How To Make Marmalade | Food

1. Setting up

Next >

Next >

1. Setting up (Image 1 of 7)

Perk up your toast with lashings of zingy preserve. As well as giving a luxurious start to the day, homemade marmalade is as cheap as chips to make.

You will need a large, wide, deep pan to make marmalade (a preserving pan, don'cha know) as this helps the liquid evaporate more quickly and reduces the likelihood of the marmalade boiling over.

Preserving sugar is great for making marmalade because the large sugar crystals dissolve slowly and do not settle in the bottom of the pan, reducing the risk of burning, and the need for stirring and skimming.

To make 2.5kg of marmalade you will need 900g Seville oranges, 2 lemons and 1.5kg preserving sugar. As well as your big preserving pan you will need a jam funnel, a large ladle, muslin, kitchen string, 3 or 4 small plates, a wooden spoon, jam jars with lids or airtight seals (such as Le Parfait jars) plus wax disks (for the jars).

To sterilise your jars, preheat the oven to 120°C/fan100°C/gas 1/2. Wash the jars in warm soapy water, rinse in clean water and dry upside down on a tray in the oven for about 10 minutes.

More treats to top off your toast:
How to make strawberry jam
Gooseberry jam
Tomato chutney

For more thrills and skills see our other How to tips