Gin and Elderflower Marmalade Drink

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.

This is my grandmother's recipe. Off course hers always comes out better but being far away this will do. As this is grandma's recipe there is no actual timings so I normally just go with the flow. The marmalade in the photo is one my grandma made.

Enjoy the vitamin C of yuzu! You can take in the whole healthy goodness of yuzu in this marmalade. I was shocked to learn that most of the yuzu jam sold in stores is imported.Change the water several times in step 4. In step 5, just add enough waer to cover, since more moisture will come out of the fruit as it cooks. The seeds have lots of pectin which will gel the marmalade, so simmer it with the fruit. Yuzu peel is tough, and it will become softer if you simmer it without sugar at first. Recipe by commeline

I am trying to grow lemon trees at my house. I love lemons, and other citrus. So I am looking ahead to make recipes with lemons. Sweet, tart, and a tiny bit bitter in a good way. Be sure to get all the pith you can off the fruit and maybe use it as fertilizer or compost. Just don't use it in the recipe. It will turn super bitter. This is for just about all citrus.

I made this jam because I was given a lot of yuzu as a gift.I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

The jam was for sale because its best-before date was getting close, so I tried putting into cupcakes. I used marmalade this time, but other kinds of jam will be delicious, too!They are easy cupcakes. All you have to do is mix the batter. The key is to let the well-blended batter sit in the fridge for about 3 hours. Recipe by memuchan

I wanted to make a chilled dessert using drained yogurt. I had a lot of extra marmalade jam and thought it would taste good as frozen yogurt so I tried it. It turned out even better than expected.Once you drain the yogurt, all you have to do is mix it all together! The better you drain the water from the yogurt, the stronger the taste will be. I didn't need to mix it at all once I put it in the freezer. I'm lazy, so I just left it in the freezer all night... if you're worried about it, I think it would be fine to mix it periodically . Recipe by Lesser Panda

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.

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

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 !! ate/drink !!a very testy cool desert named faluda, which is partly drinkable & partly had to eat. Basically it was made with rose syrup & quiet complicated with loads of ingredients. So I made my version of easy one. Surprisingly, mine was not any less testy. So shared here.

Want to give your food a bit of extra flavor? This onion marmalade is the perfect accoutrement to pair with meats and veggies. The flavor of the onion is released when cooked in extra virgin olive oil from Spain before mixing with the other ingredients. It packs a punch so try it for yourself!