Fowlers - Preserving Blog
Blood Orange Marmalade with Campari
Posted by a in Jam & Chutney MakingIngredients
1.4 kg blood oranges
1.5kg sugar (warmed)
4 cups water
25g Jamsetta
½ cup campari
Method
Peel skin off blood oranges, place peel side down on the chopping board and carefully...
Diabetic Marmalade
Posted by a in Jam & Chutney MakingIngredients
1.4kg orange or grapefruit
1.5 litres water (6 cups)
25g Jamsetta
300ml liquid glycerine
Method
Scrub fruit and dry.
Remove the peel only with a very sharp knife and cut into very...