When ready, ladle into sterile jars, seal, and invert for 2 minutes only. Recipe from Putting Up More by Stephen Palmer Dowdney/Gibbs Smith, 2011.

This straightforward recipe is a great place to start and will allow you to enjoy bright and tangy Meyer lemon marmalade for months. Ready to put your bartending skills to use? Try this Meyer ...

This is a good, simple recipe from Rose Mabey. Seville, I think, is the only proper marmalade. Seville oranges are now in ... Add the pips and pulp (tied in a muslin bag), water, orange and lemon ...

Place the oranges whole into a large saucepan and cover with a litre of water and the lemon juice ... thick juices as possible as this helps the marmalade to set. Slice the peel to whatever ...

This recipe combines zesty lemon and creamy texture ... Although they aren't mousse, lemon marmalade or lemon jam can be whisked until thinned out, then folded into whipped cream for a tasty ...

Slice the peel finely or coarsely, depending on how you like your marmalade. Put the peel, orange and lemon juice, bag of pips and water into a non-reactive bowl or saucepan overnight. Next day ...

Introducing this scaldingly good lemon cake to rock your weekend. It’s a zippy tray-bake recipe that is, at once, sweet and sour with a spicy swoosh of ricotta. In place of flour, we are ...

If the full quantity of kaffir lines is not available, top up the weight with a lemon or two ... Boil rapidly until the marmalade reaches setting point, (104°C). Ensure the marmalade does ...