Give your marmalade a boozy twang by adding a dash of Cointreau
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To sterilise jars, wash them in hot soapy water, rinse with hot water, then dry with a clean tea towel. Place on a baking tray, then put in a low oven at 100C/fan 80C/gas ½ for 10 mins. The jars will be hot; so don’t put them directly on to a cold surface as they could crack. Alternatively, put them through the hot cycle of a dishwasher.
Passion fruit & orange marmalade
Follow the method for making Seville orange marmalade, but increase the sugar by 100g and add the juice 6-7 large, ripe passionfruit (you should have about 200ml/7fl oz pulp). It will take about 2-3 mins longer to reach setting point and will be a softer set than the Seville marmalade. Put into sterilised jars, then seal.
Ginger & orange marmalade
A note of warming ginger makes this recipe ideal for chilly mornings. Follow the method for making Seville orange marmalade, adding 85g peeled, finely grated fresh ginger to the muslin bag. Once the marmalade has reached setting point, stir in 4 finely chopped balls of preserved ginger, then leave to stand. Put into sterilised jars, then seal.