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7 Home Made Marmalade Recipes To Try Out

7 Home Made Marmalade Recipes To Try Out. Hello friends. Do you love marmalade on your morning toast? I know I do. Would you want to know how to make homemade marmalade? Today I am sharing some fun and tasty marmalade recipes.

Great for popping on your toast when sat in the garden at breakfast this Summer. Or how about afternoon tea in the garden with a cold slice of crust bread with marmalade on? Yummy!! Because who doesn’t like marmalade?

7 Home Made Marmalade Recipes To Try Out

7 Home Made Marmalade Recipes To Try Out:

7 Home Made Marmalade Recipes To Try Out
Recipe courtesy of Taste And Smile.

1.) How To Make Pink Grapefruit Marmalade:

Are you looking for a new marmalade recipe to try out? Fancy making some easy marmalade recipe? Fancy making some of this Pink Grapefruit Marmalade? Sharp and sassy – this is a great preserve for marmalade lovers! How To Make Pink Grapefruit Marmalade.

How To Make Pink Grapefruit Marmalade.

Taste And Smile.
Are you looking for a new marmalade recipe to try out? Fancy making some of this Pink Grapefruit Marmalade? Sharp and sassy – this is a great preserve for marmalade lovers!
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Breakfast, Side Dish
Cuisine British
Servings 6 jars

Ingredients
  

  • 1kg pink or red grapefruit
  • 1-litre water
  • 1.5kg Tate & Lyle Preserving Sugar

Instructions
 

  • Using a potato peeler, peel the grapefruit to remove the coloured part in long strips. Use a sharp knife to shred this citrus peel finely.
  • Halve the grapefruit and squeeze the juice from them, reserving the pips. Put the juice into a preserving pan or large saucepan with the shredded peel.
  • Chop the pulp roughly and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
  • Put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and simmer gently for a further 20 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
  • Tip the Tate & Lyle Preserving Sugar into the saucepan. Stir over a low heat until it has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
  • Sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieving the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

Cook’s Tip: 

The marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point – even though it looks quite runny when you first pour it into the jars.
Keyword Fruit, Marmalade
7 Home Made Marmalade Recipes To Try Out
Recipe courtesy of Tate & Lyle

2.) Classic Orange Marmalade To Make At Home:

Today I am sharing a guest post; zesty orange marmalade recipe from Tate & Lyle. Fancy making a marmalade recipe with ordinary oranges? Or preferably Seville.

“This delicious marmalade is perfect for spreading on your toast for a breakfast treat, or adding it to a cake to flavour your baking!” Classic Orange Marmalade.

How To Make Classic Orange Marmalade:

Tate & Lyle
One of the best orange marmalade’s and this is also a foolproof marmalade recipe as it is so easy to make.
Prep Time 30 mins
Cook Time 1 hr
Course Breakfast, Side Dish
Cuisine British
Servings 3 x 450g Jars

Ingredients
  

  • 650g oranges (Seville, preferably)
  • 1.5 litres water
  • 1kg Tate & Lyle Preserving Sugar

Instructions
 

  • Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the orange peel and put it onto a large square of muslin with the pips. Tie up tightly and put into the saucepan with the water.
  • Use a sharp knife to shred the orange peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin to set the marmalade).
  • Next day, put the saucepan on the heat and bring to the boil. Reduce the heat to low. Cover and simmer over a very low heat for 30 minutes to soften the peel. Remove the muslin bag, squeezing it to push out as much of the liquid as possible.
  • Add the Tate & Lyle Preserving Sugar to the saucepan and place over a low heat, stirring until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to ensure that it doesn’t boil too rapidly.
  • Sterilize 3 x 450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!).
Keyword Afternoon Tea, Marmalade
7 Home Made Marmalade Recipes To Try Out
Recipe courtesy of Taste And Smile.

3.) Blood Orange And Chilli Marmalade Recipe To Try:

Do you like to make your own jams and marmalades? Today I am sharing a tasty Blood Orange And Chilli Marmalade recipe with you. Fire up your breakfast toast with this delicious blood orange marmalade – with its kick of red chilli. Blood Orange And Chilli Marmalade.

Blood Orange And Chilli Marmalade.

Taste And Smile
Do you like to make your own jams and marmalade? Today I am sharing a tasty Blood Orange And Chilli Marmalade recipe with you.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Breakfast
Cuisine British
Servings 6 Jars

Ingredients
  

  • 1kg blood oranges (or Seville, if preferred)
  • 1 litre water
  • 1 red chilli, deseeded and finely chopped
  • 1.5kg Tate & Lyle Preserving Sugar

Instructions
 

  • Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the orange peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
  • Use a sharp knife to shred the orange peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).
  • Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and cook for a further 30 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
  • Add the chilli to the saucepan, then tip in the Tate & Lyle Preserving Sugar and stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
  • Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieving the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

Cook’s tip: The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!).
Keyword Marmalade
7 Home Made Marmalade Recipes To Try Out
Recipe courtesy of Tate & Lyle Sugar.

4.) Tasty Tangerine And Tequila Marmalade Recipe:

Fancy making some Tangerine And Tequila Marmalade? A tangy, taste-tantalising marmalade to liven up your toast! Tangerine And Tequila Marmalade.

How To Make Tangerine And Tequila Marmalade:

Tate & Lyle Sugar
Fancy making some Tangerine And Tequila Marmalade? A tangy, taste-tantalising marmalade to liven up your toast!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Breakfast
Servings 6 Jars

Ingredients
  

  • 10 tangerines or satsumas
  • 1 lemon
  • 1 litre water
  • 1.5kg Tate & Lyle Preserving Sugar
  • 150ml tequila

Instructions
 

  • Squeeze the juice from the tangerines or satsumas and lemon, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
  • Use a sharp knife to shred the citrus peel finely. Add the peel to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).
  •  Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 40 minutes to soften the peel, then remove the lid and simmer gently for a further 15 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
  • Tip the Tate & Lyle Preserving Sugar into the saucepan and add the tequila. Stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
  •  Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

The marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point, even though it looks quite runny when you first pour it into the jars.
7 Home Made Marmalade Recipes To Try Out
Recipe c/o Taste And Smile

5.) Lemon And Elderflower Marmalade: With A Lemony Taste:

If you love all things lemony, you’ll love this fabulous marmalade, with its hint of fragrant elderflower. Lemon And Elderflower Marmalade.

Lemon And Elderflower Marmalade: With A Lemony Taste.

Taste And Smile
If you love all things lemony, you’ll love this fabulous marmalade, with its hint of fragrant elderflower.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Appetizer, Breakfast
Cuisine British
Servings 6 jars

Ingredients
  

  • 1kg thin-skinned lemons
  • 1 litre water
  • 1.5kg Tate & Lyle Preserving Sugar
  • 100ml elderflower cordial

Instructions
 

  • Squeeze the juice from the lemons, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
  • Use a sharp knife to shred the lemon peel finely. Add the peel to the saucepan.
  • Put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 40 minutes to soften the peel, then remove the lid and simmer gently for a further 15 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
  • Tip the Tate & Lyle Preserving Sugar into the saucepan and add the elderflower cordial. Stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
  • Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieving the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

Cook’s Tip:

The marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point, even though it looks quite runny when you first pour it into the jars.
Keyword Afternoon Tea, Marmalade
Mojito Lime Marmalade
Recipe c/o Taste And Smile

6.) Mojito Lime Marmalade Recipe To Make This Week:

Mojito Lime Marmalade. Get your mojo going with the sharp, sassy flavour of this lime and lemon marmalade with its hint of white rum and mint. Mojito Lime Marmalade.

Mojito Lime Marmalade With A Hint Of White Rum.

Taste And Smile
Mojito Lime Marmalade anyone? Get your mojo going with the sharp, sassy flavour of this lime and lemon marmalade with its hint of white rum and mint.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Appetizer
Cuisine British
Servings 6 jars

Ingredients
  

  • 1kg citrus fruit, made up of 2 lemons, and approximately 10 limes
  • 1 litre boiling water
  • 15g fresh mint leaves
  • 1.8kg Tate & Lyle Preserving Sugar
  • 100ml white rum

Instructions
 

  • Squeeze the juice from the lemons and limes, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the lemon and lime peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Put the mint leaves into the saucepan and add the boiling water. Leave to infuse for about 20 minutes, until cool. Meanwhile, use a sharp knife to shred the citrus peel finely. Remove the mint leaves from the saucepan with a draining spoon.
  • Add the peel to the saucepan. Bring to the boil, reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and cook for a further 20 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
  • Tip the Tate & Lyle Preserving Sugar into the saucepan and add the rum. Stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
  • Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieving the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

Cook’s Tip:

The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!)
Keyword Marmalade
Whisky Sour Marmalade
Recipe c/o Taste And Smile

7.) Whisky Sour Marmalade That Would Be Great For Afternoon Tea:

Whisky Sour Marmalade anyone? Enjoy the grown-up taste of marmalade with a hint of whisky with this Whisky Sour Marmalade. Whisky Sour Marmalade.

Whisky Sour Marmalade.

Taste And Smile.
Enjoy the grown-up taste of marmalade with a hint of whisky with this Whisky Sour Marmalade.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Appetizer
Cuisine British
Servings 6 jars

Ingredients
  

  • 900g oranges (Seville, preferably)
  • 1 lemon
  • 1 litre water
  • 1.5kg Tate & Lyle Preserving Sugar
  • 150ml whisky

Instructions
 

  • Squeeze the juice from the oranges and lemon, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the orange peel and lemon peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
  • Use a sharp knife to shred the orange and lemon peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).
  • Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and cook for a further 30 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
  • Tip the Tate & Lyle Preserving Sugar into the saucepan and stir over a low heat until the sugar has dissolved. Stir in the whisky. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
  • Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

Cook’s tip The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!)
Keyword Marmalade
7 Home Made Marmalade Recipes To Try Out

7 fruit marmalade recipes for you to try out today. Or tomorrow, or the next day :). Do you fancy Trying any of these recipes?

7 Home Made Marmalade Recipes To Try Out: Weekend Link up.

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10 responses to “7 Home Made Marmalade Recipes To Try Out”

  1. Cheryl Shops says:

    These all sound good, but I’m particularly intrigued by the mojito lime marmalade! Have a fantastic weekend!
    Cheryl Shops | http://www.cherylshops.net

  2. Maureen says:

    This is so cool Claire! I didn’t know there’s so many recipe to make marmalade (shows you that I don’t cook much)! I would love to try the Mojito Lime Marmelade! Sounds delightful! I hope you are having a great weekend so far and happy Saturday!

    Maureen | http://www.littlemisscasual.com

  3. That looks so yummy. Thanks for hosting and I hope that you are having a wonderful weekend.

  4. Heather says:

    I do love marmalade but I’ve never tried making it myself! Will check out these recipes!

  5. Chandhini says:

    These look lip smacking. Your photography is awesome.

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