Whole lemon &/or orange marmalade from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 41) by Itamar Srulovich and Sarit Packer

  • lemons
  • oranges
  • caster sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on February 08, 2020

    Well this was an adventure. The recipe said 8 lemons or oranges for 5-6 jars. I wanted 20 jars, so I bought 32 oranges, actually around 36 because there was approximately 12 per bag. It didn’t say a weight in the ingredient list, and I didn’t think to decipher the recipe. After you boil the whole oranges and pull them apart, 8 oranges is supposed to make 1 kg. That would mean I needed 4 kg. I ended up with more than 10.5 kg of oranges. We made 34 full jars of jam and 1 partial that I refrigerated with the 5 kg and froze the rest of the 5.5 kg mixed with the sugar. In the end once I finish processing the 5.5 kg, my 20 jar project will be somewhere around 70 jars, all because I counted oranges per the ingredient list instead of reading deeper into the recipe and using reasoning (and conversion to pounds). If you make this recipe, weight out your fruit to approx 1 kg or 2.2 lbs.

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