There’s nothing more comforting than spreading a thick layer of tangy marmalade on buttery toast, especially when it’s homemade. Make a big batch and share it with your family and friends.
Don’t forget to check out our guide to sterilising jars.
Once you’ve tried this you can move on to our collection of preserves. There’s all the classics like strawberry, apricot and cherry, plus a few inventive flavours like our orange, coriander and ginger marmalade. We’ve also included our savoury chutneys, pickles and jams, which pair beautifully with roast meat, vegetables and curries.
Loading the player...
Ingredients
Method
1.Slice cumquats thinly. Collect seeds, place in small bowl with 1 cup of the water, stand overnight. In a large bowl, combine cumquats with remaining water, cover, stand overnight. Next day, strain seeds, reserve liquid (this now contains pectin, which contributes to the setting of the jam); discard seeds.
2.Place cumquat mixture into large saucepan or boiler with reserved liquid. Bring to the boil, reduce heat, simmer, covered, 30 minutes or until cumquats are tender. Add sugar, stir constantly over heat, without boiling, until sugar is dissolved (mixture should not be more than 5cm deep).
3.Bring to the boil, boil rapidly about 15 minutes without stirring or until a teaspoon of mixture will gel when tested on a cold saucer. Remove pan from heat while testing. Stir in ginger, stand 10 minutes before pouring into hot, sterilised jars. Seal when cold.
