Emma MacDonald

Orange & Cardamom Marmalade

Preparation info
  • Makes about:

    3 kg

    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

With its floral notes, cardamom is a delicious addition to orange marmalade. Serve with warm croissants or brioche for breakfast.

Ingredients

  • 20 cardamom pods
  • 1 kg/2 lb 4 oz <

Method

  1. Put the cardamom pods in a pestle and mortar and bash to crack the pods. Alternatively, use a wooden rolling pin. Tie in a piece of muslin/cheesecloth.
  2. Halve the oranges and lemons and squeeze out the juice and pips. Tie the pips, and any extra membrane that has come away during squeezing, in another piece of muslin.
  3. Either by hand or using the shredd