Tuesday, June 16, 2009


One of my favorite toppings for bread and croissants in the morning is marmalade. I've heard that it is pretty easy to make at home yourself, so this past weekend I decided to try my hand at it and make my own marmalade. I have to say that it came out very tasty and I think I will be making my own marmalade from now on.

I used Hartley's Ma Made purchased from Williams-Sonoma. I was told by an associate there that the thin cut makes the best marmalade.

First, I boiled my canning jars and lids in order to sterilize them for the canning process.

After the jars and lids boiled for two to three minutes, I put them on a baking sheet lined with a cooling rack in the over to keep them warm and dry.

I then placed the Ma Made concentrate in a large saucepan along with 3/4 pint of water.

Then I added 8 cups of sugar to the concentrate and turned the mixture on high.

I allowed the marmalade to come to a boil and added a dollop of butter to take away the foam.

The marmalade then stayed at a boiling point for 15 minutes while being stirred occasionally.

After boiling to the correct consistency, I tested the marmalade on a cold plate to see if it had jelled. After letting the marmalade rest for a couple of minutes, I poured the mixture into each jar and added the lid. Finally, I let the jars come to room temperature and cool down.

Now I have seven 12 oz jars of homemade marmalade and it is a wonderful treat in the morning on a fresh croissant with a cup of coffee or tea. YUM!


  1. Oh Yum...fresh bread/croissants and marmalade...
    In Denmark we spread orange marmnalade on cheese(the cheese is on the freshest white bread)...it's divine!
    Thanks for a great Summery post...tis the season!

  2. I was fortunate to receive a jar of the precious stuff and am planning to either bake scones or purchase croissants and have my own private tea party. I also received a beautiful new teacup from my lovely daughter. What a blessing! :o)