Time for citrus

Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you. If you use our jam sugar, you can make your own marmalade in minutes.

Below you will find recipes for Three Fruit Marmalade (Sure-Set), Lime and ginger jam, Seville Orange Marmalade, Seville Orange Marmalade (Sure-Set), Thick-Cut Whiskey Marmalade (Sure-Set), Satsuma Orange Marmalade (Sure-Set) and Marmalade with Sweet Oranges (Sure-Set).


Three Fruit Marmalade (Sure-Set)

Three Fruit Marmalade (Sure-Set)

4 kg (9 lb) approximatel
Ingredients

1 kg (2 1/4 lb) Siúcra Sure-Set Jam Sugar
3 Sweet Oranges
1 Grapefruit
1 Lemon
1 1/2 Litres (about 2 3/4 pints) water


Scrub the fruit and cut up roughly, discarding the pips, then mince into a large bowl.

Add the water and leave to soak overnight.

Put the contents of the bowl into a preserving pan or large saucepan and bring to the boil: simmer for one hour. (The contents of the saucepan should weigh no more than 2 kg a this stage).

Add the Sure-Set and stir until dissolved; then bring back to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).

Allow to stand for about 5 minutes, stirring occasionally to distribute the peel.

Then Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).


Lime and ginger jam

Lime and ginger jam

Ingredients

3 limes
1 lemon
50 g fresh ginger
2 tbsp Siucra Light Golden Brown Sugar
270 g Siucra Jam Sugar
1 dl 100ml water


Wash the limes and lemon. Peel them. Cut out the soft fruit, but remove all the white pith, and cut into small pieces.

Peel and grate the ginger.

Place the pieces of fruit, zest and ginger in a saucepan, add water and bring to the boil.

Fold in the jam sugar and stir while simmering for 5-10. Do a jam test to check the consistency is right.

Pour the jam into sterilised jars. Seal and store in a cool place.

Is your jam/marmalade ready?
How do you check whether jam and marmalade have the right consistency? Place a dish in the fridge when you begin boiling jam or marmalade. Pour a little jam or marmalade into the dish and place it in the fridge again until it has cooled. Then drag a spoon through the jam or marmalade. If the track made by the spoon doesn't close in on itself, the jam/marmalade is ready.


Seville Orange Marmalade

Seville Orange Marmalade

4 kg (9 lb) approximately
Ingredients

2 3/4 kg kg (6 lb) Siúcra Sure-Set Jam Sugar
1 1/2 kg (3 lb) Seville Oranges
6 tablespoons lemon juice
6 pints (3 1/2 litres) water
1 1/2 Litres (about 2 3/4 pints) water


Scrub the fruit and cut up roughly, discarding the pips, then mince into a large bowl.

Add the water and leave to soak overnight.Put the contents of the bowl into a preserving pan or large saucepan and bring to the boil: simmer for one hour. (The contents of the saucepan should weigh no more than 2 kg a this stage).

Add the Sure-Set and stir until dissolved; then bring back to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).

Allow to stand for about 5 minutes, stirring occasionally to distribute the peel.

Then Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).


Seville Orange Marmalade (Sure-Set)

Seville Orange Marmalade (Sure-Set)

2 kg (4 1/2 lb) approximately
Ingredients

1 kg (2 1/4 lb) Siúcra Sure-Set Jam Sugar
1 kg (2 1/4 lb) Sweet Oranges
250 ml (about 1/2 pint) water


Scrub the oranges and steep in boiling water for 2 minutes; peel and reserve the peel from 3 or 4 of them.Put these peels into 3/4 litres (1 1/3 pints) of boiling water simmer for 45 minutes; discard the water.

Meanwhile, remove the pips from the oranges and mince, chop, or liquidise the fruit.Remove the pith from the cooked peel and shred finely.

Put the Sure-Set, orange pulp, shredded peel and the 250 ml (about 1/2 pint) water in a large saucepan; stir over a low heat until the sugar has dissolved, then bring to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).

Allow to stand for about 5 minutes, stirring occasionally to distribute the peel.Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).


Thick-Cut Whiskey Marmalade (Sure-Set)

Thick-Cut Whiskey Marmalade (Sure-Set)

Ingredients

1 kg (2 1/4 lb) Siúcra Sure-Set Jam Sugar
1 kg (2 1/4 lb) Seville Oranges
2 1/4 litres (about 4 pints) water
70 ml (1/8 pint, 2 1/2 fl oz) whiskey


Scrub the oranges, cut them in halves, squeeze out the juice and remove the pips. Cut the peel into strips and chop.

Place the chopped oranges, juice and water in a large saucepan; bring to the boil and simmer for 2 hours, stirring occasionally. Make sure all of the added water is evaporated off.

Add the Sure-Set, stir over a low heat until it is dissolved then add the whiskey bring to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).

Allow to stand for about 5 minutes, stirring occasionally to distribute the peel.

Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).


Satsuma Orange Marmalade (Sure-Set)

Satsuma Orange Marmalade (Sure-Set)

2 kg (4 1/2 lb) approximately.
Ingredients

1 kg (2 1/4 lb) Siúcra Sure-Set Jam Sugar
1 kg (2 1/4 lb) Satsuma Oranges
250 ml (about 1/2 pint) water


Wash the oranges and reserve the peel from 7 of them.

Remove the pith from the peel, cut the peel into strips and shred finely.

Remove the pith from the oranges and cut them up finely.

Put the shredded peel, orange pulp, water and Sure-Set in a large saucepan over a low heat until the sugar has dissolved, then bring to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).

Allow to stand for about 5 minutes, stirring occasionally to distribute the peel.

Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).


Marmalade with Sweet Oranges (Sure-Set)

Marmalade with Sweet Oranges (Sure-Set)

2 kg (4 1/2 lb) approximately
Ingredients

1 kg (2 1/4 lb) Siúcra Sure-Set Jam Sugar
1 kg (2 1/4 lb) Sweet Oranges
250 ml (about 1/2 pint) water


Wash the oranges and steep in boiling water for 2 minutes; peel and reserve the peel of 3 or 4 of them.

Put these peels into 3/4 litres (1 1/3 pints) of boiling water and simmer for 20 minutes; discard the water.

Meanwhile, remove the pips from the oranges and mince, chop, or liquidise the fruit. Remove the pith from the cooked peel and shred finely. Put the Sure-Set, orange pulp, shredded peel and the 250 ml (about 1/2 pint) water in a large saucepan; stir over a low heat until the sugar has dissolved, then bring to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).

Allow to stand for about 5 minutes, stirring occasionally to distribute the peel.

Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).