Homecook Medium Cut Marmalade 850 g

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Warm your jars if they’re not already sitting in the dishwasher and ladle or pour the marmalade into them (I find a small jug is easiest for this). Rinse, then transfer just the jars and lids to a roasting tin and heat in an oven preheated to 140°C (120°C fan) gas 1, for 20min.

Its larger crystals will dissolve quickly and cleanly, making a clear, amber liquid that best displays your perfectly suspended peel. Stir regularly, so that the peel doesn’t sink and burn, but watch out as it can get quite explosive and will burn badly if it erupts onto your hand. I don't make marmalade as it's not my favourite jam, though I did make a lemon and whisky one once, which was nice, or did I go for lemon and ginger in the end? It took half hour to reach setting point but I think it was because I used standard sweet oranges, not seville. Using a sugar thermometer, which can be safely clamped on to the side of your maslin pan, is a great option for amateurs.

It does require a pressure cooker, which, until I married 32 years ago, I had had no experience of – when I first started using it all those years ago; I was terrified of it, being convinced it would explode! Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork. Certainly a good safe product for those new to marmalade making, manufacturers instructions easy to follow I amended as I prefer less sweet.

No chocolate bake is complete without our Wonderbar Milk Chocolate, perfect in everything from brownies, muffins, to ice cream and rice krispie buns. That sounds lovely and I may have to give it a go although I must confess that up to now I've cheated with my marmalade and used the 'MaMade' tins of pre-prepared fruit. I used a jelly bag and stand to strain the cold liquid – as I had one, I thought I might as well get my money’s worth – and it was brilliant, really easy. Easy Lemon juice made from Sicilian lemons, each bottle contains the juice of 10 perfectly ripe and juice lemons. Picked some elderberries earlier so while the marmalade is cooking I will look for a recipe for them.Just wash and dry them before you freeze them, use them from frozen and increase the boiling time until they’re cooked through.

LindyLou I scrub them first, dry them then freeze them whole and then boil them from frozen which takes a little longer but that's no problem. Purists would probably go for waxed discs, cellophane tops, and rubber bands, but I prefer the French/Italian jars with either metal lids or rubber seals and a wire clamp. I’d got out of the habit of making it but she died just after Christmas so I wanted to make it in memory of those companionable times.

You need to bear in mind that the mix of liquid, sugar and peel will rise up as you boil it and you do not want it to boil over. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.