Recipes starting with F

    Four Fruit Marmalade

    Four Fruit Marmalade

    Here is a brilliant recipe, particularly if you are short of time for chopping the fruit first - you make it over two short sessions and leave overnight. Makes approx 3kg/6lb.                                                

    Tips and Facts.
    Always scrub the fruit first to remove wax coating.
    Pips hold the pectin for setting the marmalade, so keep as many as possible.                  
    You can freeze the cooked fruit and pips to use at a later stage. 
    Seville orange pith becomes translucent when cooked, sweet oranges remain opaque.
    Peel should disintegrate when cooked, so squeeze it hard to test it.
    For Old English Marmalade replace half the white sugar with brown.                                 
    Cool the cooked marmalade for 5-10 mins before potting which will help keep the fruit distributed rather than sink to the bottom.

    • Time: Two sessions of one hour
    • Complexity: medium

    Fresh Apricot Jam

    Fresh Apricot Jam

    The pretty pink, freckled, French apricots, when they arrive in the early summer are the best for making this jam. Make sure that they are not over ripe and that they are still slightly firm to the touch (not hard and not squashy). The addition of one or two of the kernels also gives a disitinctive almond like flavour to the jam, if you fancy cracking a couple of the stones and putting them in. This recipe will make about 5 x 1lb jars.

    • Time: allow at least an hour
    • Complexity: medium