The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
The Marmalade Awards, Paddington Bear,
Three Fruit Marmalade Recipe and Giveaway
I have decided! I am going to take the orange by the rind, (as opposed to the bull by the horns) and enter my marmalade into this year’s Marmalade Awards, or to give it the correct title, The World’s Original Marmalade Awards. I am going to be bold and brave, not worry about the awards I won’t win, but concentrate on helpful tips I’ll pick up – that will hopefully aid me in becoming a marmalade maker extraordinaire! To prepare me for this sticky orange adventure, I have two tricks up my Paddington Bear like sleeve…….the first is to actually MAKE some marmalade; and the next trick is to attend a Marmalade making workshop run by the World’s Original Marmalade Awards Winner (2008) and WI preserves judge, the queen of all that is ladled into jam jars, Vivien Lloyd. But first, my home-made marmalade; I decided to make a Three Fruit Marmalade from Vivien’s excellent and authoritative book, First Preserves. I have reviewed this book already on my blog last year, and you can read all about it here: Apple & Ginger Jam and Book Review – First Preserves by Vivien Lloyd.
Vivien has very kindly allowed me to reproduce the recipe for her Three Fruit Marmalade here, and a printable copy of her recipe is at the end of this post. I have also added some step-by-step photos of how I made the marmalade, which hopefully will be of some help if you decide to make it. There is also a very helpful marmalade video on Vivien’s website, the link is here: First Preserves Marmalade Video. But on to my marmalade making exploits. Apart from the fact that January and February is Seville orange season, I can see why this preserve is popular during the winter months; the snow is on the ground, the wind is howling a gale and the diet dictates that no more cakes must be made this week. So, why not reach for that knife and sit down with a pot of tea, or coffee, some music and shred citrus peel! I LOVED it, it was strangely relaxing and very therapeutic.
Shredding!
I could have sat there for most of the day, just shredding and drinking tea, but the next step was a good long soak, not for me, but for the peel, so I set aside my marmalade making tools for a few more hours. Time to reflect on one of my favourite childhood books, Paddington Bear; how I love those books, and the exploits of that naughty little Peruvian bear! And of course his love of marmalade. Michael Bond, the author, says:
…..“The great advantage of having a bear as a central character is that he can combine the innocence of a child with the sophistication of an adult. Paddington is not the sort of bear that would ever go to the moon – he has his paws too firmly on the ground for that. He gets involved in everyday situations. He has a strong sense of right and wrong and doesn’t take kindly to the red tape bureaucracy of the sillier rules and regulations with which we humans surround ourselves. As a bear he gets away with things. Paddington is humanised, but he couldn’t possibly be ‘human’. It just wouldn’t work.”…..
Paddington Bear
I remember lying on my bed chortling with laughter at his adventures with his friend Mr. Gruber, and always wanting a marmalade sandwich myself, in my school lunch box. The books are just as popular now, as they were when I was little, which, is somehow comforting. But back to here and now……after the peel had soaked, it was time to actually “make” the marmalade. Vivien’s recipe is VERY easy to follow and it all went like a breeze, should I be saying that?! My 24 hours of prepping and cooking rewarded me with several jars (I increased the recipe slightly) of glowing citrus preserve……and oh yes, was I VERY proud of myself!
The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
I do have a partner in crime in all of this marmalade making, my chum from across the Pennines, Sue from Not Any Old Baking Spot, has also stepped up to sticky plate and is making marmalade for the awards too; you can read all about her exploits here: Making marmalade to competition standard – batch two/three results. So, it’s preserving pans at the ready and wooden spoons drawn at dawn, as I battle it out with her…….although, she is well ahead with THREE batches under her belt now! Breaking news, another lovely friend of mine, Janice from Farmersgirl Kitchen, aka Marmalade Queen the third, has also made some of the amber stuff and has sent her entry off already! You can see her marmalade here: Homemade Seville Orange Marmalade.
The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
The making of the marmalade could not come at a better time as we embrace and celebrate British Farmhouse Breakfast Week, and what is the most essential preserve on the breakfast table, marmalade! As you may remember if you read my Breakfast Meal Plan yesterday, I am celebrating breakfast this week, and today’s brekkie was divine, as we broke into one of my jars of marmalade and had it spread on hot buttered toast, made from a rustic boule, that was very kindly sent to me as part of a Breakfast hamper from the lovely Gemma…….
…….the rustic boule made the perfect vehicle for spreading marmalade on, as you can see below……
The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
……all that remains for me to do now, is write out my labels, and download the awards form, to print and fill in for my marmalade submissions! There’s a big problem though, I have got the marmalade making bug, and am now on the hunt for some Seville oranges, in order to make another batch of marmalade, maybe a “Merry Marmalade”, which, has a category of its own in the awards, and has a bit of booze splashed in to it for good measure! I am already concocting recipes for my merry marmalade, watch this space, it could be my best marmalade yet! I hope you have enjoyed my post today and will have a go at making this recipe yourself maybe.
Three Fruit Marmalade
I have one more piece of news to share with you, I have a Giveaway for all of my readers; Vivien has very kindly offered me one of her iBooks® called First Preserves: Marmalade as a prize for all of you who read this post!
Description
First Preserves: Marmalades is the first multi-touch e-book by Vivien Lloyd, a professional preserver and competition judge. It celebrates the traditional skills of making marmalade and explains the basic skills needed to make this premier preserve, traditionally served with toast for breakfast.
There are detailed explanations of each stage of the preserving process, from the preparation to how to fill and seal the jars, illustrated with galleries of colour photographs and embedded videos. It has tried-and-tested recipes for both the novice and the experienced preserver.
A Define, Highlight, Note and Search facility allows the reader to obtain definitions, explore further information online and set up a personal notebook. All the equipment needed for marmalade is described, with direct links to suppliers’ websites, in US, UK and Australia.
A chapter on competitions provides anyone planning to enter a preserves competition with that crucial edge, as Vivien offers advice on preparing for the competition, divulges the key elements that judges are looking for and reveals the common faults in unsuccessful entries.
Throughout the book Vivien informs and inspires the reader to get into the kitchen to make marmalade, and perhaps even to experience the excitement of entering a competition.
Available to buy at £5:49 at the iTunes Store, I have ONE to give away, and all you have to do is leave a comment below!
The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
That’s all for today, see you tomorrow with another breakfast recipe as well as a book review and another giveaway for chocolates! Karen
The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
Three Fruit Marmalade
Print recipe
| Serves | Makes 2.25kg (5lb) |
| Prep time | 24 hours, 2 minutes |
| Cook time | 10 minutes |
| Total time | 24 hours, 12 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Condiment, Dessert, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| From book | First Preserves by Vivien Lloyd |
Ingredients
- 1 grapefruit
- 2 lemons
- 1 sweet or Seville orange
- 1.4kg granulated cane sugar
- 1.75 litres water
Note
The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.
(Select a small grapefruit, and aim to get a total weight of grapefruit, orange and lemons of between 675 and 700g)
Directions
| Step 1 | The total weight of the fruit should be between 675g and 700g (1 1/2 lbs) |
| Step 2 |
 Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit) |
| Step 3 |
 Finely chop the membranes, I used my Kenwood mixer. Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice and water, securing it to one of the pan handles. |
| Step 4 |
 If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred. Add the peel to the pan and leave overnight to soak. |
| Step 5 |
 Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours - the peel should be very tender. |
| Step 6 |
 Warm the sugar in a low oven set at 140C/275F/Gas1. Remove the muslin bag and squeeze it over the pan through a sieve. Check the volume of the pan, it should have reduced by a third. |
| Step 7 |
 Add the sugar and dissolve over a low heat. Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes. Once setting point is reached, remove the pan from the heat, and allow to cool for about ten minutes. |
| Step 8 |
 Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. Ladle the marmalade into a jug and pour in the warm jars using a jam funnel. Pour to the brim of the jars. Remove any stray scum with a teaspoon. |
| Step 9 |
 Seal the jars with a new twist-top lid, or apply a waxed disc to the surface of the marmalade. When cold, cover with a cellophane top secured with a rubber band. |
The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe
How to enter the iBooks® called First Preserves: Marmalade Giveaway
Just leave a comment below to say what your favourite marmalade is, or, what your earliest marmalade memory is! Contest closes on the 10th February and the comment that Vivien thinks is the best, or funniest, wins the iBooks® called First Preserves: Marmalade!
Good Luck!
Karen
What can I say…its gorgeous, the colour and vibrancy…and on toast too…I might have made a few batches but is it up to standard…we will see, without Vivien’s book though I wouldn’t have made some of the batches I have as its a great guide.
Lovely post, lovely pics, see you at the awards!!
Thanks Sue, but, I DO have bubbles in two of the jars! 🙁 Oh well!
Check the volume of the pan, it should have reduced by a third. U mean reduce a third reduce of the whole liquid and peel after 2 hours simmering or must I have a third of all the liquid and peel after boiling for 2 hours. Thx in advance
Yes, the liquid and peel must have reduced by a third after about 2 hours of simmering.
Orange marmalade :}
I adore three fruit marmalade and after reading your receipe shall never be buying any again… I shall make my own. Thank you.
Thanks Annette and Good Luck too!
Today I made this marmelade. Its now resting for 10 minutes. Im so curious its the first time 1 made this. Thx dear
The only thing that was difficult was the check of setting point after the sugar. I dont know how many minutes I had to wait but I Let the sugar desolved and came to a boil than turned off the gas and let it rest. So I will Let u know later or tomorrow how it came. It seems runny but I think after cooling it will be fine
My favourite marmalade is a lemon marmalade – home made by some lady at an old people’s complex and I bought it at one of their coffee mornings – unfortunately the lady in question retired and my supply has dried up! The three fruit marmalade sounds good though so maybe I’ll just have to get cracking and make some myself!
Oh wow Karen what a wonderful marmalade. I have to say mine isn’t quite right on the set so am going to make more this weekend. And it had bubbles! My favourite marmalade is lemon but I am keen to try pink grapefruit too and am going to read Sue’s recipe for it. I bet you will have a great time at the marmalade awards and I might have picked up the bug too :)x
I loved Paddington Bear when I was wee. I know I would love this marmalade too. I have to admit I was intrigued as to how you got your strips so beautifully even.
Good luck with the competition, it sounds like a great challenge! If it tastes as good as it looks, then I’d say it’s a winner. I have to say I’m not very au fait with jams and marmalades…other than eating them…but I’m excited to be going on a preserving course soon too! 🙂
My earliest marmalade memory is eating my Grannies home made marmalade at her house on the Black Isle – she used to make massive 4 course breakfasts to set us up for the day (including toast with our choice of preserves) 🙂
Your marmalade looks beautiful! I’m most impressed with the shredding of your peel, you got it so fine & even!
My favourite marmalade is the thickest cut, darkest colour marmalade i can get.
good luck darling… if i’m honest, i’m not a huge fan of marmalade but I do think the homemade stuff is the best and yours does look like golden jars of sunlight, so I imagine that’s a good way to go with this… I did have a champagne and blood orange marmalade that was stunning, so i’m not adverse to the odd slathering… beautiful post and fab recipe, thank you x
For me it has to be Seville Orange Marmalade, especially when it is first made as it has a fresh zingyness that is never reproduced by shop bought preserves. I did make some Orange, Ginger and Chilli marmalade before Christmas to give as gifts and it was very good indeed. My Marmalade goes off to Dalemain tomorrow, I don’t expect to get a prize, but it’s all for charity and good fun.
always had marmalade at home mummade her own
My favorite is seville orange marmalade
I have made orange and Lemon before but never with grapefruit. I will have to give it a go!
I’ve now got to 60 void of these skills
Marmalade making, it’s a battle of wills
Seville is the type I’d love dearly to make
Win me a book please for heaven’s sake
LOL! Great little ditty, it is very witty! Karen
CONGRATULATIONS! Viv chose you as the winner – your poem really won her over, please email me your details and I will put you in touch with Vivien! Karen
Ooh – your marmalade looks gooorgeeeoous! Glistening & jewel-like in its clarity, with tasty sour “worms” (as my sister and I used to call the citrus peel shreds). My favourite marmalade has got to be lemon and lime. Your post has inspired me to have a go at making my own, so I’d love to win that book!
I don’t remember my earliest marmalade incident but my dad tells me that marmalade was the first word I asked how to spell!
Vohn x
I’ve done it! Made my first ever batch of marmalade – my fav – lemon & lime! I was so inspired by your post and so happy with my first attempt that I’m even entering it in the competition! It is all parcelled up ready to get posted to Dalemain tomorrow! Thanks so much for the inspiration! Vohn x
lemon is my favorite hands down, a burst of sunshine on dreary days!
I love lime marmalade and also satsuma marmalade
My favourite is lime marmalade.
What gorgeous jars of marmalade Karen! Those vibrant colours and hues…beautiful. I love marmalade and Paddington Bear! I used to watch him while in London and always wanted a marmalade sandwich myself. I didn’t get into marmalade till I was older and my favourites are the lemon and orange. Here in the US, I don’t get to see Paddington Bear so my kids have missed out and I don’t get decent marmalade either ( I can’t find Sevilles either so I can’t even make my own marmalade!) ***sigh***
Nazneen
You should get the books Nazneen – I think they are even funnier read than watched – can still remember my Dad chuckling as he read them to me at bedtime
I love orange marmalade
These pictures are BEAUTIFUL! Marmalade is one of my favorite things- hard to explain to friends in the US, where jam still reigns, but learning about marmalade and managing to find it in the states (difficult!) is one of the best things from my childhood in London. Never thought about making it before!
Thanks so much Claire! Now that you have seen this post, maybe you could make some? You get some lovely oranges, lemons and grapefruit in the US, so the ingredients are there!
My mum always makes her own marmalade as I hate the shop bought product as it bears no resemblance to the real thing. Orange marmalade is the best. We always go hunting for Saville oranges in the supermarkets but not all of then stock them.
Your marmalade looks fab! Very pretty, I would have loved to taste it. I never actually made my own marmalade, that is what is considered a marmalade here. In Russia we call any thick jam/jelly that you can cut with a knife a marmalade, so that it doesn’t have to include any citrus fruit. I love the grapefruit marmalade.
love lemon- so fruity and nice!
I love lemon or 3 fruit marmalade. I remember my mum making it when I was little and how it made the house smell. I just my first batch of marmalade in my own kitchen yesterday! 🙂
Homemade Bitter Seville orange marmalade – I made some this week too as we were down to the last jar!
My earliest memory of marmalade is my mum’s peach marmalade which she cooked in the oven , in my dad’s bakery .I don’t know how she managed and I will never find out as she is not with us anymore. I make my peach marmalade but it’s not the same.
Hi Karen!
Since I was a little child me and my grandmother cook together marmalade. I love the most mirabelle or plum marmalade. In the plum marmalade my grandmother always adds a little bit of pepper and I love it 🙂
When I was a child I would always pick the shreds of fruit skin out of the marmalade as I found them bitter and didn’t like them in my mouth (a bit of a task for me but I was patient!!). Now, marmalade isn’t marmalade without the shreds they have to be in it for me to call it proper marmalade. Seville Orange is my favourite – scrumptious on fresh bread or crusty toast.
my favourite marmalade is Lemon and Carrot :o) I entered the awards last year and won with this and two other recipes :o) Good luck with your enteries :o)
This looks incrEATible! I look forward to trying my hand at making it. Thanks for the recipe!
Making marmalade is such a pleasing and peaceful activity (if you can get over the stress of the judging the exact setting point) – although I’ve no time for peaceful this year so I’m freezing Seville oranges in various forms instead. Seville oranges are a wonderful and undervalued fruit and, of course, make superb marmalade. I do have a soft spot for lime marmalade, though, because it’s so useful in baking and desserts. (I blame coming under the influence of some Caribbean cooks back in the 1980s). I’ve never made any lime marmalade of my own, though, and I really must. One of my earliest marmalade memories is of my aunt making truly terrible marmalade and my uncle hiding the jars in the garden shed, presumably so he didn’t have to eat it.
I agree with Janice that shop bought never has the sharpness that makes marmalade such a delight & sets it apart from jam. I never really encountered marmalade growing up in Florida, which may sound odd but we don’t grow them there, nor import them, so you would only see it in the ‘ foreign bit’ of the store. My first impression was ‘ meh’ but have subsequently been converted by lovely homemade recipes such as this. I do a tawny, dark marmalade myself but Vivien’ s recipe looks nice too.
As a kid I hated marmalade, but a few years ago I had some homemade marmalade and I fell in love. I do love the way the jars seem to glow too 🙂
Laura x
Your marmalade looks delicious and ‘liquid sunshine’ comes to mind
As a child,with crispy toast ,on Mum’s Marmalade we dined.
The book looks lovely,I’m sure would be a joy to own
Who know’s it may inspire me
To make marmalade of my own??
Wow I really love your post. I’ve never been a huge fan of marmalade, but your photos and easy to follow recipe is definitely making me want to give it a try!
Thanks so much Jessica, maybe you will become a marmalade addict after you taste your own home-made version!
I simply just love marmalade, from all the ones that I have made I very much enjoy the blend of orange, grapefruit and lemon. I have entered the Marmalade festival in previous years and might enter this year with one that I have just made. I might make a different batch and see which one I prefer.
Good Luck Christine, I am making one more, a merry pink grapefruit one, and then that’s me for this year!
I’ve been experimenting this year by adding less sugar to my marmalade. I used half the amount of sugar in the recipe and substituted half a jar of honey. Best batch I’ve ever made.
I’m starting a new online blog directory and was wondering if I can submit your website? I’m trying to grow my directory
slowly by hand so that it maintains quality. I’ll make sure and put your website in the correct category and I’ll also use, “The Marmalade Awards, Paddington Bear, Three Fruit Marmalade Recipe and Giveaway” as
your anchor text. Please make sure to let me know if this is alright
with you by emailing me at: jeremy-aldridge[at]gmail[dot]com
Thanks
home made quince marmalade. My mum always used to make it and haven’t had it for years. Lovely.
always been a fan of Orange marmalade but ive never tried homemade! but i shall be making an attempt at this one!
When I think of marmalade, I think of Paddington Bear because he was the only contact I had with as a child as I didn’t like it. I must admit, I still don’t eat it on toast even now, but I use it in cooking and baking instead.
I tried making marmalade once but it was a disaster, this has definitely inspired me to try again. Looks delicious!!
You can’t beat lime marmalade on toast for breakfast, lunch or supper.
I had marmalade the other week – it was nice 🙂
My earliest memory of marmalade goes back to when I was really young (6? maybe). My mum loved the chunky cut marmalade and I tried a bit and hated it! However, tastes change and I love it now (although still not keen on chunky cut for some reason!…lol)
OH dear – My first Marmalade Memory was Roses Lime Marmalade, that I loved!! One day feeling peckish and a glutton for lime marmalade I put in a spoon into the jar and quickly put into my mouth. Much to my utter disgust is was swarfega that my dad had put in the jar!!!!!!
ARRRRRRR – it was disgusting! Lessons Learnt! But still love marmalade
Marmalade much better than jam
my granny used to make home made marmalade and it was great
Loved Marmalade since I was little – remember Mum standing at the cooker watching the preserving pan, with a saucer next to her to do the “set” test 🙂
Once we had a freezer, she used to buy a whole load of Seville oranges when they came to the greengrocers, freeze them and then make her marmalade when she had time
I found this post really interesting thanks for posting!!
The best marmalade recipe I’ve seen – the pictures really help!
I’m going to make some for Christmas gifts – many thanx!
SO pleased the photos help and thanks for your lovely comment too! Karen
In the 50’s when I was a young boy, I remember waking up to the smell of marmalade cooking and the sound of Italian opera playing on the radio. My grandmother would pick a Sunday just before winter to undertake this task. It’s amazing how that smell memory has persevered after more than 50 years. It still is fresh in my mind. I can’t wait to try this recipe. Thanks so much for helping me relive that precious memory.
Thanks so much for leaving this lovely comment Martin – I have loved reading about your memories, and I am delighted to have relived them for you through my post and recipe – it’s marmalade season again and I am planning some lemon and lime marmalade this week! Karen
Hi, I’m entering for the first time this year and am so looking forward to it. It sounds such fun! Have been busy making marmalade all weekend to find that one jar! We’re going to be eating it for years! Hope you get on well at this years awards.
GOOD LUCK! I still have marmalade from last year too!
Hi, still making it at the moment, I could not see when to add the water so added it with the juice, have just stirred in the sugar, but after 2hrs simmering it’s juice had nearly all gone ! fingers crossed.
all jarred up looks like a syrup ! I must have done something wrong.
OH no, sounds as if it didn’t set – you can reboil it again to setting point.
Hi thank you it seems too thick and toffee like, I think I reduced it to much, so when I added the sugar I did not have enough liquid x
Yes, that’s right you add it to the juice, it is in step 2 and 3 I think!
This really looks absolutely stunning.Your Pics are really great
I cant wait to give it a go
Marmalade is very popular here in South Africa
Will definitely post the out come
Thx,
Martin
Thanks so much Martin – I suspect you have a wealth of amazing citrus fruits at your disposal too! Karen
First attempt at any form of marmalade and looks harder than I thought but the above step by step guide should help and the 3 fruits should be tangy. Cant wait to taste the outcome.
i have just put my membranes and peels into soak and will make the lemon and lime marmalade tomorrow. I am very nervous that it comes out ok as i plan to give my jars to friends as xmas gifts along with some “branston(ish) pickle” i made, and am very pleased with.
i’m curious to know what the secret of a good marmalade is … and how to get that beautiful transparent glow.
Wish me luck .. haha
If you follow the recipe Jacqui, you will be rewarded with a fabulous batch of marmalade! The secret is to make sure there is not too much pith and also make sure you don’t over boil it past the setting point! Good Luck! Karen
oh my word! it’s delicious, i ended up having to soak the fruit and muslin bag for about 36 hours as i got overrun with chores the following day.
i took your advice and didn’t over boil … this morning i see it has set perfectly, but i think there is too much rind in it, no bubbles. i am happy to give these little pots of sunshine as gifts.
Thanks for a great recipe. i will be sure to try other recipes on your blog .. which i might add is a great find… thanks!!! xx
I too am in love or obsessed with Paddington! After watching the movie recently I have scoured the Internet for the best marmalade recipe andbby some great leap of faith decided yours is the one. Wish me luck!
Thanks Ginger! I am sure that you will be fine with this recipe – it’s just a matter of following the steps carefully!
I have a tree full of fruit and you have given the solution to a bountiful problem. Thankx, Mike
Made this marmalade and it was lovely, and I too found it very therapeutic to shred the peel. Will be buying the book soon
FABULOUS Soo! Thanks for letting me know and enjoy!
Enjoyed reading your comments. Visited my 92 year old mum last weekend, she wanted two batches of marmaled made, half of which she gives to friends!
She cuts the oranges in half and then boils them for two hours and then cuts the peel etc. What do you think of this method.
Have made two batches for myself, might make the three friut marmaled before the end of the week.
Hi Anita, I have heard of this method before, and it is one that was very popular many years ago – it does result in a cloudier marmalade when done this way I find, but still tastes nice I’m sure! Karen
Was looking for a marmalade recipe with 3 fruits – came across yours and am getting all my fruit ready to mke up your recipe.
Love lots of peel and this recipe is ideal. Thanks L
Thanks so much for letting me know Lucy and please do let me know how it turns out too! Karen
I always make my own preserves and have long been searching for a really good marmalade recipe
Hopefully it turns out as good as the pictures ( tomorrow’s cooking day !)
I am eighty one years old and I had an urge to make some Marmalade. All of the ingrediants I now have plus the jars. I have not made Marmalade for years. So armed with your recipe and your very good pictures to follow I am aiming to tick this off of my Bucket list. Wish me luck! I am going to use Oranges, Lemons and Limes. I cannot eat Grapefruit at all because of all my Medication. It clashes! I would love one of those books you mentioned please to keep me occupied now I am heading into my golden years. I will try my best to turn out something tasty and moreish! Thanks for the time you give to help women take on a challenge and prove their abilities in the kitchen. With all that is on the televison nowadays in cooking women can learn so much. Love to everyone and these Marmalade making days. Maria Kemp
Thanks for your lovely comments Maria and GOOD LUCK with the marmalade making too! Keep me posted and let me know how it all goes…..Karen
Now retired, and with time that permits this recipe has rekindled happy memories of my grandmothers jams, preserves and childhood and It is a perfect start for me to begin again to make my own for my grandchildren. I will also enjoy the labours of my work as there is nothing better than a homemade preserve on any plate.
Thank you Anne, yes, there is something very comforting about a jar of homemade preserves on the table, and marmalade is such a seasonal pleasure to make and enjoy! Karen
What a lovely recipe. I made this yesterday and it turned out so well. My husband is impressed. Thank you. I was wondering if I could make Lime Marmalade with this same recipe?
Thank you Maria, I am so pleased this recipe was successful for you! I DO have a lemon and lime recipe here:
Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe
This is my favourite recipe, I’ve won to horticulture shows with this marmalade. I add a splash of Armagnac to it just before going into the jars, adds a certain je ne sais quoi!!!!! Mmmmmmm
That is WONDERFUL to hear, thanks so much for letting me know that my recipe is still winning awards! Love the addition of the Armagnac too!
Ok. So Im new to making jam/marmalade or pretty much anything I cook with actual ingredients but my 4 year old granddaughter has decided she would like to make jsm and marmalade for Christmas presents this year so I guess I’m learning a new skill!!
I kept loads of baby food jars which have been thoroughly scrubbed and will be sterilised too but I didn’t keep the lids, do I need them or can I get away with wax discs and then the christmassy lid covers with an elastic and some pretty ribbon?
Hi Sara, that will be fine – use some wax discs to pop on top of the marmalade and then cellophane with an elastic band and some cheery paper caps with ribbon.
Aww thanks and phew thought baby was going to end up eating a month worth of food within the week so I would have some lids 😉
I made a double quantity of this three fruit marmalade for Christmas gifts, the result was wonderful.
It wasn’t until I juiced the grapefruit that I realised I had bought pink which possibly made the marmalade a little sweeter and also darker in colour. However the taste is great. Will definitely make this again.
My In-Laws have so many citrus trees in their backyard that I am trying every marmalade recipe I can find. So far this one is the WINNER!
Thank you so much for letting me know Meghan! Karen
I found your amazing recipe for Paddington’s Marmalade and that was it! at first sight bless. I have at least 12lb of Red Grapefruit, Satsumas, Lemons and Limes and have two different recipes of Marmalade and I looking for that something special and dear to my heart, yep, Paddington Bear my fav bear we met at Paddington station a couple of years back on conference, held at Paddington. So here we are I am going through each stage of the process and with putting all my good wishes in the mix bless. And am so excited about this. I will post a couple of pics when done on your fb page for sure. I have also subscribed. As I have another recipe here for traditional Lemon and Lime Marmalade here on Lavender&Lovage mmmmm what a lovely combination. Thank you for bringing this inspiring exciting joy and process of making Marmalade perfect Thank you to Paddington our fav bear of all time. We may even leave a jar at the station for Paddington Bear to take on his travels xxxxxx
Guess what I am doing today Lizzie? YES you guessed it, I am making marmalade! 🙂 I LOVE the Paddington books and read them all when I was little. CANNOT wait to see you pictures too! Karen
Hi Karen, I have just realized your blog here is on wordpress I have followed you. I love your Potted History bless I will be able to contact you as we being my hubby Josh and I enjoy your many lush homely recipes. I have ordered your book Lavender & Lovage from amazon and look forward to read and will become my culinary bible thank you so very much. May you day be truly blessed. My family live in the Deep South France in Valmanya and in Normandie, my mother was born in Normadie. We have Francise et Ireland in my bloodline and Culinary and use my own herbs n spices usually Moroccan for Game Meat and Poultry. Also writing poetry and my own recipes. Sending many blessings Love n Peace from here in Hampshire Lizzie, Josh & our Daisy May puss cat xx
THANKS so much for this lovely message Lizzie and I hope you enjoy my book as much as I enjoyed writing it! 🙂 A VERY Happy New Year to you, Karen
As a child I was amazed at the difference eating marmalade on toast made to the taste of my glass of milk. I was fascinated and loved the effect. I also remember reading My Naughty Little Sister and them having to tell her that marmalade wasn’t marmalade but orange jam to get her to eat it. My daughters aren’t marmalade fans, but I have used similar techniques to have them eating other foods they would have scoffed at had the truth been told.
Hi Karen – quick question, is granulated can sugar just plain white sugar or is it what we call raw sugar (light brown colour)
Thanks, Amanda – New Zealand
Hi Amanda, Cane sugar is from sugar cane and not from sugar beets, it’s white granulated sugar and not raw sugar! Hope that helps? Karen
I’m looking forward to my first batch of marmalade. Your recipe looks amazing and very easy to follow. I will let you know how my marmalade turns out. I can hardly wait. To me marmalade is like candy with the sweet and sour taste of the peels on hot buttered toast. Mmmmmmm yummmmyyyy
Thanks so much – I look forward to hearing how it all went! Karen
Trapped at home during Corona virus isolation and decided to cook my cumquats into a marmalade. Have joined a couple of Facebook chats and had a variety of discussions about pectin levels. Found your lovely blog and realised that like you I have caught the marmalade making virus!!!
Love Seville orange marmalade the most, even planted my own tree and waiting for my first harvest in just a few months.
Judy
Hi Judy,
I hope your kumquat marmalade is as delicious as this one!
I think that isolation is a great time to preserve and make cakes etc.
Stay safe,
Karen