Mary Berry Marmalade Recipe
Mary Berry Marmalade is a traditional citrus preserve made by simmering oranges and lemons until soft, combining them with sugar, and cooking the mixture until it reaches the setting point. It produces a bright, zesty jam-like spread with tiny strips of peel that add flavour and texture.
- Prep Time: 30
- Cook Time: 105
- Total Time: 2 hours 15 minutes
- Yield: 6 jars 1x
- Category: Preserve
- Method: Simmering
- Cuisine: British
Ingredients
-
1 kg Seville oranges (or regular oranges if out of season)
-
2 lemons
-
2 litres of water
-
2 kg granulated sugar
Instructions
Wash the oranges and lemons thoroughly. Halve the fruits and squeeze out the juice, keeping the pips aside. Slice the peel into thin or thick strips depending on your preference.
Place the pips and any excess membrane into a muslin cloth and tie securely. These contain natural pectin, which helps the marmalade set.
Add sliced peel, juice, and the muslin bag into a large pan with 2 litres of water. Simmer gently for 1½ to 2 hours, or until the peel becomes very soft.
Lift out the muslin bag and squeeze it with a spoon to extract all the pectin-rich liquid back into the pot.
Pour in the granulated sugar and stir continuously over low heat until fully dissolved.
Increase the heat and bring the mixture to a rolling boil for 10–15 minutes. Use a jam thermometer (105°C) or the cold-plate test to check if it has reached setting point.
Allow the marmalade to sit for 10 minutes so the peel distributes evenly and doesn’t float to the top of the jars.
Ladle the warm marmalade into sterilised jars, seal tightly, and allow to cool fully. Once cooled, store in a cool, dark place.
Find it online: https://maryberrycooks.co.uk/mary-berry-marmalade-recipe/