Orange marmalade is a grown-up bread spread and an elegant dessert topping. Its sweet and sour tang is balanced with a hint ...

Don't let the differences between jam and marmalade confuse you any longer. Instead, let this guide explain the key characteristics of each fruity spread.

Scrub the oranges and place the whole fruits in a large stainless steel ... to chill (these will be used to test if the cooked marmalade has reached setting point). Remove the oranges from the ...

My own marmalade wins first prize every year in our local produce show ... ‘For similar reasons, it’s perfect for ceviche, too, where the fruit’s acidity cooks and flavours the fish,’ he has written.

This marmalade combines a spirit of your choice with grapefruits, lemons and oranges. For best flavour select a good quality spirit. Juice the fruit and pour the juice into a large, lidded pan ...

Allow marmalade to sit in the saucepan for 15 minutes ... toughen the peel and no amount of boiling will soften it. Wash the fruit, cut in half and squeeze out the juice. Remove the membrane ...

Pour all the water and fruit into a large saucepan. Bring to boiling point and simmer for 1 hour. Remove from the heat and stir in the sugar until well dissolved. Boil rapidly until the marmalade ...