Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


Nearly all the rules for jam-making apply in marmalade-making. The fruit is first simmered gently, usually in an open pan, until it is thoroughly softened. After this, the sugar is added and stirred over a gentle heat till dissolved. Then the marmalade is boiled rapidly, with a full, rolling boil, until setting point is reached.

These are the essentia