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Annabel Langbein's Golden Marmalade

Annabel Langbein's Golden Marmalade

For more on Annabel, 
visit her website.

If you've never made marmalade, this failsafe recipe is the one to try. Don't use an aluminium pot, as the acid in the fruit with corrode it. I add a little whisky to give it a fuller flavour, but you can leave it out if you want. Enjoy it on toast or use it to glaze pork chops or to make a tangy salad dressing.

Prep time 10 mins + soaking
Cook time 2 hours 20 mins
Makes 6 medium jars

2 grapefruit, 2 oranges and 1 lemon (750g mixed citrus in total)
6 cups water
6 cups sugar
1/2 cup whisky (optional)

Halve citrus and slice as thinly as possible. Place in a large stainless-steel or enamel pot, add water and soak overnight. The next day, bring to a boil then turn down the heat and simmer, covered, for 1 hour or until citrus is tender.

Add sugar and stir to dissolve, then bring to a boil and boil hard for 40 minutes. Add whisky, if using, and continue to boil until it reaches setting point (about another 40 minutes). To test for setting, spoon a little onto a plate. If a film forms on the surface, it is ready. While still hot, pour into sterilised jars and seal with sterilised lids. It will keep for months.

This recipe is from Annabel's new TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). To view a video of Annabel making this recipe and for more great Annabel Langbein recipes see