Marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water. You can make this marmalade with any citrus fruit. Try blood oranges, tangelos, mandarins or cumquats.
This lovely tart hides an interesting textured crème base of mixed fruits. The main flavour is orange with a subtle touch of kiwi and pear. Topped off with slices of fresh kiwi this dessert is sure to delight.
Marmalade is a delicious tangy spread to have on your toast for breakfast. This marmalade recipe is surprisingly easy to make and uses plenty of delicious oranges which gives it a lovely bright colour.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.