In recent years, traditional skills for making marmalade have declined in the UK, in favour of reduced sugar spreads and some flavours to challenge the palette. As a judge at competitions I have noticed a decline in the quality of exhibits. Many preservers lack the skills and knowledge to make authentic marmalade, or they are being misled by unreliable recipes. Marmalade Make and Bake features recipes with true fruit flavours. The traditional skills to make real marmalade are explained and illustrated in depth, with step-by-step text.

Many books fail to provide the detailed information needed to get excellent results. Recipes handed down through families or found in older books and then tweaked to include different flavours, frequently disappoint. Often considered as a branch of cookery by the media, domestic preservation is a science. Successful marmalade recipes have a balance of fruit, pectin, acid and sugar. They should be brilliant in colour and have a gelled consistency; spreadable but not runny or stiff. Once the citrus fruit has been prepared and cooked down, marmalades are made by quickly boiling the fruit with sugar.

With the exception of a large preserving pan, most of the equipment required to make marmalade is used elsewhere in the kitchen. It is an inexpensive and rewarding activity. A collection of gleaming jars of marmalade on a kitchen shelf will generate feelings of pride and satisfaction.

Unlike my previous ebooks, Marmalade Make and Bake has been designed specifically for Kindle readers, and is available to buy exclusively from Amazon. I have been most impressed how easy it is to publish on the Kindle Store and by the facilities offered on the Author pages. Author Page UK Author Page US

A batch of marmalade should not be made just for spreading on toast for breakfast. Marmalade is a perfect ingredient in baking; in cakes, pastries, desserts and biscuits. The second part of Marmalade Make and Bake provides recipes for experimentation with flavours, and to provide twists on favourite bakes.

Marmalade Flapjack Recipe

Sweet, firm but with a soft texture, a flapjack is a tray bake made from rolled oats, butter, sugar and golden syrup. During the 17th century, the word referred to a flat tart or pancake. Today, In North America “flapjack” refers to pancakes. Other ingredients, often dried fruit are added to flapjacks. I like to add marmalade.

Marmalade Flapjack

Makes 8 large or 16 small

125g butter
1 tablespoon golden syrup
125g light brown sugar
125g marmalade
175g rolled oats ( not jumbo oats)


1.Pre-heat the oven to 180C (fan oven 160C) 350F/Gas4.

2.Grease and line a 18cm square tin, 2.5cm deep

3. Place the golden syrup and butter in a saucepan, gently heat until the butter has melted into the syrup, then stir to combine. Thoroughly stir in the sugar.

4. Put the oats in a large bowl, pour over the melted mixture, stir to coat the oats, then add the marmalade. If the marmalade has large chunks of orange rind, chop these. Stir well to make sure all the ingredients are well mixed and incorporated.

5. Press the mixture gently into the prepared tin and cook in the pre-heated oven for 25-30 minutes or until deep golden brown – when pressed, the centre should be just slightly firm.

6. Remove from the oven and leave to cool completely in the tin. Cut the flapjack only went thoroughly cold. Store in an airtight tin.

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How to make flap jacks