Everyone’s senses are delighted by the marmalade recipe Mary Berry because of its vivid, bright color and the perfect ratio of sweetness to acidity. Her marmalade recipe is an absolute classic, appearing on many breakfast tables around the nation.
Contents
What Is Mary Berry Marmalade Recipe?
A classic British preserve, the Mary Berry aga marmalade recipe calls for boiling Seville oranges with sugar until they take on the consistency of thick jelly. With its classic British flavor, it’s no surprise that this marmalade has grown to be a national favorite in homes all over the country.
What Does Mary Berry Marmalade Recipe Taste Like?
When it comes to adding some zest and tang to your morning toast or afternoon tea, nothing beats the taste of freshly prepared Mary Berry recipe marmalade. Furthermore, few have the same level of marmalade mastery as the beloved British icon Mary Berry.
Why You’ll Love Mary Berry Marmalade Recipe?
- This marmalade recipe is directly from Mary Berry, the baking queen of Britain. It perfectly captures the flavors of a traditional British breakfast spread and has a true taste of tradition.
- Although marmalade is frequently thought of about toast, Mary berry recipe marmalade is remarkably adaptable. It can be used as a tangy garnish for savory foods, as well as a glaze for meats and a filling for cakes and pastries.
What is The Best Mary Berry Marmalade Recipe?
The Best Mary Berry Marmalade Recipe is proof of her culinary prowess and her ability to elevate even the simplest dishes into something truly remarkable. This marmalade will quickly become a kitchen staple.
Ingredients Required For Mary Berry Marmalade Recipe
Sugar and Seville oranges are the main ingredients in Mary Berry recipe marmalade. Its vibrant flavor is expertly counterbalanced by just the appropriate amount of sweetness.
How To Make Marmalade Recipe Mary Berry?
- Remove any pith from the oranges and lemons before peeling and slicing them finely.
- Pour water over the chopped fruit and its juices after transferring them to a large, non-reactive basin.
- Transfer the fruit and water to a big pan with a heavy bottom. Bring to a boil, then reduce the heat and simmer until the mixture is reduced by about half and the peel is soft for about 2 hours.
- Stir the cooked fruit with the granulated sugar until it melts. Quickly bring the marmalade to a boil for 15 to 20 minutes.
- Carefully pour the hot marmalade into the sterilized jars, leaving a slight space at the top.
- Allow the jars to cool completely after sealing them before labeling and storing them.
How To Serve Marmalade Recipe Mary Berry?
Serve this Marmalade Recipe Mary Berry with a warm mug of coffee or a pot of freshly made tea for a quintessentially British experience.
What To Serve With Marmalade Recipe Mary Berry?
A versatile addition to any breakfast or teatime spread is Mary Berry’s marmalade. Enjoy it spread over freshly made English muffins, scones, or bread. If you’re feeling adventurous, consider utilizing the marmalade as a filling for a Victoria sponge cake or as a glaze for a roast ham.
Read More: Mary Berry Salted Caramel Cake Recipe
Orange Marmalade Recipe Mary Berry Variations
- Mix with other citrus fruits, such as grapefruit or pomelo, as long as the fruit’s final weight remains constant.
- Ginger: Add a little amount of just-cut ginger root.
- While the mixture is simmering, add a cinnamon stick and a whole clove, then remove.
- A splash of pure vanilla extract should be added at the end.
Pro Tips To Make Perfect Orange Marmalade Recipe Mary Berry
- Make use of a really big preserving pan. When the marmalade reaches a full boil, it does boil up to twice its volume. Make sure you have a hot heat source so that it boils properly.
- Give yourself a whole day to complete it. There’s no hurrying the process. Furthermore, it always takes longer than you expect.
- Never begin preparing marmalade the day before B&B guests are scheduled to arrive. One of the rules of marmalade-making is that, regardless of when you begin, the doorbell will always ring at the precise moment when you should be giving the marmalade your whole attention to set!
How To Store Leftover Mary Berry Recipe Marmalade?
The orange marmalade recipe Mary Berry keeps for up to a year when refrigerated and kept in a dark, cool place. To guarantee that the marmalade stays fresh and is safe for eating, use sterilized jars and adhere to the recommended canning procedures.
To reheat the Mary Berry marmalade cake recipe for use, just spoon the necessary amount onto a dish that is safe to use in the microwave and heat for 30 seconds at a time, stirring in between, until the right consistency is reached.
Mary Berry Marmalade Recipe
Marmalade Cake Recipe Mary Berry Ingredients
- Seville oranges: 1 kg
- Granulated sugar: 2 kg
- Lemons: 2
- Water: 2 liters
Mary Berry Aga Marmalade Recipe Instructions
Step 1: Peel and finely slice the oranges and lemons, taking care to remove any pith. Transfer the cut fruit along with its juices to a big, non-reactive basin and pour water over it. Place a fresh cloth over the dish and let it soak for the entire night.
Step 2: Cook the fruit. The fruit and water should be moved to a large pan with a heavy bottom the following day. After bringing to a boil, lower the heat, and simmer for two hours, or until the mixture has reduced by roughly half and the peel is tender.
Step 3: Add granulated sugar to the cooked fruit and stir until it dissolves. Raise the temperature until the mixture reaches a rolling boil. Bring the marmalade to a boil quickly for 15 to 20 minutes, or until a sugar thermometer reads 105°C/220°F, which is the setting point.
Step 4: Put the jam in a bottle. After taking the pan off of the burner, skim any accumulated scum off the surface. Leaving a tiny space at the top of the sterilized jars, carefully pour the hot marmalade into them. After sealing the jars, let them cool fully before labeling and storing.
Mary Berry Marmalade Cake Recipe Nutrition Facts
Per 1/4 cup serving:
- Calories: 260 kcal
- Protein: 0.5 grams
- Fat: 0.1 grams
- Fiber: 1.2 grams
- Sodium: 95 mg
- Sugar: 62 grams
- Carbohydrates: 66 grams
- Cholesterol: 85 mg
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
NOTES
- Nutrition values are an estimate only.
What If My Marmalade Didn’t Thicken?
After adding a packet of liquid fruit pectin, give Mary Berry marmalade cake recipe a minute to boil.
My Marmalade Is Too Thick; Why Is That?
The orange marmalade cake recipe Mary Berry was overcooked. Put the pot back on medium heat and whisk in more water.
How May A Bitter Aftertaste Be Avoided?
Although it can make the marmalade bitter, the white plith that lines the orange is crucial for providing natural pectin. For this reason, we suggest buying oranges with a thin peel. Remove any thick plith from your oranges before putting them in the food processor.
Conclusion
A real classic, Mary Berry aga marmalade recipe is a testament to her expertise in cooking and her capacity to turn even the most basic recipes into something exceptional. This marmalade will quickly become a mainstay in your kitchen because of its zesty, fresh flavor and ideal ratio of sweetness to tartness. So why not give it a try and make something today? You’ll never have the same toast in the morning.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!