruit flesh and put it into a new bowl. Separate out the pips and add them to the other pips in water.
  8. Leave for 24 hours.
  9. Add all the fruit together in a preserving pan, and pour in the water in which the pips have been soaking.
  10. Bring to the boil and boil hard for 10 minutes.
  11. Add the sugar and stir constantly until all the sugar is dissolved.
  12. Keep boiling until the juice will set when tested.
  13. Skim if necessary, then pour in to prepared jars.
 

Carrot Marmalade II

Carrot Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 450g (I lb) carrots
  • 4 medium lemons
  • 1.5l (2½ pints) of water
  • 1.8kg (4 lb) sugar
Instructions
  1. Peel and grate the carrots.
  2. Grate the lemon rinds and squeeze the juice into a pan.
  3. Add the grated rind and carrots to the pan, and add all the water.
  4. Heat to boiling point and then leave to boil for 45 minutes. Add a little extra water if needed.
  5. Add the sugar to the pan and stir well until it is totally dissolved.
  6. Boil for about 30 minutes or until it reaches setting point.
  7. Pour into warmed jars, and seal.
 

Carrot Marmalade

Carrot Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 680g (1½lb) grated carrots
  • 850g (1lb 14oz) sugar
  • 3 large oranges
  • 2 lemons
  • 2.5ml (1/2 tsp) cinnamon
  • 2.5ml (1/2 tsp) cloves (ground up or whole according to preference)
Instructions
  1. Peel the citrus fruits, putting the rind to one side.
  2. Remove all the white pith from the fruits, then mash or liquidize the oranges and lemons.
  3. Clean all the white pith from the rinds you saved at stage (1), then cut the cleaned rind into narrow strips.
  4. Add the sliced rind to the fruit mix, cover with a cloth and allow to stand overnight.
  5. Add the grated carrot and spices to the mix, transfer to a jam pan or large saucepan and bring to a simmer.
  6. Cook for about 2 hours.
  7. Pour into prepared jars, seal whilst still piping hot and leave for a few days.
Notes
Can be consumed immediately but the flavour improves with time.
 

Apple Marmalade

Apple Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1.4kg (3 lb) apples
  • 1 large orange
  • 1kg (2lb 3oz) cups granulated sugar
  • 30ml (2 tablespoons) lemon juice
  • 340ml (11 fl oz) water
Instructions
  1. Put the lemon juice and a little of the water in a bowl.
  2. Wash, peel and core the apples.
  3. Cut the apples into thin slices and drop into the lemon juice and water.
  4. Slice the orange very thinly, then remove pips and quarter the slices.
  5. Place the remaining water in a pan and bring to the boil.
  6. Add the sugar, lemon juice and the fruit.
  7. Keep boiling well and stir constantly to make sure the sugar is fully dissolved.
  8. Keep at a rolling boil and stir constantly until the mix thickens and reaches setting point.
  9. Pour into hot sterilized jars.
  10. Seal well.