Lowthwaite B&B



Jam and Marmalade recipes

Marmalade recipe with a couple of variations

Marmalade preparation

  • 1 kg Seville oranges
  • 2 kg preserving sugar
  • 75 ml lemon juice (about 1.5 lemons)

Cook oranges for a couple of hours until skin is tender. There needs to be enough water to cover the oranges.
Cool water and oranges down, then measure 1.5 l of the cooking water, add extra water if needed.
Cut the oranges in half, take out the flesh and the pith and put into the water. Juice the lemon(s), and put both juice and pips into the water.
Bring water with flesh etc. to the boil and cook for 6 min, then sieve it all thoroughly.
Slice the peel as thinly as your patience will allow.
Heat the sugar in a low heat oven, i.e. do it at 140 C while also sterilising the jars.
When all is sliced, combine with the cooking water and the warm sugar.
Gently bring to boil while the sugar dissolves.
When dissolved boil vigorously for probably 20 min. (Could be less, could be well more). Start testing for a set when temperature gets to 103 C if using a thermometer, it should set at 104 C.
When set, stir in a small knob of butter to dissolve the foam.
Rest for 10 to 15 min., then pour in sterilised jars.
Makes about 8 jars in varying sizes.

If you want bigger quantities I recommend making them in several batches, it's easier to get to set when not too big a portion.


This can be varied with blood oranges, doing exactly the same, apart from using more lemon juice (125 ml, approx. 2 lemons) for one kg of blood oranges.

You can also make a ginger variation with fresh ginger (cooked with the oranges, then sliced), as well as stem ginger. Use approx. 100 ml syrup and use the equivalent less of sugar. Use 3 stems and a (small) thumb size fresh ginger. Measures obviously depends on how gingery a marmalade is wanted, this one you can taste the ginger, but marmalade is still the main taste.

Extra Fruity Raspberry Jam

I love raspberries, fresh or in any other variation. This raspberry jam tastes very fruity because it only contains half the sugar of a standard raspberry jam.

  • 1 kg raspberries (fresh or frozen)
  • 500g demerara sugar

Put the sugar in a 220 C warm oven and heat for about 10 min.
Heat the raspberries in a wide saute pan or similar until the juices are out and it's starting to boil.
Pour the sugar into the raspberries, it will dissolve very quickly, and when it has done so, put the raspberries to a rolling boil (very high boil).
Keep boiling for probably 10-15 min. until it is clearly thickening, but not really thick. You don't need to do a traditional test for setting. It will thicken up quite a bit when it cools down.
Leave to cool for about 10 min., then pour in jars.
It makes 3 not very big jars.

Basic knowledge

These recipes assume a basic knowledge about the sterilisation of jars and how to test for a set. If not sure how to do it, there are many websites and blogs about it.

Marmalade comments

If you are great at marmalade making, just ignore these comments. I still don't find it totally easy to get the right set, but if I get it wrong I have at least got better at fixing it. If it's too runny you basically have to decide to keep it like that or get it all out of the jars and then cook it for longer - not fun! On the other hand if you have got a too stiff set, you can take some of the marmalade out of the jar and put boiling water into it, mix well and leave to settle. If needed, repeat the operation.

Jam comments


Raspberries don't set very easily, one way of changing that is adding gooseberries to the jam. Gooseberries set very easily, and they kind of accentuate the taste of the raspberries instead of overpowering them. Using 200-300g gooseberries and 700-800g raspberries works well.

Using gooseberries for a set also works really with with strawberries, which are really difficult to get to set. It can also cut down on the sugar and give a fresher taste. See Nigel Slater for a really nice recipe.

Finally using the raspberry jam recipe with blackcurrant is another easy and delicious jam. Make sure the blackcurrants have softened before putting the sugar in with them, and keep and eye on the thickening, since it's quicker than with the raspberries.