Nothing beats the taste of homemade marmalade. Whether you enjoy it spread over warm toast, swirled into yogurt, or used as a glaze for meats, making your own marmalade is both satisfying and surprisingly simple. With the right ingredients and a little patience, you can create delicious, unique marmalades for your breakfast table. 

At Freeman & Harding, we offer various glass jar and bottle supplies, perfect for preserves like marmalade. Our team has put together some of our favourite recipes you can make for yourself that offer a unique and distinctive twist on traditional marmalade. 

What Are The Key Ingredients to Standard Marmalade? 

Marmalade is a citrus-based preserve made with fruit, sugar, and water, relying on natural pectin in citrus peels to achieve its distinct texture. Seville oranges are commonly used for their intense flavour and high pectin content, but other citrus varieties work well too. Sugar not only adds sweetness but also preserves the marmalade, with options like muscovado or demerara enhancing the depth of flavour. Additional ingredients such as spices, alcohol, or other fruits can be incorporated for unique variations. If you're looking for glass storage solutions, the team here at Freeman & Harding offer various glass jar and bottle supplies, including marmalade jars, jam jars, and options suitable for a variety of preserves. Get in touch now for more information on our stock.

Dark Muscovado & Whisky Marmalade

This marmalade is a bold and complex twist on the classic, with deep caramel notes from the dark muscovado sugar and a warming kick of whisky. Perfect for those who enjoy rich, indulgent flavours.

Ingredients:

• 1kg Seville oranges

• 2 litres water

• 1.5kg dark muscovado sugar

• 100ml whisky (a smoky single malt works well)

• Juice of 1 lemon

Step One: Wash the oranges thoroughly, cut them in half and squeeze out the juice. Reserve the juice and tie the pips in a muslin cloth - they help with the setting process.

Step Two: Finely slice the orange peel, keeping it as thin or thick as you prefer in your marmalade.

Step Three: Place the sliced peel, juice, and muslin-wrapped pips into a large pan with the water. Simmer gently for around 2 hours until the peel is soft.

Step Four: Remove the muslin bag, squeezing any liquid back into the pan. Stir in the muscovado sugar and lemon juice, then bring the mixture to a rolling boil.

Step Five: Continue boiling until the marmalade reaches its setting point (around 105°C on a sugar thermometer or passing the 'wrinkle test' on a cold plate).

Step Six: Once the setting point is reached, stir in the whisky and let it settle for a few minutes before ladling into sterilised jars.

Step Seven: Seal and store in a cool, dark place. Once opened, keep in the fridge and enjoy within a few weeks.

Rhubarb & Orange Marmalade 

A delightful combination of tart rhubarb and sweet orange, this marmalade balances sharpness with bright citrus notes. Ideal for those who prefer a slightly lighter, fruitier preserve.

Ingredients:

• 500g rhubarb, chopped into small pieces

• 500g Seville oranges

• 1.2kg granulated sugar

• 1 litre water

• Juice of 1 lemon

Step One: Zest the oranges and cut the peel into fine shreds. Squeeze the juice and set aside, keeping any pips in a muslin bag.

Step Two: In a large pan, combine the orange peel, juice, and muslin bag with the water. Simmer gently for about an hour until the peel softens.

Step Three: Add the chopped rhubarb and sugar to the pan, stirring until dissolved.

Step Four: Bring the mixture to a rolling boil and cook until the marmalade reaches setting point (105°C or the 'wrinkle test' on a cold plate).

Steph Five: Remove from heat, take out the muslin bag, and let the marmalade settle before pouring into sterilised jars.

Step Six: Seal the jars and store in a cool place. Once opened, refrigerate and enjoy.

Blood Orange & Chilli Marmalade

For those who like a bit of heat, this marmalade blends the sweetness of blood oranges with a subtle chilli kick. A perfect companion for cheese boards, roasted meats, or even a spicy breakfast spread.

Ingredients:

• 1kg blood oranges

• 2 litres water

• 1.5kg granulated sugar

• 1 red chilli, finely chopped (seeds removed for a milder heat)

• Juice of 1 lemon

Method:

Step One: Halve the blood oranges and squeeze out the juice, keeping the pips in a muslin bag.

Step Two: Finely slice the orange peel and add it to a large pan with the juice, water, and muslin bag.

Step Three: Simmer gently for about 1.5 to 2 hours until the peel becomes tender.

Step Four: Remove the muslin bag, squeezing out any liquid. Stir in the sugar, lemon juice, and chopped chilli.

Step Five: Bring to a rolling boil and cook until the marmalade reaches setting point.

Step Six: Let it sit for a few minutes, then carefully pour into sterilised jars.

Step Seven: Store in a cool, dry place. Once opened, keep refrigerated and use within a few weeks.

For Marmalade Storage, Contact Freeman & Harding Now

Once you've made your homemade marmalade, proper storage is key to keeping it fresh and flavourful. At Freeman & Harding, we offer a range of high-quality glass jars perfect for preserving your homemade creations. Whether you're making a small batch for personal use or producing in bulk for sale, our jars provide the perfect airtight seal to maintain freshness. Browse our selection today and ensure your marmalade is stored in style!