Ma Dashper's Recipes

Welcome to the recipe vault!


Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Orange marmalade (makes about 6 x 450g jars, preparation time 1 hour, cooking time 2 1/4 hours)

marm 3.png

marm 2.png

marm 1.png


  • 2kg Seville oranges

  • 2 litres of water

  • 1.5kg preserving sugar

  • 500g dark muscavado sugar

Here’s what you do:

Step 1 - Place the 2 litres of water in a large pan and add the squeezed juice from the oranges using a sieve to reserve any pips and pith.

Step 2 - Cut the skins in half and use a teaspoon to scrape away any pith. Place all of the pips and pith into a square of muslin and tie it tight. The muslin should be added to the liquid in the pan.

Step 3 - Slice the peel into strips depending on what cut of marmalade you want. Add the peel to the pan, bring to the boil and then simmer for 1.5 - 2 hours.

Step 4 - Take the muslin out of the liquid and when cool enough to handle squeeze as much juice as possible back into the pan.

Step 5 - Add the sugar and stir until completely dissolved. Boil the mix for 15 minutes and check to see whether marmalade is at setting point. You can check by placing a teaspoon of the mix on a cold plate, leaving it for a few seconds and then pushing your finger through the mix. If the marmalade wrinkles it has reached setting point, if not, boil for a further five minutes and test again.

Step 6 - Allow the marmalade to cool for 10 minutes and then spoon into sterilised jars that are still hot from the oven.

Kitchen implements required:

  • Large pan

  • Chopping board

  • Sharp knife

  • measuring jug

  • muslin square

  • jam funnel

  • jars

#marmalade #fruit #orange #sweet #vegetarian

Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
RSS Feed

© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.