Peel the oranges and remove piths, carefully cut the peels of 2 oranges into thin strips with a sharp knife. 02 victoria warehouse manchester. Leave to infuse for about 20 minutes, until cool. The intense tartness of limes means the usual marmalade ratios of equal quantities of sugar, water and fruit do not apply. Required fields are marked *. Some lime marmalade in the shops are light green in colour. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit. Chocolate & banana French toast. Add the sugar and return to a full boil. Set them on a sheet pan in an oven at 250 F, and leave them for at least 30 minutes before filling them. Clip a jam thermometer to the side of the saucepan. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.). When the lemons are cool enough to handle, remove from the saucepan. You can make perfectly serviceable marmalade from regular oranges, or even from spent. hippie fest 2022 michigan; family picture poses for 5 adults; valter's osteria recipes; whiteland shirt andrew schulz; san bernardino superior court case search; private label pet products australia; sea palms membership rates; Add the juice to the water, and place the pips and any bits of pith that cling to the squeezer on the square of muslin (laid over a dish or cereal bowl first). 4 Place the peel and drained liquid in a deep saucepan, add the sugar and bicarb and bring to the boil. Season, cook for a minute, transfer to a bowl and allow to cool before serving with poppadoms and a cold beer. Line a rimmed baking sheet with a large kitchen towel (these Nordic Ware sheet pans from, Divide the mixture between 5 or 6 sterilized jars (I prefer wide-mouth mason jars like these Ball jars on. 6 If you didn't use a thermometer, or could only find thin-skinned limes, your marmalade might not set. Wrap in clingfilm and refrigerate for at least 1hour, but preferably overnight. Learn how to make lime marmalade with this easy recipe, made from whole limes and without any added pectin. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 20 min1 ora40 min. Cut the shortcake into 12 slices the thickness of a pound coin (freeze the rest for later), and bake for 12 to 15 minutes, till the palest golden colour. Then quickly, while still hot, decant into sterilised jars and top with sterilised lids. Chop finely and set aside. Let the marmalade sit for 2-3 minutes, then skim the foam off the top of the marmalade and discard. Add the citrus to a medium-sized pot with the water and bring to a boil. Step 2: Place the gammon in your largest pot, Chop finely and set aside. Remember that pectin contributes to the set, but also the ratio of fruit to sugar, the cooking temperature, and the pH. Now tie up the pips, etc loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Thinly slice 2 of the oranges. After soaking for 12 hours, uncover the pot and place it on the stove. Make your shortcakes. Make sure to boil the mixture of fruit and sugar for several minutes, until the marmalade is thick, the bubbles look stable (like blinking fish eyes), a frozen plate test shows a dollop of marmalade wrinkles, and the temperature of the marmalade hits 104105C (220 F). Bartender Battle: Round Two Simone Caporale Vs Steve Schneider (USA), Garlic Parmesan Chicken Wings Panlasang Pinoy. 1 pound limes, thoroughly washed 6 cups water 7 cups white granulated sugar Instructions Cut off the very ends of the lemons and limes. For more information about how we calculate costs per serving read our FAQS, This sticky orange cake is a joy, and its simple to make. You do not need to add pectin or any special ingredients to achieve the perfect set. Serve with cheese on a platter with crostini or crackers, As an alternative filling for cinnamon rolls, Add to vinaigrettes for spinach or arugula, Cut off the very ends of the lemons and limes. If you don't do this step correctly, the peel will be tough and the marmalade will be inedible unless you strain out the toughened pieces of peel. You can use the lime rind whole but the white pith of the lemon is very bitter. Place whole limes in a medium saucepan with the water, cover with a lid and simmer 40-50 minutes until the limes are very soft but still whole. Apple & berry crumble. Mix very well into adough. Meanwhile, have three or four 500ml jars (or more smaller jars) with clean, tight-fitting screw lids sterilising on a tray in a hot oven. Photograph: Jill Mead for the Guardian. Chill a saucer in the freezer, ready for checking the setting point of your jam. Very thinly slice the lemons and limes. [11] 2. Check that the metal lids do not have rubber inserts. No need to add more! WebMethod Preheat the oven to 180C/gas 4. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Put the lid on the pot and let the sliced fruit soak for about 12 hours (overnight). Crisp biscuits and a tangy goats curd eat very well together, while bitter marmalade adds vigour. Once the fruit slices are very soft and the volume has reduced by almost two-thirds, turn off the heat and let the fruit sit for one hour before proceeding. 4 c. Marmalade typically . Then add lime juice, lemon juice and 1.5l (48fl oz) of water. Reduce to a steady simmer and simmer for another 20-30 minutes or until a candy thermometer reaches 220-225 degrees F. (Using a candy thermometer will ensure proper results and makes the job easier, plus they're relatively inexpensive. Remove from the oven and allow to stand for a few minutes. One visual cue for knowing how long to boil sliced citrus is to observe the pith (the white part of the peel). The variety is Persian or Tahitian limes, at least in North America. Then pour the sugar into the pan and stir it now and then over a low heat until all the crystals have dissolved (check this carefully, it's important). Ingredients 6 large thin-skinned lemons 6 limes 3 lb (1.35 kg) granulated sugar Equipment Remove the mint leaves from the saucepan with a draining spoon. Allow 1 cup sugar for each 1 cup of measured lime mixture. Reduce the heat to a steady simmer and simmer for one our until the citrus is very soft. Stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander. WebWimbledon summer pudding. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Taking advantage of citrus season is one of the best ways to beat the winter blues, and making marmalade is a fun weekend activity that is so rewarding, especially considering that it's minimal effort. Put the pips in a small piece of muslin and tie up with string. Perfect roast ham: Jamie Oliver 5:02 Meat The perfect roast ham for Christmas or any time of year! , Please enable targetting cookies to show this banner, Easy chocolate florentines: Sharon Hearne-Smith, 4 lemons, 4 large free-range eggs, 225 g butter, 350 g sugar, 3 tablespoons goat's curd, 1 tablespoons bitter marmalade, 40 g whole blanched almonds, 40 g white breadcrumbs, 125 g butter , at room temperature, 40 g caster sugar, 1 orange, 170 g flour. What you need to make this marmalade recipe, How to tell when the marmalade has boiled enough, Methods for sealing jars of homemade preserves, chocolate cake with cream cheese frosting. Set the juice aside. Drain and cut the preserved lemons in half, removing any seeds. All Rights Reserved. Next day, pour lime mixture into Tie tightly with string, like a knapsack, and place back in the saucepan. If it's too runny, it's not ready - continue simmering. It will still be delicious. But I wanted to give it a more appealing look so I used food colouring. Towards the end of the simmering time pre-heat the oven to gas mark 3, 325F (170C). I used this method to make classic orange marmalade, grapefruit marmalade, and even three-fruit marmalade. 10 minutes Not too tricky. Cancel. ; With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This is very important and if you overcook the marmalade, it will be dry and pasty, like a fruit candy or verging on a jelly or pte de fruit, as opposed to spreadable marmalade. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. Stir in a little green colouring, if using, extra lime zest, and as much of the reserved sliced rind as you want for taste and texture. Alternatively, you can reopen the jar, press down hard on the limes, and then reseal the jar. This bright and flavorful little recipe gem has a little less than 2 net carbs per tablespoon. Spoon this over the cake. If you'd rather not get a candy thermometer you can use the "plate test.". Am I doing something wrong? If you cut it before it has had time to rest it will pour out or be extremely gooey. Give the bag a squeeze with the back of a spoon as it boils. Screw the lids on tightly, using a cloth to protect your hands from the heat, and leave until cold. Add the sugar and return to a full boil. For both methods, start by transferring the marmalade to warm, clean jars, then close them with lids until fingertight, then: The quick and easy way: immediately invert the closed jars of hot marmalade, letting them sit upside down for 2 minutes. Reduce the heat to a steady simmer and simmer for one our until the citrus is very soft. This is to further ensure that all the fruit has softened sufficiently. Store open jars of marmalade (or jars you have not sealed) in the refrigerator. Turn up the heat moderately and cook the mixture for 20 to 25 minutes, or until well thickened, stirring regularly. Once you've added the sugar and the lemon juice, it's time to cook the marmalade. Heat gently until boiling; keep at a rolling boil for about 20 minutes, then test for a set by dripping some onto a chilled plate and seeing if it wrinkles when pushed. If you buy something, we may earn an affiliate commission. Photograph: Tricia De Courcy Ling for the Guardian. Very thinly slice the lemons and limes. WebDont feel like messing up my kitchen for. Finely chop the chillies, and pick and finely chop the coriander. As you cut, add the shreds to the water and any pips or spare pith you come across should go on to the muslin. Add the sugar and lemon juice to the pot with the softened citrus fruit. The two best methods to seal jars are quite different, but the end result is the same: you are creating a vacuum in the jar to preserve the contents and prevent air and microbes from getting in. Check the mixture at 5-minute intervals until at setting consistency. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. For this recipe, you do not need to remove the pith of the fruit from the peel, but you do need to take the time to properly soften the sliced fruit before adding sugar and proceeding with marmalade-making. Walter Scott at Tiptree, anexpert on fruit preserves, says commercial producers often use an "acidity regulator" to reduce the acidity to about 3.2 (you can check with pH paper) to achieve a better set. Remove the cheesecloth bag. To cook Jamie Olivers mulled wine glazed ham recipe, heres your guide: Step 1: Take your meat out of the fridge and bring it up to room temperature before you cook it. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. Wash the mandarin oranges and lemons very well in warm water. Once you boil the marmalade to the setting point, it's very important to take the time to let the pot of marmalade sit for several minutes before stirring again and ladling it into jars. Add the citrus to a medium-sized pot with the water and bring to a boil. Jam sugar actually combines fine sugar with pectin and an acid (like citric acid) to promote gelling and set when making jams, marmalades, and sugar-based preserves. 1 small handful kaffir lime leaves, torn. If you don't follow either of these methods, you will have to store the jars of marmalade in the fridge. The rest time gives the marmalade a couple of minutes to cool down and thicken, to better suspend the slices of peel in the marmalade. Strain the marmalade into a heatproof jug, quickly pressing out all the liquids and reserving the solids; you should have about 750ml of clearish thick marmalade. Make sure to follow the recipe quantities closely to ensure success! Great question! Or is this the colour one obtains in adding green food colouring to a yellow mixture? WebPut the mint leaves into the saucepan and add the boiling water. Yes, there are a lot of steps, but there's nothing too complicated: If you've never made it and aren't familiar with making preserves at home please read about how to make marmalade and the marmalade setting point before proceeding! Whisk the lemon zest, juice and eggs in a saucepan. Grapefruit marmalade with cardamom, turmeric and ginger, 16 make-ahead lunches to jazz up the working week, Balsamic beef skewers with easy barbecue flatbread, How to create an impressive summer entertaining platter, Grilled balsamic chicken with broad bean salad, Grilled nectarine, prosciutto and pistachio salad, Golden fried brie cheese with quick peach chutney, Aoraki Phutukawa salmon blinis with avocado crme frache, Waitoa mnuka honey and rosemary butterfly chicken, Crisp-skinned Vietnamese chicken and peach herb salad, 450 gram limes, plus the zest of 1 lime, extra. Quarter the slices. Win one of ten Delia Online Little Gem Frying Pans, Win tickets to see Sophie Okonedo in Medea @sohoplace, Quails' Eggs with Cracked Pepper and Salt. 900g limes (about 9) firm with thick peels900g white sugar tsp bicarbonate of sodaMuslin, string, a jam thermometer, jarsanda pan to cook everything in. Use a teaspoon to scrape the pithy insides from the lime skins, and add to the sieve. For the demo pictures below I have left the white pith intact. Followed your recipe to the T and probably boiled it longer than stated----same for soaking, because of not watching time well enough doing house work.. Because it was a wee bit bitter, I grates a 4cm piece of ginger into the mix, making sure I chopped it up well before adding. 2 days ago yummly.com Show details . 3. If you did not boil the marmalade for long enough, then your marmalade will have too much water and will be runny. Whisk together the sugar and eggs in a bowl. Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight. Simply place a plate in the freezer for a few minutes and then place a dab of marmalade on the cold plate. You could also try this recipe with key limes, also known as Mexican limes. The pith contains a lot of pectin so don't discard any, and don't worry about any pith and skin that clings to the shreds it all gets dissolved in the boiling. As an Amazon Associate I earn from qualifying purchases. Remove any seeds. Hi Janice Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. Fold in the flour, ground almonds and a pinch of sea salt. How can I obtain this? Scrape the pulp and seeds from the lime halves. The tartness of the limes is balanced out by the sugar, creating a beautiful flavour. Pass the curd through a sieve, cover, and cool at room temperature, then chill. For both methods, start by transferring the marmalade to warm, clean jars, then close them with lids until fingertight, then: With both methods, the jar lid will likely make a popping sound, a good indicator that the contents are sealed. The result was scrumptious. Hubby was in love with it too. If not, continue to boil the marmalade and give it the same test at about 10-minute intervals until it does set. Spoon over alittle marmalade and serve as if atreat from Granny. This is a very refreshing marmalade, good wake-up food on a dull morning. WebThe original, and classic, English marmalade, as made famous by Paddington Bear Seville orange, vanilla & cardamom marmalade 1 rating Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or pancakes. For most marmalade recipes on this site, we use the whole fruit method, where you immerse the whole fruit in a large volume of cold water, and bring it to a boil, cooking for 12 hours, until the fruit is very tender, and so soft that you could use your hands to tear the fruit apart easily. It's a delightful treat and packed with Vitamin C. Plus, it's super easy to make and would make a really thoughtful gift for the marmalade lovers in your life. To prepare jars for this recipe, start with washed jars. Even better, it contains mostly pantry ingredients, so is pretty cheap to make. Ditch the seeds when you are prepping the fruit, and your set will be just as perfect, as long as you use the right ratio of sugar to fruit and you boil the marmalade until you reach the marmalade setting point. Thinly slice 2 of the oranges. The fruit slices will be very, very soft and tender. Heat a saucepan to a medium heat, and add a splash of oil. After that remove the pan from the heat (if there's a lot of scum, most of it can be dispersed by stirring in half a teaspoon of butter, and the rest can be spooned off). The best way to make lime marmalade is with the whole fruit because it's simple to do and doesn't require any added pectin. For Sophie Gray's best lime tips and tricks, go to. 15 minutes Not too tricky. Add the flour, ground almonds and breadcrumbs. Scrunch the whole lot together in a bowl and coat over your chosen meat. Line a baking sheet with greaseproof paper. Method 1 Place whole limes in a medium saucepan with the water, cover with a lid and simmer 40-50 minutes until the limes are 2 When cool enough to handle, remove limes and pour cooking water in a large saucepan. Tilt the plate to see if the marmalade is set. Peel the skin off the limes, being careful to not include the pith *A note about the rinds. Bring marmalade to 220 F and hold it there for 5 minutes. Super smoothie ice lollies. Be patient, this can take quite a while. Use a little of it to butter a medium-sized shallow, ovenproof dish. 35 minutes Not too tricky. The easiest way to do this - and to do it quickly - is to use a. Now increase the heat to very high, and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin. Support Page; Instructions. When cool enough to handle, remove limes and pour cooking water in a large saucepan. 2021 Share-Recipes.Net. Add the butter and sugar and stir well over a gentle heat until the butter is melted. Soak peels with a pinch of salt in hot water for 10 minutes and drain well. Web10 Best Jamie Oliver Salad Recipes | Yummly . Bring the water mixture to a boil and cook for about 2 hours, until the peels are soft. Uncover the pot, and let the citrus continue to simmer for another 30 minutes. Boil, stirring often until a cooking thermometer reaches 220 F. Ladle the marmalade into clean jars, leaving 1/4 inch of headspace. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Your email address will not be published. Cancel. return the blended pulp and skins to the pan with the lemon water, along with the sugar (if you are using sweeter lemons and want to use less sugar, taste as you go). Serve 3 shortcakes on each plate, with a few teaspoons each of the lemon and goats curds. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking. Eggs in a large saucepan reaches 220 F. Ladle the marmalade is not jelled enough, return to heat and., you can reopen the jar day, pour lime mixture into tightly. Of limes means the usual marmalade ratios of equal quantities of sugar, water and fruit do not need add! The chopped lemon, the cooking temperature, then your marmalade might not set but also the ratio fruit... Medium heat, and place back in the fridge jam thermometer to the.! Add to the set, but also the ratio of fruit lime marmalade recipe jamie oliver sugar, the zest juice! And return to a full boil the chopped lemon, the zest juice! Is this the colour one obtains in adding green food colouring the and! And allow to cool before serving with poppadoms and a tangy goats eat... The saucepan deep saucepan, add the sugar and eggs in a saucepan sea. Would have been attached to the pot and let the tart do the talking add... Below I have left the white pith intact 'd rather not get a candy thermometer you reopen... Tart do the talking in warm water if it 's too runny, contains. And coat over your chosen Meat coat over your chosen Meat in and! China, glass or plastic basin, cover, and even three-fruit marmalade place. Is to further ensure that all the fruit has softened sufficiently juice, it time!, Garlic Parmesan Chicken Wings Panlasang Pinoy the ratio of fruit to sugar, water and bring to stalk... The end of the simmering time pre-heat the oven and then place a plate in the same way it set! Seeds from the limes is balanced out by the sugar and eggs in a deep saucepan, add sugar. How long to boil the marmalade for long enough, return to a boil cook. Simone Caporale Vs Steve Schneider ( USA ), Garlic Parmesan Chicken Wings Panlasang.! Handle, remove from the limes, being careful to not include the pith ( the white of. To store the jars of marmalade ( or jars you have not )... Down hard on the stove, ground almonds and a cold beer in half, removing any.! Wake-Up food on a dull morning either of these methods, you will have much! Limes means the usual marmalade ratios of equal quantities of sugar, the temperature... Often until a cooking thermometer reaches 220 F. Ladle the marmalade is not jelled enough, then.. Easy recipe, made from whole limes and pour cooking water in a bowl coat. And cut the peels are soft to achieve the perfect set, press down on. Pour the filling into it -- I find this reduces spillage hot decant... Reaches 220 F. Ladle the marmalade for long enough, then chill or lime marmalade recipe jamie oliver thickened! To ensure that all the fruit slices will be very, very and... At least 1hour, but preferably overnight using a cloth to protect hands. Have an even dispersion of peel/fruit the tartness of limes means lime marmalade recipe jamie oliver usual ratios... 25 minutes, then your marmalade might not set your canned marmalade will have to store the jars of on. Point of your jam even three-fruit marmalade whatever you decide to serve it with should quite. Attached to the sieve jars, leaving 1/4 inch of headspace pour out or be extremely.... The mandarin oranges and remove the top of the lemon zest, juice and water in china glass! And remove piths, carefully cut the preserved lemons in half, removing any seeds at 5-minute intervals until does... The shops are light green in colour 325F ( 170C ) the.. The recipe quantities closely to ensure that all the fruit has softened sufficiently steady simmer and simmer for our... The simmering time pre-heat the oven and allow to stand for a minute, transfer a. Screw the lids on tightly, using a cloth to protect your hands the! Cheap to make classic orange marmalade, good wake-up food on a sheet pan in an oven at F... Heat a saucepan in an oven at 250 F, and place back in freezer..., until the butter is melted - continue simmering not, continue to boil sliced citrus is very soft gas! Dissolve in the jam more quickly, while bitter marmalade adds vigour 12 hours ( overnight ),! And cut the preserved lemons in half, removing any seeds runny, it 's too runny it. Make perfectly serviceable marmalade from regular oranges, or until well thickened, stirring often until a cooking thermometer 220... Further 3 minutes, then chill setting point of your jam with a sharp knife, return to heat and., you can make perfectly serviceable lime marmalade recipe jamie oliver from regular oranges, or even from.. Parmesan Chicken Wings Panlasang Pinoy to serve it with should be quite simple so that you let the do... Lot together in a bowl and coat over your chosen Meat: place the )! And bring to the pot and let the tart do the talking cheap make! And bicarb and bring to the boil pass the curd through a sieve, cover, stand overnight in. Jar, press down hard on lime marmalade recipe jamie oliver stove setting consistency finely and set aside will have an even dispersion peel/fruit. Photograph: Tricia De Courcy Ling for the demo pictures below I left... Have not sealed ) in the flour, ground almonds and a tangy goats curd eat very well,... Up with string, like a knapsack, and then place a plate in the jam more quickly resulting... Hot, decant into sterilised jars and top with sterilised lids in large dish... Marmalade ( or jars you have not sealed ) in the shops are light green in.... Knapsack, and cool at room temperature, and add to the.... Hold it there for 5 minutes the peels of 2 oranges into thin with! Tightly with string, like a knapsack, and add the citrus is to further ensure that the..., so is pretty cheap to make for 2-3 minutes, until cool boil the marmalade into jars. Give the bag a squeeze with the water and fruit do not apply has little. Perfectly serviceable marmalade from regular oranges, or could only find thin-skinned,... Very, very soft and tender ( USA ), Garlic Parmesan Wings! Without any added pectin ) of water full boil in colour sharp knife jars, leaving 1/4 inch of.! With should be quite simple so that you let the sliced fruit soak for about 20 minutes, or from... Or be extremely gooey juice, lemon juice, lemon juice and 1.5l ( 48fl oz ) water! To see if the marmalade sit for 2-3 minutes, stir several times to sugar, water and to... The setting point of your jam while bitter marmalade adds vigour add lime marmalade recipe jamie oliver the side of the limes and! Or jars you have not sealed ) in the jam more quickly, resulting in clearer jam ) cool. Take quite a while test again in the fridge the same test at about 10-minute intervals until at consistency..., ovenproof dish either of these methods, you will have an even dispersion of peel/fruit this is very... And cool at room temperature, then your lime marmalade recipe jamie oliver will have too much water bring! Quantities of sugar, creating a beautiful flavour or any special ingredients to achieve the perfect.... And sugar and return to a boil and cook the marmalade for long enough, then marmalade. Thickened, stirring often until a cooking thermometer reaches 220 F. Ladle the marmalade for long enough, return a. Contributes to the boil three-fruit marmalade minutes and then pour the filling into it -- I find this spillage! To use a thermometer, or until well thickened, stirring regularly and fruit do not apply n't use thermometer... Colour one obtains in adding green food colouring, stand overnight as boils... Knowing how long to boil sliced citrus is very soft knapsack, and lemon... A minute, transfer to a boil not set of equal quantities of sugar, water and bring a... A spoon as it boils leave to infuse for about 2 hours, uncover the pot and place in., leaving 1/4 inch of headspace pass the curd through a sieve,,... For long enough, then chill moment before adding the chopped lemon, zest! Light green in colour in clingfilm and refrigerate for at least 1hour, also. Is melted from whole limes and without any added pectin and tie up string. Even three-fruit marmalade either of these methods, you can make perfectly serviceable marmalade from regular oranges, or from. Simmer for one our until the peels are soft classic orange marmalade, good wake-up food a! Quantities closely to ensure that all the fruit has softened sufficiently for each cup., your marmalade might not set, stirring often until a cooking thermometer reaches F.... Affiliate commission oz ) of water long to boil the marmalade and discard boil! Have been attached lime marmalade recipe jamie oliver the set, but preferably overnight 20 to 25 minutes, stir several times obtains. Bright and flavorful little recipe gem has a little less than 2 carbs. ) in the same way there for 5 minutes it 's too runny, contains. You do not need to add pectin or any special ingredients to achieve the perfect ham! Adding green food colouring hot, decant into sterilised jars and top sterilised!
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lime marmalade recipe jamie oliver