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Silver and gold marmalade recipe

Silver and gold marmalade recipe

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  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Marmalade

A little extravagance every so often never goes amiss. It tastes yummy and looks spectacular on toast.

Wiltshire, England, UK

7 people made this

IngredientsMakes: 2 - 3 (450g) jars

  • 3 oranges
  • 3 lemons
  • 1.8L (3 pt) water
  • 1.35kg (3 lb) jam sugar, as needed
  • 25mg each of gold and silver flakes

MethodPrep:20min ›Cook:2hr ›Extra time:8hr soaking › Ready in:10hr20min

  1. Cut the fruits into eighths and then put in a jam pan with the water. Bring to the boil and then allow to simmer for at least 1 hour, better still 2 hours to extract all the juice and taste.
  2. Allow to cool, then strain through a jelly cloth. Do this slowly so the extracted liquid is as clear as possible, preferably leave it overnight.
  3. The next day measure the liquid and add 450g (1 lb) jam sugar to each 600ml (1 pt) of juice. Return to the jam pan and bring to the boil. Let boil rapidly until the setting point of 105 C is reached on a jam thermometer. You can also test at regular intervals by placing a small amount on a saucer and then place it in the fridge for 2 minutes. If it wrinkles when you push it with your finger then the setting point has been reached.
  4. Remove the pan from the heat and allow to cool for about 5 minutes. Using a perforated spoon to skim off the scum that has formed on top (this can be used to flavour cakes or puddings).
  5. Using a jug to pour the marmalade into hot sterilised jars. Add a pinch each of the silver and gold flakes. Stir frequently as it cools until the flakes stop rising to the top. Seal the jars and label.


Gold and silver flakes are readily available via the internet as glitter and leaf. It is admittedly rather expensive but it does go a very long way and looks very decadent :)

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Recipe: Make Award Winning Marmalade – Marmalade Workshop with Vivien Lloyd

Just over a week ago I was invited to attend a seasonal preserves workshop with two other food writers and bloggers, Sue and Charlotte it was an exciting opportunity to make award-winning marmalade with Vivien Lloyd, in her lovely country farmhouse just outside Bath. I have attended one of Viv’s excellent workshops before, regular readers may remember my Damson Day post here: Damson Day with Vivien Lloyd: Autumn Preserves Workshop in an Old Somerset Farmhouse, so, with memories of excellent tuition, fine food, friendship along with a little bit of fun, I was really looking forward to making marmalade with Viv, Sue and Charlotte on our aptly named Marmalade Monday. (Or #MarmaladeMonday for all of you twitterers out there!)

Samples of home-made marmalade for Viv to judge

Armed with my solo jar of marmalade for Viv to cast her WI judge’s eye over, I joined Sue and her SEVEN samples at Viv’s lovely home. My marmalade sample was a jar of Three Fruit Marmalade, that I made a few weeks ago – you can read all about it here: The Marmalade Awards, Paddington Bear, Three Fruit Marmalade Recipe and Giveaway I was delighted when Viv gave me a very credible 17 out of 2o points for it, so not bad for a marmalade beginner! ( I am an avid preserver of chutney, jam, jelly, cheese, relish and curd, but I have only made marmalade three or four times before) The object of the Marmalade Monday workshop was to observe Vivien’s technique for making this classic preserve and then to prepare some oranges for marmalade to make at home, hopefully to award-winning standard for The World’s Original Marmalade Awards, that are being held at Dalemain Mansion on the 2nd and 3rd March this year.

Chocolate Brioche and Marmalade

The day started with a breakfast of chocolate brioche, marmalade muffins, assorted breads and marmalade of course! I also added my personal touch and made some butter curls to accompany our brioche and bread basket!

Home-made butter curls to accompany our brioche and bread basket

Chocolate Brioche and Muffin Bread basket

Vivien had planned a wonderful day of tuition, to start with we were to prepare and make marmalade with her, taking some of our shredded peel home with us, to make marmalade by ourselves as an entry into the Marmalade Awards then, we would make some Seville Orange Curd, some Marmalade Muffins (recipe courtesy of Allison Patrick) as well as some Seville Orange Ice Cream…..we started by cutting our oranges, juicing them and removing all the flesh, pips and pith……

Cutting and juicing the oranges

…..the pith and pips were then pulsed and chopped and put inside a muslin cloth………

Pulsing and chopping the pips and pith

Making the Muslin Bag with the Pips etc

……and then the SHREDDING started! Vivien showed us how to shred, and we were then on our own shredding commenced at about ten o’clock and went on for two hours, but it gave us a chance to quiz Viv about marmalade, the awards and ask her for some preserving tips and tricks. I actually LOVE shredding and enjoyed my two-hour shredding session…..although I had “shredders finger” afterwards, a common complaint amongst marmalade makers!

Viv shows us some shredding knife skills

Fine Shredded Seville Oranges

Some of the oranges were prepared for the Marmalade Monday workshop, to make on the day, and as I said before, the rest of the oranges were shredded, and juiced for homework! We all took a container of the juice, muslin bag of pith and pips, as well as the shredded peel home with us…….

Shredded peel, juice and muslin bag to take home to make marmalade

Marmalade making then started on earnest and Viv showed us how to make a batch from start to finish……..

simmer the peel very gently for two hours

Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve,

squeeze the liquid from the bag back into the pan through a sieve, using a large spoon.

Add the warm sugar to the pan and stir until dissolved.

Gradually bring the pan to a rolling boil

Test for a set after 7 minutes, using the flake test.

Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon.

Have some clean warm jars ready

Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.

Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.

I hope my photos of our marmalade workshop will aid you in any marmalade making you embark on however, Viv also has a very handy and informative video here: Making Marmalade. Having cut, juiced, shredded and stirred all morning, it was time for lunch, which was served in Vivien’s beautiful farmhouse dining room……..

Vivien’s beautiful farmhouse dining room

Mixed Leaf and Herb Salads, with or without chillies!

Viv’s Fish and Prawn Gratin

Chocolate and Marmalade Cake with Seville Ice cream

The ability to provide informative instruction is a talent that Viv clearly possesses, but to be able to provide bespoke meals for all who attend her workshops is a real bonus, and the food never disappoints, as you can see from the photos above. More details can be found about Viv’s preserves workshops here: Vivien Lloyd Workshops, Viv works with the seasons and seasonal fruit (and vegetables) and all of her workshops include a two-course lunch. Luxury, overnight accommodation can be booked at The Old Vicarage in Kilmersdon, nearby. I can recommend Viv’s workshops without reservation, plus, if you want to learn TRADITIONAL preserving methods, then you must try one of her workshops first, before any modern “style above substance” courses that are so often available!

We continued after lunch by making Seville orange curd, as well as muffins and ice cream, but for me, the real star of the day was the excellent, clear and informative advice and help that Viv gave us about marmalade making. All three of us are entering our home-made marmalade into this year’s Marmalade Awards, and although I don’t expect a Gold award, I do feel that maybe just one of my many entries (yes, I am now an official marmalade making addict) may scoop a bronze or silver, if I am lucky – WHO am I kidding! Although, all of this marmalade making has really JUST been for fun, whilst supporting local charities and making numerous jars for gifts this Christmas!

Making Award Winning Marmalade!!

With thanks to Vivien and her husband Nigel for a fabulous day, and for all the amazing food, wine and beer (we had a real ale and marmalade matching workshop the night before!) as well as the superb tuition. I would also like to say a BIG thanks to Sue and Charlotte, who picked me up and dropped me off at the railway station, Mwua Mwua! I duly made my “home-work” marmalade, and it is currently winging its way to the Marmalade Awards, well packed of course! I am now working on my next batch, a pink grapefruit and lemon marmalade, and many cakes and bakes will be following on the blog no doubt, as I make my way through dozens of jars of the amber nectar, and no I DON’T mean beer!

An antique muffin warmer……part of the Lloyd silverware!

I could have added many more images, but I hope you have enjoyed what I have shared – talking about sharing, I have Vivien’s permission to share her award winning marmalade recipe, which is below……why not give it a go, or book in to one her workshops? I will be attending the Marmalade Awards this year, where I will be meeting up with some other food blogger friends, Sue and Janice, who have made and entered marmalade……yes, it IS addictive! One last thing to mention, the iBook® First Preserves giveaway winner has been chosen by Vivien, and will be announced in the post as well as here – and the winner is……Elizabeth Pearson who won with her BRILLIANT little poem:

I’ve now got to 60 void of these skills
Marmalade making, it’s a battle of wills
Seville is the type I’d love dearly to make
Win me a book please for heaven’s sake

Well done Elizabeth, I will be in contact! I will leave you with Viv’s marmalade recipe, have a happy Valentine’s Day and see you soon! Karen

Gold standard

One name that comes up time and time again in online discussions of marmalade making is that of Delia Smith – Hugh Fearnley-Whittingstall rates her recipe, as does the very reliable Cottage Smallholder blog, so I decide to make it my control. This turns out to be a wise move I'm not the most experienced preserver, and Delia's characteristically comprehensive instructions are a comforting safety net above the bubbling amber abyss of marmalade misfortune.

Delia recipe marmalade. Photograph: Felicity Cloake

Under her reassuring gaze, I squeeze my oranges into a large pan, fishing out any pips and pith into a muslin square that once wrapped a Christmas pudding. The juice of a lemon also goes in – Delia doesn't explain this, but I read elsewhere that it's a good source of pectin, which will help the marmalade to set – and I'm then faced with a bowl of dry orange halves, which need slicing into fine shreds, a task which, after a couple of batches, I discover is about the length of your average Radio Four drama (lucky this is after all the excitement in Ambridge, or I could have done myself a serious mischief).

The peel goes into the pan, along with a couple of litres of water, and the extra pith or seeds into the muslin, which I secure with an elastic band and tie to the handle to suspend it in the water (after going out in search of string, I belatedly realise the bag floats anyway), and the whole lot is then simmered gently for a couple of hours. This softens the peel as Diana Henry in the Telegraph informs me, it's vital to do this before adding the sugar, as this will arrest the process, and no one wants to be picking bits of recalcitrant rind out of their teeth all morning.

Then it's time for the fun bit squeezing as much pectin-rich juice as possible from the deliciously squidgy muslin bag and adding it to the pan along with the sugar. Once this has dissolved (it's only after licking my fingers that I realise why quite so much sugar is needed) I bring the pan back to the boil and wait for it to reach setting point – something which can be tested by putting a little of the marmalade on to a cold saucer to check the consistency. Delia says this may take as little as 15 minutes, but I have to wait almost twice that (my own fault, presumably). The result a vibrant orange preserve with a firm set and a nice sharp flavour. Good old Delia.

Common Questions About Marmalade

Plain seedless oranges or navel work great. However, Seville oranges, are the gold standard, to me they are a little too bitter but purists love them

Of Course, or you can even mix them for a unique experience.

Absolutely, just the amounts accordingly.

The prepared jam can be frozen in an airtight container after cooking and cooling.

I love to serve this on the traditional toast, with my Cranberry Orange White Chocolate Biscotti or on top of Baked Salmon with Asparagus

Recipe Summary

  • 1 cup butter
  • 2 cups white sugar
  • 3 eggs, separated
  • 4 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 ⅓ cups milk
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Cream 1/2 cup butter and 1 cup sugar add egg yolks, mixing well. Combine 2 cups flour and 2 teaspoons baking powder. Add flour mixture alternately with 2/3 cup milk to creamed mixture. Pour into two greased and floured 9 inch round pans.

Bake for 20 to 25 minutes, until done. Cool.

Cream 1 cup sugar and 1/2 cup butter. Combine 2 cups flour and 2 teaspoons baking powder add to creamed mixture alternately with 2/3 cup milk. Beat egg whites, and fold into batter. Stir in flavoring. Pour into two greased and floured 9 inch round pans.

Bake for 20 to 25 minutes. Cool.

Spread your choice of frosting between layers, alternating yellow and white layers. Frost outside of cake.

Delicious Marmalade Recipes!

We’ve selected some of the best marmalade related recipes for you – try them out and let us know which ones are your favourite!

Miyuki Kokubu’s Yuzu Preserve

dalemain 2020-05-14T08:58:45+01:00 April 28th, 2019 | 0 Comments

Miyuki Kokubu’s Yuzu Preserve Miyuki Kokubu, a marmalade maker closely working on the Japanese Marmalade Festival, is one of our gold medal winners at The Dalemain World Marmalade Awards and has given [. ]

Mrs Berry’s Valencia Orange Preserve

dalemain 2020-05-14T08:58:45+01:00 April 28th, 2019 | 0 Comments

Mrs Berry, aka Reiko Akabebe Reiko Akabebe, known throughout Japan as “Mrs. Berry”, has been making marmalades, preserves and jams for over 30 years, and launched her company commercially in 2005, selling [. ]

Marmalade Tarts Recipe

colour_dale 2020-05-14T08:59:02+01:00 October 13th, 2016 | 0 Comments

Makes 12 Roll out 300g shortcrust pastry on a lightly floured board to 3mm thick and use an 8-9cm cutter to stamp out 12 rounds, re-rolling the pastry as necessary. Use these to line a [. ]

A Quick and Easy Marmalade Cake Recipe

colour_dale 2016-10-13T13:34:41+01:00 October 13th, 2016 | 1 Comment

Serves 8 -ish 200g soft butter, in pieces 225g caster sugar 4 large eggs 150g self raising flour 1 rounded tsp baking powder 100g ground almonds For the drizzle 75g icing sugar 100mls orange juice [. ]

Pouring The Mirror Glaze Over The Cake

Remove the smoothed buttercream cakes from the fridge or freezer (must be fully chilled before glazing) and place on a circular object on top of a large baking sheet to catch the run-off glaze.

I like to rest the cake on a small cake pan or a wide and short glass.

Begin pouring the onto the center of the cake, then slowly work your way out to the edges. Once the cake is fully covered, sprinkle a line of edible glitter over the top.

Let the glaze continue to drip for about 10 minutes, then use an offset spatula to scrape away any drips from the cake board.

The glaze should be mostly set. Place the cake in the fridge if you don&rsquot plan to eat it within a few hours.

For my second cake, I used all the same colors except for the black, and I colored the white glaze yellow.

It also looked beautiful!! I think I&rsquom just a sucker for mirror glaze cakes though!! 😛

Recipes with Marmalade

  • Boozy Bitter Marmalade & Blood Orange Pancakes
  • Chocolate Marmalade Brioche Bread and Butter Pudding
  • Sticky Ginger Marmalade Tea Loaf Recipe
  • Sweet Clementine & Bitter Orange Crêpes

Sticky Ginger Marmalade Tea Loaf Recipe


Great recipe! I too used the tomatoes available and made a beautiful, tasty product that my friends love. A couple of notes: 1. It's marmalade and the bitterness from the orange peel is an essential part of what differentiates marmalade from orange jam 2. If you use less sugar, and I used 3/4s of the recommended amount, it will take longer to cook down and gel, since the sugar makes it gel 3. Consider cutting the oranges into 8ths-- each half into quarters-- and slicing them as thinly as possible with a serrated paring knife 4. I did a single version of this recipe and it made about eight half pint jars

My husband and I actually spotted a recipe for Tomato Marmalade in Southern Living Magazine (was not ours) and I was instantly drawn and knew that I had to make some. I found this recipe on your site and it looked even better than the one in Southern Living. My husband had a garden variety of tomatoes growing, so we threw caution to the wind and used them in this recipe. We used a citrus zester on the lemon and oranges. I have never made marmalade but quickly realized why it had to cook down -- otherwise it would be runny. We ended up with three half pints and three quarter pints. We canned all but one of them. Simply delicious!

I found this delicious. I made a double batch. I used Rutgers instead of beefsteak tomatoes, and omitted one orange peel rind, to reduce risk of bitterness. I did add the sugar slowly, starting only after about 45 minutes of cooktime. It did take a longer time to cook down, due to all the juice of the rutgers, probably, but it is tasty! My hubby likes it too we are both pleasantly surprised with this recipe. It did make more than intended. My double batch made 10 half pint jars. Very pleased, 4 forks!

This is one of the best recipes on this sight! Not only does it taste wonderful, it looks beautiful as well. It is a lovely pink color with the orange and yellow confetti citrus rind. My husband and I enjoy making cheeseboards, and this marmalade is a wonderful addition. We serve it with Cougar Gold on a plain cracker. The marmalade is sweet, the cheese is salty and creamy and the cracker is crunchy. It is a real treat! I've made it several times and am considering canning it for Christmas gifts this year.

the end product is superb! i doubled the recipe and got almost 16 half-pint jars. i definitely reccomend processing the jars, due to all the time and effort involved (youɽ might as well be able to enjoy them and have them to give as gifts). it definitely takes longer than stated in the recipe to cook down--as in about 2 hours for mine.

This recipe is good but I found it too sweet for my taste. The sweetness takes away from the overall flavor. I tripled the recipe (had a crate of tomatoes) and only added 2/3 of the sugar- but I also used quite sweet Navel oranges from my neighbors backyard. I think next time if I were making this amount I would add the sugar slower. It also takes forever to cook down. I really like the citrus and tomato combo. This would definately be good with bread and a soft cheese such as brie or even reblochon or robiola.

Next time, Iɽ only add the edible part of the orange and then the grated peel the pith gave it a strong bitterness.

This is quite an easy and delicious recipe (the chopping takes some time, yes). You do have to cook it down for longer than the recipe calls for to get the right consistency. The pungent flavour from the cooked down tomatoes is exceptional.

I like to make jam in the summer to give out as Christmas gifts. This has been a really big hit. Make a double batch so you have some to keep also! It is really good as an appetizer spread on a sliced sourdough baguette, and then topped with a small wedge of brie cheese.

By far this is the best marmalade I have eaten. This was really easy, although all the chopping was a bit fiddley. I cut the oranges and lemon into eighthes instead of quaters before slicing because I prefer a finer peel in marmalade. I found it was easier to slice the citrus when I placed them sideways on the cutting board with the peel facing me.

I think the flavor and texture of this marmalade is outstanding, not to mention the lovely appearance in glass jars. I had to cook the mixture almost two hours before it was thick enough, and I ended up with a little over 5 cups instead of 3 (so be sure you have adequate jars to put it in. This will be a wonderful hostess or holiday gift from the kitchen.

Our homemade slime oozes, stretches, squishes, twists, and plops! Twirl it, pull it, love it! If you haven’t been introduced to homemade slime at , make sure to read all about our favorite homemade slime recipes here.

You will want to check out our favorite basic recipes that we love to dress up with different themes. Stay tuned to see how we add one simple item to turn this into a Christmas theme slime. It would also be perfect for your pot of gold on St. Patrick’s Day too.

These two metallic gold and silver slime recipes use one of our favorite basic recipes but we added a special extra ingredient which you will see below. Plus, it’s a really inexpensive addition which we can all love!

Slime is really a treat to make with the kids, but did you know it can be educational too? Slime is actually a great chemistry demonstration in addition to totally cool sensory play. You can read more about the basics behind slime science here and more about the benefits of sensory play here.


If you scroll down to the bottom, you will find click here boxes with our most popular slime topics that you may find helpful.

Slime is easy to make, but it’s important that you read the directions, use the correct ingredients, measure accurately, and have a little patience if you don’t succeed the first time. Remember, it’s a recipe just like baking!


The biggest reason for slime fails is not reading through the recipe! People contact me all the time with: “Why didn’t this work?”

Most of the time the answer has been lack of attention to supplies needed, reading the recipe, and actually measuring the ingredients! So give it a try and do let me know if you need some help. On a very rare occasion I have gotten an old batch of glue, and there is no fixing that!


Let’s get started with our slime recipes by checking out the supplies! You can find all our recommended slime making supplies listed here. It’s a great reference for making sure that you get all the right supplies the first time!

Clear PVA Washable School Glue

1 oz Bottle Gold Glue and Silver Glue

Storage Container with Lid


To read more about the liquid starch slime recipe, click here.

  • STEP 1: Squeeze the small bottle of gold or silver glue into a 1/2 cup measure. Fill the measuring cup the rest of the way with your clear glue. Transfer to bowl.
  • STEP 2: Add 1/2 cup of water to glue and stir to combine the gold or silver glue, clear glue, and water.
  • STEP 3: Add glitter as desired.
  • STEP 4: Add 1/2 cup of liquid starch to mixture.
  • STEP 5: Stir until slime forms.
  • STEP 6: Remove slime from the bowl and knead with hands until smooth. Place in clean, dry container to store.

Slime can stay fresh for several weeks. Remember to wash hands and surfaces after playing with slime. You can read more on slime safety practices here.


Start with the glue! The addition of this type of metallic glue leaves the slime extra stretchy too. Remember all you need to do is add the little bottle to your measuring cup and then fill in the rest with clear glue!

Most importantly, be generous with the glitter! You really want this slime to shine!

Liquid starch found in the laundry aisle of the supermarket or in craft stores is the slime activator for the gold and silver slime recipes. You should keep in mind that sodium borate is the main ingredient that forms the slime. However, this slime is not borax free.

Slime always likes to be kneaded well! If you want to achieve the smooth shiny consistency that you see, play with your slime!


We made two batches of this slime recipe, one gold and one silver. If you twist each one into a long snake, place them next to each other and pick them up, you will have a metallic swirl of gold and silver slimes. Keep in mind that the slimes colors will eventually mix but will still be gorgeously glittering.

Slime is always fun to make and play with no matter what time of the year! Our super easy homemade slime recipes are perfect for exploring all types of slimes.

We also have plenty of alternative slime recipes to check out that include borax free, taste safe, and more!


Click on the black click here boxes below to see more cool stuff for learning how to make slime.

Watch the video: Μαρμελάδα Φράουλα. Άκης Πετρετζίκης (May 2022).