Homecook Medium Cut Marmalade 850 g

Product Information

Empty oranges into large pan, add apples, stir in 865gm sugar plenty of pectin in apples so no need for jam sugar. Put the jars to warm, minus lids if they are screw top, minus the rubber seal if they are the rubber seal and wire closure type, in a very low oven, whilst you make the marmalade.

Simmer for 1 1/2 to 2 hours, turning them occasionally until they are soft enough for you to pierce the skins with the end of a teaspoon. Our Chocolate fudge brownie mix is a delicious, quick and easy way to make brownies in as little as 30 minutes. With so many uses the possibilities are endless, chopped into chunks to make the perfect addition to cookies and traybakes for some extra hidden chocolatey goodness or melted to create a silky chocolate sauce to use as a cake covering, dipping sauce or to mix into a batter, so delicious that you’ll have to decide who gets to lick the bowl when you’re done. Alternatively, if you’ve got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Our lemon drizzle cake mix is packed full of lemon flavour and comes with a lemon icing to help achieve the perfect looking lemon drizzle cake, simply just add eggs, margarine and milk to have a light lemon cake in just 60 minutes.

Does the recipe need to be adjusted at all or is it a like-for-like replacement with the granulated?

Just wash and dry them before you freeze them, use them from frozen and increase the boiling time until they’re cooked through.

It does require a pressure cooker, which, until I married 32 years ago, I had had no experience of – when I first started using it all those years ago; I was terrified of it, being convinced it would explode!

This marmalade is ideal for anyone new to making preserves, all you need to do is add sugar and water as detailed on the instructions and providing the recipe and instructions are followed a good set will be achieved. LindyLou I scrub them first, dry them then freeze them whole and then boil them from frozen which takes a little longer but that's no problem. Avoid caster sugar – its fine crystals are ideal for creating a fine crumb in baking, but in marmalade making you want larger crystals that will dissolve slowly. You can speed this up by taking the pressure cooker to the cold tap and running cold water over the lid.

Or add ginger or molasses or what have you - because you're just making a few jars each time you can experiment.