Jam Setting Sugar
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Sweets
Orange and Lemon Marmalade
15 mins
40 mins
Easy
3 medium jars
This homemade orange and lemon marmalade is bright, zesty, and bursting with citrus flavour. A great balance of sweet and tangy, making it a delicious spread for toast, scones, or even as a glaze. A classic pantry staple that's easier to make than you think! A great use of winter citrus fruit! This recipe is courtesy of Alice, Chelsea New Zealand's Hottest Home Baker winner.
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- Ingredients
- Method
Ingredients
- 1.4kg citrus fruit (i.e. 4 large oranges and 2 large lemons)
- 1kg Chelsea Jam Setting Sugar, approximately
Chelsea Products in Recipe
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Method
Remove zest from oranges and lemons and slice finely. If you prefer a less chunky rind in your marmalade, you can zest the fruit with a microplane grater instead.
Remove white pith from the fruit and discard. Chop orange and lemon flesh coarsely.
Place orange and lemon zest and flesh in a large heavy-based saucepan and just barely cover with cold water. Bring to a boil and simmer for half an hour, or until zest is soft and mixture is fairly thick.
Leave fruit to cool slightly then measure out in cupfuls. Place an equal amount of fruit and Chelsea Jam Setting Sugar (i.e. 4 cups of fruit and 4 cups of sugar) back into the saucepan. Stir over medium heat for a couple of minutes or until sugar dissolves.
Increase heat and bring to a full boil (a boil that cannot be stirred down). Boil rapidly for 4 minutes (removing any foam with a spoon).
Test a small amount of marmalade on a cold saucer (the surface should wrinkle when a spoon is pushed through it). If the surface doesn't wrinkle, return to the boil for 1-2 minute intervals and test again.
Ladle hot marmalade into warm sterilised jars and seal with a lid.
Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.
Makes approximately 3 x 350ml jars.
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
20
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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