Just wash and dry them before you freeze them, use them from frozen and increase the boiling time until they’re cooked through. The long simmer releases the pectin into the liquid and is usually followed by a good squeeze of the muslin pouch to ensure every last bit has made it into your marmalade to make it set. I was very apprehensive but it was all straightforward and the set was perfect (it did look liquid on going in to the pots but it was hot at that stage and that’s normal – but as a novice, I still wasn’t sure). I’d got out of the habit of making it but she died just after Christmas so I wanted to make it in memory of those companionable times. Once the pressure is off, the lid comes off easily – don’t rush it – yes, you can sometimes get it off when it is still under pressure, if you are strong enough, but the contents will potentially spray everywhere, and they will burn.

The original recipe states preserving sugar but this is now so hard to get and twice as expensive as granulated so I would (and did) use that. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Thin, medium or thick-cut peel is really a matter of preference but, whatever you choose, stick with it.

If you are busy working, a hour or so can still be fitted in handily after the washing up of an evening. Produced in Ireland, using our very own secret recipe, HomeCook Wonderbar is available in Milk, White and Dark Chocolate Flavour.

Perfect spread on toast, dolloped on yogurt, used as an ingredient in recipes or straight from the spoon. The new sections are now product driven, so if you are looking for a Strawberry Jam and not sure of the brand you will be able to discover we have over 40 different types, to suit your taste and size requirement.Making it effortless to make your own marmalades in your own kitchen, Home Cook’s prepared mixtures have done all the hard work so you don’t have to. I was really struggling with marmalade-making but came across this recipe about 5 years ago and haven’t looked back. You can speed this up by taking the pressure cooker to the cold tap and running cold water over the lid. Certainly a good safe product for those new to marmalade making, manufacturers instructions easy to follow I amended as I prefer less sweet. If you're making marmalade from December to February, you’d better have a good excuse for not using seasonal, knobbly-skinned Seville oranges.