I was never much of a marmalade fan until I tried Camilla’s recipe and method. Now I can’t stop! I have her book Jam Bake (thanks Nicola for the introduction) and took the marmalade workshop, both brilliant. Now our house has a marmalade shelf, and friends and family have all turned into Paddingtons. Thanks, Camilla, for sharing your secrets and giving us sunshine in January!
I love marmalade although for some reason it's rare now that I eat it. I can never separate it from (other than my Paddington, erm, obsession) a whisky marmalade that a B&B owner on Islay forced me to eat, then trying to flog me a few jars. Potent, it was memorable for all the wrong reasons, including its maker telling me she liked neither marmalade nor whisky. Though now I'm thinking it could work given the right measure of whisky, or bourbon.
Ha! I can't believe she nearly ruined marmalade for you. Why make something you don't like in a flavour you don't like?! Anyway, I do love a whisky marmalade. I add 30-45 mL per kg of fruit.
Dear Nicola, Because of you, I have started writing on Substack! my site is Celia's Perfect Artichoke (perfectartichoke.substack.com). I'm in Costa Rica now and we have trees full of bitter oranges. I used them for Camilla's recipe and it was a great success!... and easy! I look forward to reading more on your site!
Calamondins make very good marmalade - I freeze them as they ripen until I have enough, then thaw them - they are thin-skinned enough that after freezing they are ready to boil. As they thaw they ooze skin oil, so I make sure I save that to add. Halve, scoop out the flesh and seeds and press through a sieve, shred peel.
I made this with blood oranges and it was SO TASTY although I overcooked it and it’s more like a toffee than marmalade. The flavour is impeccable, absolutely going to try again.
Camilla, thank you for this lovely piece. I took your candied peel class last year and wanted to follow up with the marmalade one so I was thrilled to find your recipe in this morning’s inbox! May I ask your opinion on blood oranges as an alternate citrus? I have a mix of Cara caras + bloods in my fruit bowl and would love to give this recipe a go. Thank you!
Hi Christine! Blood oranges make wonderful marmalade. I made a blood orange & amaro marmalade for a workshop a few weeks ago. They're also wonderful with cocoa nibs or bitters or in a mixed citrus marmalade. Definitely try them with Cara Caras.
I love Marmalade and always try and make some every year. Albeit with very degrees of success (runny or too sticky) I’m going to try this method but was wondering about the volume of liquid to use? Do you use the the water from the boiled oranges? If so, how much? Many thanks Katie
Hi Katie! You don't to add any liquid, unless your oranges are really dry for some reason-- then you could add up to a half cup of water to help dissolve the sugar.
Definitely getting the set right is the hardest part! But now you'll know not to take it as far next time. Do the freezer plate test early and often if you feel uncertain. So glad it tastes good, though!!
I love making Marmalade, originally it was just Orange, but then my sister-in-law kept giving me grapefruit, so that was added to the repertoire, our lime tree was prolific, so next came Lime Marmalade, then one day I found a recipe for Ruby Grapefruit, Orange and Mandarin Marmalade which has become our favourite. Judging the cooking time with each different combination can be a challenge at times, but who wants runny marmalade, not us, and we definitely want to see the rind to give texture when added to our morning toast.. thank you for a great post, very informative 🤗
@Camilla Wynne / @Nicola Lamb, do you think it would work to combine lemons and lilac blossoms? I want to make lilac jam w/out using pectin, so my thought is that the lemons would provide the pectin. I also want to keep the lilac blossoms IN the jam, rather than filtering them out. I don't really care for flower jelly; my 'jam' is chunks of the edible. Probably I'd need to scale back on the amount of lemon to get the lilac flavor to come out. Any suggestions?
You've made my day! I'm so glad you've found a love of marmalade and are now surrounded by Paddingtons!
I was never much of a marmalade fan until I tried Camilla’s recipe and method. Now I can’t stop! I have her book Jam Bake (thanks Nicola for the introduction) and took the marmalade workshop, both brilliant. Now our house has a marmalade shelf, and friends and family have all turned into Paddingtons. Thanks, Camilla, for sharing your secrets and giving us sunshine in January!
Camilla really is the preserving guru of our dreams!!!
I love marmalade although for some reason it's rare now that I eat it. I can never separate it from (other than my Paddington, erm, obsession) a whisky marmalade that a B&B owner on Islay forced me to eat, then trying to flog me a few jars. Potent, it was memorable for all the wrong reasons, including its maker telling me she liked neither marmalade nor whisky. Though now I'm thinking it could work given the right measure of whisky, or bourbon.
Ha! I can't believe she nearly ruined marmalade for you. Why make something you don't like in a flavour you don't like?! Anyway, I do love a whisky marmalade. I add 30-45 mL per kg of fruit.
Peaty oranges, mmmm!!!!
I’m a new subscriber and am so thrilled to get this post! Thank you 🙏!
Welcome Lisa!
Thank you 🙏
Hello Nicola and Camilla, Could work this recipe for blood orange, or only for seville orange? Thank you! :-)
Yes it will definitely work for blood orange!
Dear Nicola, Because of you, I have started writing on Substack! my site is Celia's Perfect Artichoke (perfectartichoke.substack.com). I'm in Costa Rica now and we have trees full of bitter oranges. I used them for Camilla's recipe and it was a great success!... and easy! I look forward to reading more on your site!
Calamondins make very good marmalade - I freeze them as they ripen until I have enough, then thaw them - they are thin-skinned enough that after freezing they are ready to boil. As they thaw they ooze skin oil, so I make sure I save that to add. Halve, scoop out the flesh and seeds and press through a sieve, shred peel.
yes! I once grew enough at home to make a few jars. The only trouble is I never wanted to open it because it felt so precious.
this looks so delicious
I made this with blood oranges and it was SO TASTY although I overcooked it and it’s more like a toffee than marmalade. The flavour is impeccable, absolutely going to try again.
Camilla, thank you for this lovely piece. I took your candied peel class last year and wanted to follow up with the marmalade one so I was thrilled to find your recipe in this morning’s inbox! May I ask your opinion on blood oranges as an alternate citrus? I have a mix of Cara caras + bloods in my fruit bowl and would love to give this recipe a go. Thank you!
Hi Christine! Blood oranges make wonderful marmalade. I made a blood orange & amaro marmalade for a workshop a few weeks ago. They're also wonderful with cocoa nibs or bitters or in a mixed citrus marmalade. Definitely try them with Cara Caras.
Thank you!
I love Marmalade and always try and make some every year. Albeit with very degrees of success (runny or too sticky) I’m going to try this method but was wondering about the volume of liquid to use? Do you use the the water from the boiled oranges? If so, how much? Many thanks Katie
Hi Katie! You don't to add any liquid, unless your oranges are really dry for some reason-- then you could add up to a half cup of water to help dissolve the sugar.
Hi Camilla. Just wanted to let you know that I’ve had Marmalade success! No problems with setting and tastes delicious. X
I love to hear it!!!
Thanks for the reply. This possibly where I’ve been going wrong for some many years! 🤣 Will let you know how it goes.
Definitely getting the set right is the hardest part! But now you'll know not to take it as far next time. Do the freezer plate test early and often if you feel uncertain. So glad it tastes good, though!!
I love making Marmalade, originally it was just Orange, but then my sister-in-law kept giving me grapefruit, so that was added to the repertoire, our lime tree was prolific, so next came Lime Marmalade, then one day I found a recipe for Ruby Grapefruit, Orange and Mandarin Marmalade which has become our favourite. Judging the cooking time with each different combination can be a challenge at times, but who wants runny marmalade, not us, and we definitely want to see the rind to give texture when added to our morning toast.. thank you for a great post, very informative 🤗
@Camilla Wynne / @Nicola Lamb, do you think it would work to combine lemons and lilac blossoms? I want to make lilac jam w/out using pectin, so my thought is that the lemons would provide the pectin. I also want to keep the lilac blossoms IN the jam, rather than filtering them out. I don't really care for flower jelly; my 'jam' is chunks of the edible. Probably I'd need to scale back on the amount of lemon to get the lilac flavor to come out. Any suggestions?