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Sweet clementines and fiery fresh ginger make this homemade marmalade really special. Perfect for Christmas presents (but keep a pot for yourself!), you can spread it on toast, use as a cake filling or as a fruity glaze for this Spiced marmalade glazed gammon. See method
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*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 minutes at gas 1, 140℃, fan 120℃ until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Tip: To soften the peel in a slow cooker, use 850ml water instead of 1.35ltr then cook on low for 6-8 hrs. Transfer to a large pan and continue from step 3.
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