🍊 All Things Marmalade

🍊 All Things Marmalade – A Toast to Paddington’s Favourite Spread

There’s something undeniably nostalgic about the bright, bittersweet zing of marmalade. Whether slathered on toast, spooned into cakes, or gifted in a gingham-topped jar, it’s a classic that never goes out of style.

And who better to celebrate it with than the ultimate marmalade fan himself — Paddington Bear, whose birthday falls on 25th June! In honour of everyone’s favourite orange-loving bear, it’s the perfect time to get stirring, zesting, and preserving.

Why Marmalade Still Shines:

• 🍊 Packed with citrusy goodness and homemade charm

• 🧡 Ideal for gifting, market stalls, and favours

• 🫙 Looks beautiful in clear glass jars that show off its vibrant colour

Whether you're a home jam-maker or a small-scale producer, our glass jam jars are the perfect partner for your preserves — from classic round jars to quirky hexagons and elegant miniatures. Available by the box or pallet, depending on whether you’re making a few jars for friends or prepping for market season.

Let your marmalade shine — just like Paddington would want.

🍊 Classic Seville Orange Marmalade

🛒 Ingredients:

• 1 kg Seville oranges (about 6–8)

• 1 lemon (juice only)

• 2 litres water

• 2 kg granulated sugar

🥄 Method:

1. Prep the fruit:
   Wash the oranges and lemon. Halve the oranges and squeeze out the juice. Reserve the juice and set aside the pips and membranes in a muslin cloth or clean tea towel — they’ll help the marmalade set.

2. Shred the peel:
   Slice the orange peel finely (or chunkier if preferred) and place it in a large, heavy-bottomed pan with the orange and lemon juice, water, and the bag of pips/membranes tied up securely.

3. Simmer:
   Bring to a boil, then reduce to a simmer and cook for 1.5–2 hours, or until the peel is very soft and the liquid has reduced by about half.

4. Add the sugar:
   Remove the muslin bag, squeezing out as much liquid as possible. Add the sugar and stir until dissolved, then bring to a rapid boil.

5. Test for set:
   After 10–15 minutes, place a spoonful on a cold plate. If it wrinkles when pushed, it’s ready. If not, boil a little longer and test again.

6. Jar it up:
   Pour into warm, sterilised glass jars. Seal while hot. Label once cool.