How to make Marmalade
your guide to making marvelous marmalade
I never tire of making marmalade. I make hundreds and hundreds of pounds every year, and as soon as the Seville oranges are in I set to. That heady, sharply aromatic smell that spreads through the whole house is a real harbinger of the Spring to come, the lighter days, the urge to spring clean.
“Making marmalade then?” remarks the postman, as he hands in the day’s mail - an astute observation as a gust of marmaladiness blasts past him as I open the front door! I answer this door often over the next few weeks - “got any marmalade yet?” is the plaintive cry, as word spreads through the village that production is underway. Everywhere I go I make sure I have three or four jars tucked in my basket just in case I encounter an addict anxiously seeking their fix!
I always cook my fruit whole first - its makes the hateful job of cutting up the peel so much easier and I think it brings an intensity of flavour which is really hard to beat. I only ever made marmalade in what I think of as the ‘cold’ way once, when I was about 15, and I swore I would never do it like that again, and I never have.
At the end of the run I always make a few jars of the specialist flavours - whisky marmalade, ginger marmalade, one with black treacle and I always make some where I put the peel through the food processor for those that don’t like chunky.
Now you can cook along with me and I will show you all of my favourite tips and techniques to make successful marmalade every time.
Welcome!
Ingedients
Equipment
Buying, Storing and Preparing Oranges
Video
Cooking the peel and adding the sugar
Video
The rolling boil - easy or elusive?
Video 3
Testing for a set and filling your jars
Video
What lids to choose?
Video
Adding other flavours to your Marmalade
Video
Rosemary Jameson