The original, and classic, English marmalade, as made famous by Paddington Bear
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Make it your own
Fresh ginger marmalade: Peel 100g/4oz fresh root ginger and slice thinly. Tie in two muslin bags and bruise with a rolling pin to release its natural juices. Add one bag to pan at step 3, once sugar has dissolved. Continue as before with the second ginger bag and the second batch; remove ginger just before potting.