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  • English / British,  Marmalade-Jam,  Snack

    Apple & Ginger Jam

    September 13, 2020 /

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    admin 0 Comments
  • English / British,  Marmalade-Jam,  Sauce

    Tomato Ketchup

    September 11, 2020 /

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    jeff 0 Comments
  • English / British,  Marmalade-Jam,  Snack

    Pineapple & Orange Marmalade

    September 11, 2019 /

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    jeff 0 Comments
  • English / British,  Marmalade-Jam,  Snack

    Lime Marmalade

    September 11, 2017 /

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    jeff 0 Comments
  • English / British,  Marmalade-Jam,  Snack

    3 Fruit Marmalade – Grapefruit, Orange & Lemon

    September 11, 2017 /

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    jeff 0 Comments
  • ALL CATEGORIES,  English / British,  Marmalade-Jam

    Marmalade – Oxford

    January 26, 2012 /

    900g Seville oranges 1.8 kg Granulated sugar or some high pectin sugar 2 tsp Dark treacle Swig of Rum   Juice the oranges Either steam skins for 3 1/2 hours or add the juice and skins to pressure cooker , total liquid 900ml top up with water if needed. Pressure cook for 30mins. Remove from heat and let it slowly de-steam Shred the skins and return to the pan Return to heat and slowly stir in the sugar, add treacle boil until 105 C. Add rum Jar it up.      

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  • Desert,  English / British,  Jeff,  Marmalade-Jam,  Snack,  Vegaterian

    Marmalade ( Oxford Style) Pressure Cooker

    September 10, 2003 /

    Ingredients circa 6 jars Remove trivet from pot. 1lb – 1/2 kg seedless orange / clementines 0r remove pips when cutting. Slice them, thickness to taste. Place in pot. 1.5 l water. Use 500 mls ( vary for your pressure cooker ) to pressure, add the rest later 1kg sugar. Add 1/2 to pot before cook cooking, add the rest later. 2 tbl dark treacle or to taste. Stir just to combine. Pressure for 10 mins. After let pot cool naturally – do not force de-steam. It can sit for as long as you want. Remove lid, then add the remaining water and sugar. Add the dark treacle. Swig of…

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    jeff 0 Comments

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