Gradually bring the pan to a rolling boil. After seven minutes, test the setting point by scooping out a large spoonful of the marmalade. Allow the mixture to cool a little, then slowly pour it ...
Any citrus fruit, in fact -- used on its own or in colorful combinations -- can be used to make a marmalade that offers fresh flavor possibilities beyond the standard orange. For example ...
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 ...
Boil rapidly until the marmalade reaches setting point, (104°C). Ensure the marmalade does not stick to the base. Remove from the heat and pour into hot sterilised jars then seal.
Brazil and around the UK Winner Tim Nind will have his recipe produced by Fortnum & Mason The World Marmalade Awards have been won by a self-confessed "marmalade nut" on his seventh attempt.
When the chocolate is melted, stir in the sugar, marmalade and pinch of salt. Stir in the beaten eggs then fold in the flour and baking powder. Bake for 45 minutes, or until a skewer comes out clean.