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Christmas Pudding Marmalade
The perfect marriage between the rich flavours of Christmas pudding and the tangy fruitiness of marmalade, perfect on your festive toast and croissants.
Ingredients
- 1 lemon combined fruit must weigh 1 kilo in total
- 4 oranges
- 125 g dark brown sugar
- 875 g granulated sugar
- 1 tbsp mixed spice
- 250 g mixed dried fruit I used luxury soaked mixed dried fruit
- 4 tbsp brandy
Instructions
- Peel zest from 2 oranges and the lemon and chop finely
- Chop the fruit and discard seeds/pips and pulse in food processor
- Heat the fruit in a big pan with the spice mix and the sugars on gentle heat till sugar dissolved
- Add dried fruit and raise temperature to boiling for about 20-30 minutes till setting point reached 105C
- Stir in the brandy
- Ladle into sterilised jars
Video
Notes
Calories are shown per jar of Christmas pudding marmalade.
If you are not using presoaked dried fruit then place in a bowl and add 4tbsp brandy (or tea/orange juice/water or any other booze) and soak 1 hour to plump up.
Keep checking your marmalade for the setting point, it can vary depending on your heat source, mine was 30 minutes but yours might be perfect in 20.
Check out my Jam Making post for full information on testing for setting point etc.
Here's how to sterilise jars properly.
This will keep for up to a year in a cool dark place, once opened store in the fridge and use within a month.
Nutrition
Calories: 820kcalCarbohydrates: 205gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 504mgFiber: 7gSugar: 194gVitamin A: 207IUVitamin C: 57mgCalcium: 133mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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