• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Marmalade

by GBC Kitchen
  1. A pot of Oxford marmalade with oranges in the background
Item 1 of 1
★ ★ ★ ★ ★
5.00

This marmalade recipe is a great place to start if you're looking to start preserving at home. The simple method creates a tangy, flavourful preserve that makes the most of Seville oranges when they're in season (December to February), although you can find the fruits frozen during the rest of the year.

First published in 2019
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

  • 1kg oranges, ideally Seville
  • 2l water
  • 1 1/2 lemons, juiced
  • 750g of soft brown sugar
  • 750g of caster sugar
SAVE RECIPE

Equipment

  • Sterilised jars
  • Muslin cloth

Method

1
Halve the oranges and juice them. Pull away any white pith and pulp and reserve along with the pips – these contain pectin, which is what makes your marmalade set
2
Finely slice the leftover skins and place into a heavy bottomed pan with the water and orange juice
3
Place the pips, pith and pulp into a muslin cloth and tie to secure. Place the muslin bag into the pan and bring to a simmer. Cook for 1 hour
4
Stir in the sugars and keep simmering for a further 15 minutes until completely dissolved. Keep stirring to avoid the sugars from sticking and burning
5
Take the pan off the heat then cover and leave to set overnight
6
Spoon the marmalade into sterilised jars and seal
First published in 2019
GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2024