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Sweet and zesty seasonal oranges are put to use in this warming twist on classic marmalade, where fruity cardamom notes add a lightly spiced flavour to the breakfast spread. Remember to sterilise your jars before filling and, once open, the homemade marmalade with store in the fridge for up to 2 months. See method
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Get ahead: Once opened, store in the fridge for up to 2 months.
Tip: Leftover citrus peel can help set preserves and jams, instead of adding extra pectin. Wrap the membranes and pith in muslin cloth and simmer with the fruit. Remove, squeezing out the juice, before adding sugar.
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*To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil rubber seals for 10 mins, then leave to dry.
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