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Michael's English Marmalade

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A friends gave me this recipe and a batch of seville oranges. I made my first marmalade this and it was delicious.

A friends gave me this recipe and a batch of seville oranges. I made my first marmalade this and it was delicious.

Ingredients

Serves: 7-8

Metric Cups
  • 3 litres water
  • 2½ kilograms sugar
  • 5 tablespoons pectin
  • 1 knob of butter (optional)
  • ¾ kilogram oranges
  • ¾ kilogram lemons
  • 5¼ pints water
  • 5½ pounds sugar
  • 5 tablespoons pectin
  • 1 knob of butter (optional)
  • 1⅔ pounds oranges
  • 1⅔ pounds lemons

Method

Michael's English Marmalade is a community recipe submitted by kimycoughdrop and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Scrub the fruit and cut in half. Squeeze out the juice and the pips into a basin. Cut the peel into strips.
  • Put the sliced peel and any soft pulp into a large, heavy based pan with the water. Strain in the juice. Cook gently until the peel is tender.
  • Add the sugar and stir until it dissolves completely, and then add the pectin. Bring to the boil and add the knob of butter (optional).
  • Boil hard until setting point is reached (about 40 minutes). * See additional info for details on how to test for the setting point.
  • Remove any scum and leave the marmalade to stand for about 5 minutes, then stir to distribute the peel, and place in clean warm jars.
  • Seal the jars whilst marmalade is still hot.
  • Scrub the fruit and cut in half. Squeeze out the juice and the pips into a basin. Cut the peel into strips.
  • Put the sliced peel and any soft pulp into a large, heavy based pan with the water. Strain in the juice. Cook gently until the peel is tender.
  • Add the sugar and stir until it dissolves completely, and then add the pectin. Bring to the boil and add the knob of butter (optional).
  • Boil hard until setting point is reached (about 40 minutes). * See additional info for details on how to test for the setting point.
  • Remove any scum and leave the marmalade to stand for about 5 minutes, then stir to distribute the peel, and place in clean warm jars.
  • Seal the jars whilst marmalade is still hot.
  • Additional Information

    • Setting point - the cold saucer test: Chill a saucer in the refrigerator for one minute, Put 1 teaspoon marmalade on the saucer and let it cool for one minute. Push the surface of the marmalade with your fingertip. If it wrinkles the jam has reached setting point.
    • Setting point - the cold saucer test: Chill a saucer in the refrigerator for one minute, Put 1 teaspoon marmalade on the saucer and let it cool for one minute. Push the surface of the marmalade with your fingertip. If it wrinkles the jam has reached setting point.

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