Wash the fruit, cut in half and squeeze out the juice. Remove the membrane with a spoon, put with the pips and tie them in a piece of muslin. Slice the peel finely or coarsely, depending on how ...

Place the oranges whole into a large saucepan and cover with a litre of water and the lemon juice. The water should cover the fruit so a narrow pan is probably best. Cover with a lid and bring the ...

Don't let the differences between jam and marmalade confuse you any longer. Instead, let this guide explain the key characteristics of each fruity spread.

In her lovely book The Land Where Lemons Grow (2015), Helena Attlee watches Sicilian cooks making marmalade with both sweet and sour oranges, red grapefruit and clementines. She calls those British ...

Oranges and lemons, fresh on the table. A delicious citrus marmalade to perk up your breakfast. Cook juice until the liquid has evaporated by 1/3. Add sugar and dissolve. Boil rapidly until setting ...