Moreish marmalade
A great tangy marmalade recipe; use as a cooking ingredient or spread thickly on buttered toast.
Serves: Makes 2-3 small jars
Preparation time: 5 minutes
Cooking time: 2 hours and 10 minutes
Cooling time: 40 minutes
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You will need
- 3 oranges (use Seville oranges if in season)
- 2 lemons
- 1.5kg granulated sugar
Recipe Information
Step by step guide to making Moreish marmalade
- Place the oranges and lemons in a large, deep saucepan, then cover with 2 litres of water and bring to the boil. Simmer for 1½ hours until tender.
- Remove the fruit from the saucepan and allow to cool slightly, then cut into quarters and scoop out the pulp.
- Place it in a colander over the saucepan of cooking water, press down with the back of a ladle to squeeze out all the juice, then add the pulp and discard the pips.
- Discard the lemon peel, then finely slice the orange peel and add to the pan with the sugar.
- Bring to the boil, skimming off any white residue. Continue to boil rapidly (so you have a bubbly foam on top of the mixture) for 40 minutes until it starts to set.
- Leave to cool for 20 minutes, then stir to distribute the peel.
- Wash empty jars and place into an oven on a medium heat for 5 minutes to sterilise, then ladle in the marmalade and seal with a lid.
Cook's tip: To find out if your marmalade has reached setting point, pop a small plate in the fridge while it is boiling. After the 40 minutes, drop a small spoonfull of the marmalade onto the cold saucer. Let cool in the fridge for a few minutes, then gently push the marmalade with your finger. If it forms a crinkly skin, the marmalade has set, if not, boil for another few minutes and check again.
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Nutritional information for Moreish marmalade
Nutritional information for Moreish marmalade
Nutrition type | per serving |
---|---|
Calories | 187 kcal |
Total Fat | 4.5g |
Saturated Fat | 2.8g |
Salt | 0.4g |
Sugar | 11.5g |
This recipe is:
- No gluten products
- No egg products
- No dairy products
- No nut products
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30p
30p/ea