I got the nice organic oranges. So I made marmalade!

Iyokan were cheap so I took this chance to make lots of marmalade.I think a ratio of peel, flesh, sugar of 1:2:1.5 is the most delicious. Blanch the Iyokan peel until the water runs clear when drained and rinsed. After blanching, the white pith will be easy to remove with a knife. Recipe by commeline

I received natsumikan and decided to make marmalade out of them. I think this marmalade has a less bitter flavor than the hassaku marmalade I made before.The seeds contain pectin, which helps thicken the marmalade.If you're going to store the marmalade for a long period of time, increase the amount of sugar.I use this marmalade in my homemade desserts or as a topping on yogurt. Recipe by Amawakame

What do you do if you have lots of tangerines and have to finish them before they go bad? There are many ways how to use up tangerine in the recipe, we can peel and chop it then freeze it for making any kind of juices or smoothies. Also we can use it for a salad dressing, or mix them to make either vegetable or fruits salad. This time I am going to use them to make marmalade. And I will combine it with mayor lemon. Marmalade is a preserve made from the juice and peel of citrus fruits boiled with sugar and water, usually they use oranges and prepared like jam. But this time I am going to make mine with tangerine and lemon instead of oranges. We can use marmalade for food recipe, spreading on toasted bread, or even for hot drink or cold drink. Sounds good right? So let’s make it now.

I named it clementine disaster because my first attempt was a failed one and had to try and set the marmalade for a second time. I added some extra lemon too and boiled it a bit longer. Now it has to be top of my favourites as it really has a superb flavour.

When making marmalade with oranges or iyokan (Citrus iyo), you have to constantly remove the scum, and so it takes a lot of time and effort. So I thought, why not try making it with kumquats, since you can eat the skins? It turned out surprisingly easy and delicious!The key is to remove it from heat while it's still a little runny, since jam hardens after it cools. Fill the jar while the jam is still hot, cap the lid, and turn it upside down to cool.For methods to sterilize jars and seal to store for long periods, refer to. Recipe by yaburie

I couldn't resist the temptation of a second batch of marmalade. Although I am enjoying the old fashioned darker colour marmalade I thought a few pots more will last me until the new year and also make great impressive little gifts for friends.

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.

Hi everyone, hope all is good!!! Yesterday, was the Children’s Cooking Workshop that I had mentioned a while back and what can I say except that it was wonderful…:) I had decided on making Chicken Soulvaki with Peta Bread and Greek Salad. I arrived around 10:00 am, and that gave me more than enough time to prepare the Chicken Souvlaki. 🙂 The children were fantastic they helped out in every way they could by cutting the Tomatoes, Cucumbers, Peppers and finally topping the salad with Feta Cheese. It was an all around lovely day with much fun and laughter.I did get back rather late so I needed to work on the recipe for today, and so since summer is coming to an end for most around the world…Schools will start in a few weeks, others are coming back from vacationing, 🙁 I thought what better way to start off this morning with this delicious Blueberry Marmalade on my toast. A lovely start in the morning is always the first meal of the day and I am a firm believer that Breakfast is very important. If you love Blueberries try out this very simple recipe and let me know what you think!!!

I wanted to make some homemade marmalade from the tosabuntan that I harvested from my parents' house.Be sure to be thorough in the process to remove the bitterness from the peels. Although the taste is stronger than regular marmalade, it will become addictive. Since the white part of the peel is very bitter, I used only the yellow peel and the fruit to make this marmalade. For those who dislike the taste of the yellow peel, reduce the amount by 1/2. For 4 large jars [or 8 medium jars]. Recipe by Oniyomechiichan

We received a large amount of natsumikan, so I made marmalade many times to use them up. I finally got the way to make it, which I am satisfied. It takes time and effort to make marmalade, but the taste is worth the work. Please give it a try when you get organic natsumikan.The peel has a strong harshness and bitterness, so make sure to taste at Step 8. If you check precisely, it turns out to be a delicious marmalade with just the right amount of bitterness. Recipe by Chakochan