Marmalade recipe in Glass Jars

 Marmalade recipe in Glass Jars

With New Year just around the corner, it is time once again to start thinking about making marmalade. Often seen as jam’s rather upmarket cousin, marmalade has its own unique character and is somewhat under-appreciated in our view. There are plenty of standard marmalade recipes available online and in home preserves books, but we thought it would be fun to explore some more unusual recipe ideas for this year’s marmalade. One of the recipes we discovered was for orange prosecco marmalade. We love experimenting with home preserves, so we have adapted the recipe a little. Read on to learn how to make this delicious spin on a traditional breakfast treat.

 Glass food jars for marmalade

 Before you make your marmalade, consider what jars you will use. We recommend that you use small food jars for marmalade, as it tends not to get used up as quickly as jam. Our vintage glass jam jars and Bonne Maman-style jars are perfect; alternatively, if you want to create individual portions, some small food jars from our miniature range would be ideal.

 Filling those glass food jars

 Once you have decided on your jars, it is time to get on with making the marmalade. Here is our modified recipe:

 Ingredients

 4 large Seville oranges

1.2kg granulated sugar

juice of 1 lemon

1 glass prosecco

 Method

Place the whole oranges in a large pan with the lemon juice and two litres of water. Bring to the boil and simmer very gently for two hours to soften the orange peel.

– Remove the softened oranges from the pan and allow to cool. Cut them in half and scoop out the flesh and pith, putting this into the pan of orange water. Bring to the boil for five minutes and strain thoroughly.

– Cut the orange peel into small shreds.

– Pour half the liquid into a preserving pan, along with the sugar, shredded peel and the prosecco.

– On a low heat, stir continuously until all the sugar has dissolved, then bring to the boil and stir continuously until the mixture reaches setting point (220°C). This should take about 25-30 minutes.

– Remove from the heat and skim off any surface scum. Allow to cool slightly before pouring into sterilised jars. If the shred has settled, stir gently to ensure all jars get an even mixture of marmalade and shredded peel. Seal, label and allow to cool completely before storing.

 This recipe should make four or five 1lb jars of marmalade – enough to make breakfast time a treat for quite some time!

 

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