Orange & lemon Marmalade recipe

(Makes approx 6-8 large 454g jars - 1 lb)

(pectin content: high)

1. Sweet oranges: 3
2. Lemons: 3
3. Sugar granulated: 1.8kg / 4 lbs
4. Water: 2.5 litres / 5 pints
5. Muslin square: 50cm x 50cm

Container

Check the schedule carefully, most ask for a large 454g / 1 lbs jar. Marmalades are best sealed with metal twist covers.

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by scalding oranges and lemons in a saucepan of boiling water for a few minutes. Remove with tongs pat dry with clean paper towel. Using a sharp knife quarter the peel then strip off the peel. Next slice the quarters in half length ways, now thinly slice the peel. Place in the preserving pan with water. Cut rest of oranges and lemons into chunks and wrap in the muslin cloth Tie up the ends to seal the contents. Place this in the preserving pan.
Simmer for 2 hours until the contents are reduced by half. When cooked, remove bag and let juices drain into pan. Check pectin content, add sugar boil to a set and then pot as in Seville orange recipe.

Lime Marmalade recipe

(Makes approx 5-6 large 454g jars - 1 lb)

(pectin content: high)

1. Fresh limes: 6
2. Lemons: 2
3. Sugar granulated: 1.5kg / 3 lbs
4. Water: 1.5 litres / 2½ pints
5. Muslin square: 50cm x 50cm

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by scalding limes and lemons in a saucepan of boiling water for a few minutes, Remove with tongs, pat dry with clean paper towel. Using a sharp knife quarter the peel then strip off the peel. Next slice the quarters in half length ways, now thinly slice the peel. Place in the preserving pan with water. Cut rest of limes and lemons into chunks and wrap in the muslin cloth. Tie up the ends to seal the contents. Place this in the preserving pan.
Simmer for 1½ hours until the contents are reduced by half. When cooked, remove bag and let juices drain into pan. Check pectin content then add sugar. Boil to a set then pot as in Seville orange recipe.

Three fruit Marmalade recipe

(Makes approx 6-7 large 454g jars - 1 lb)

(pectin content: high)

The addition of a Large cooking apple (diced) turns this into Four Fruit Marmalade.

1. Oranges sweet: 2
2. Grapefruit: 2
3. Lemons: 3
4. Sugar granulated: 2¼kg / 5 lbs
5. Water 2.5 litres / 4¼ pints
6. Muslin square: 50cm x 50cm

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by scalding in a saucepan of boiling water for a few minutes, remove with tongs, pat dry with clean paper towel. Using a sharp knife quarter the peel, then strip off the peel, next slice the quarters in half length ways, now slice the pith from the peel. Cut rest of fruit into chunks and wrap in the muslin cloth with pith. Tie up the ends to seal the contents. Place this in the preserving pan.
Thinly slice peel and add to pan. Simmer for 1½ hours until the contents are reduced by half. When cooked, remove bag and let juices drain into pan. Check pectin content, add sugar and boil to a set and pot as in Seville orange recipe.

Old English Marmalade recipe

(Makes approx 5-6 large 454g jars - 1 lb)

(pectin content: high)

1. Seville oranges: 1 kg / 2.2 lb
2. Lemons: 225g / ½ lb
3. Sugar granulated:1.5 / 3¾ lb
4. Sugar brown:500g / 1 lb
5. Water 2.3 litres / 4 pints
6. Muslin square: 50cm x 50cm

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid. Rinse under a running tap leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by scalding oranges and lemons in a saucepan of boiling water for a few minutes. Remove with tongs pat dry with clean paper towel. Using a sharp knife quarter the peel then strip off the peel. Next slice the quarters in half length ways, now slice the peel in chunky strips. Place in the preserving pan with water. Cut rest of limes and lemons into chunks and wrap in the muslin cloth. Tie up the ends to seal the contents. Place this in the preserving pan. Simmer for 1½ - 2 hours until the contents are reduced by half and peel is tender. When cooked, remove bag and let juices drain into pan. Check pectin content, add sugar and boil to a set then pot as in seville orange recipe.

Onion Marmalade recipe

(Makes approx 1-2 large 454g jars - 1 lb)

(pectin content: none)

This marmalade is best hot and fresh, but can be stored in jars, great on sausages and mash.

1. large onion and 2 medium
2. Garlic cloves: peeled and finely chopped
3. Butter: 60g
4. Sugar granulated: 2 tbsp
5. Marsala or Madeira: 250ml
6. Olive oil: 1 tbsp
7. Salt and freshly ground black pepper

Preparation

If not using while hot, clean jars in a bowl of hot water to which has been added a small drop of washing up liquid. Rinse under a running tap leave to stand on some clean kitchen paper towel, tops down.
Heat the olive oil and butter in a frying pan when hot add garlic, onion, salt and pepper. Cook on a meduim heat until soft, then add the sugar then five minutes later half the Marsala. Turn down the heat and cook slowly for 30 minutes, adding the remaining Masala in one or two goes as the mixture absorbs the liquid. The onion will reduce and brown. As they begin to caramelise, do not stir excessively as this reduce the mixture to a mush. When ready pot or serve hot.