Seville and Campari marmalade from The Modern Preserver: Chutneys, Pickles, Jams and More (page 169) by Kylee Newton

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Notes about this recipe

  • FJT on January 19, 2024

    Made with Campari - this is a delicious combination; will definitely make again. I included the lemon peel rather than just using the juice and I pressure cooked the fruit in its juice to start with which speeded up the whole process considerably.

  • Hansyhobs on January 09, 2023

    Used Jameson's orange whiskey instead of Campari. Made x4 the amount (2kg of oranges). Took ages to reach the setting point and that's with having the seeds and pulp tied up in a muslin pouch and submerged during the cooking.

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