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Marmalade recipes

Our top 3 of 11 Marmalade recipes

Auntie Mamie's Orange Marmalade Recipe at MyDish

3
based on 1 reviews

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Auntie Mamie's Orange Marmalade

by goldenmum

by goldenmumViewed 2160 times


    Method

    1. Halve all fruit. Extract the juice. Put all pips in a small bowl. Cut skins into pieces and mince. Put minced skins and fleshy bits in a jam pan and add the juice.

    2. Add 3 pints of water to the jam pan contents and 1/2 a pint of water to the bowl with the pips. Cover pan with a clean tea towel and bowl with cling film. LEAVE OVERNIGHT TO SOFTEN PEEL.

    3. Next day sieve liquid and all gel from pips into jam pan. Bring to the boil and simmer for 15 minutes to soften. Remove pan from heat and slowly add the sugar stirring until all dissolved. Return to heat and SLOWLY return to a RAPID ROLLING boil. Add a knob of butter to reduce scum. Boil for APPROX. 25 - 30 minutes(WITHOUT STIRRING) until temperature reaches jam setting point 220-222F or use cold saucer setting test method.

    4. Remove from heat. Pour into sterilized jam jars cover tightly. Leave to become cold then label and store in a cool dry place.

    5. This will keep for at least a year or more.

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    Ingredients

    • 2½ lbs Marmalade Oranges (Seville)
    • 2 Sweet Oranges
    • 2 Lemons
    • 3 kgs Sugar. granulated
    Dundee Marmalade Recipe at MyDish

    4
    based on 2 reviews

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    Dundee Marmalade

    by The Saga team

    by The Saga teamViewed 1866 times


      Description

      Orange jam.

      Method

      1. 1. Place the washed oranges and lemons in a large pan, covered with water and cook it for 1 hour.

      2. 2. Remove the fruit with a slotted spoon, allow to cool and cut into chunks. Remove the pips and add them to the liquid in the pan. Boil this rapidly for 10 minutes, then strain.

      3. 4. Put the strained juice, cut fruit and sugar back into the pan and stir until the sugar dissolved.

      4. 5. Boil it for 20 minutes.

      5. 6. Allow to cool and pour into sterilised jars, cover, seal and label.

      3 Comments

      • by AA

        AA  Sun Jan 23 2011   • Reply

        My friend and I did an experiment. We made three batches of marmalade, each using a different recipe (BBC Good Food, Delia and this recipe). We could not believe that a recipe this simple one could be any good, but we have to report that it was the best! Horray for simplicity.

      • by The Saga team

        The Saga team  Tue Nov 10 2009   • Reply

        Sorry about the missing quantity. It's there now.

      • by cakedish

        cakedish  Fri Nov 6 2009   • Reply

        How much sugar please?

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      Ingredients

      • 800g  Oranges
      • 1.5 Lemons
      • 4 pints Water
      • 1600g Sugar
      Grandad's Marmalade Recipe at MyDish

      3
      based on 1 reviews

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      Grandad's Marmalade

      by Susaphone

      by SusaphoneViewed 1687 times


        Description

        Breakfast wouldn't be the same without Grandad's marmalade. Also makes bird boxes for the family!!

        Method

        1. Wash oranges and cut in half, scoop out the insides (pips,flesh and pith) and put in a square of muslin.
        2. Slice the peel as thin or thick as you like.
        3. Put peel in a large pan with water. Tie up muslin and squeeze into pan then drop it in as well.
        4. Simmer for about 2 hours(no lid) till peel soft and liquid reduced to half.
        5. Remove bag, add sugar, mix then heat gently to dissolve sugar stirring often.
        6. Boil rapidly for about 15 mins till set reached by testing.
        7. Cool and remove scum, settle for 20 minutes, stir.
        8. Pot into hot,sterilised jars and cover.

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        Ingredients

        • 1.5 kg Seville Oranges
        • 2.5kg Preserving Sugar
        • 2 Lemons
        • 3 litres Water
        Onion Marmalade Recipe at MyDish

        4
        based on 4 reviews

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        Onion Marmalade

        by lizziep

        by lizziepViewed 2434 times


          Method

          1. Fry the onions in the butter until lightly browned. Add the sugar and cook until dark and caramelised.

          2. Add the vinegar and simmer until it reaches a thick jam like consistency (about 45 minutes)

          2 Comments

          • by Maria Kelly

            Maria Kelly  Sun Jul 11 2010   • Reply

            Hi there,How long does this keep in a jar as I would like to make a batch as presents.cheers.

          • by Sansash

            Sansash  Wed Apr 21 2010   • Reply

            I tried this last week with sausage and sweet potato mash .. absolutely delicious. Thanks for the recipe.

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          Ingredients

          • 450g Onions (sliced)
          • 25g Butter
          • 85g Light muscovado
          • 100ml Red wine vinegar