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Jam recipes: Seville orange marmalade, spiced pear preserve, and guava and raspberry jam

Seasonal fruits can be kept on hand year round as home-made preserves. Susan Jung shows off three from her collection

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Seville orange marmalade. Photo: Jonathan Wong

Preserves can be made year round, using whatever ingredients are in season. I was lucky this year to get hold of Seville oranges but I have also made jam from kumquats, pears, apples and guavas.

Sterilise canning jars by filling them with boiling water and leaving for a few minutes. Pour out the water then invert the jars on a dish drainer until you need them. Put the canning lids and ladle in a bowl, cover with boiling water and leave them until needed.

Seville orange marmalade (pictured)

1kg Seville oranges

1.25kg granulated sugar

1/4 tsp fine sea salt

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