My Easy Orange Marmalade recipe will bring you all the comfort and lovely warm citrus flavor you know and adore — just in an ...

Make sure your butter and eggs are at room temperature before beginning. This ensures even mixing and a better texture in ...

Nigel Slater’s recipe is just that. It is an elegant and compact loaf with a fragile confectioners’ sugar frosting and a hint of orange in the light and tender cake crumb.

Place the sugar, water, orange juice and marmalade in a small saucepan. Bring to a boil. Cook until the mixture is syrupy, 3 to 4 minutes. Remove from the heat.

Halve the oranges and then juice them into a large bowl. You should have about 1 ¼ cups of juice (don’t worry about straining just yet). Bring a large Dutch oven or pot of water to a boil, then ...

Add the sugar and marmalade and whisk until the sugar is mostly dissolved and the mixture is blended. 3. Stir in the almond flour, baking powder, and salt until they are thoroughly incorporated.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one a time, until incorporated.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes.

Bring to the boil over a high heat, reduce the heat and simmer until the marmalade jells when tested. This could take anywhere from 1–2 hours.

Place the oranges in a large saucepan and cover with water. Bring to the boil and cook for 1 hour, until soft. Remove the oranges and reduce the cooking liquid to 80 ml (1/3 cup).