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CHOOSE YOUR FLAVOUR PROFILE
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Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Three Fruit Marmalade
Three Fruit Marmalade
Sweets

Three Fruit Marmalade

5
15 mins
25 mins
Easy
3

Aside from making a delicious breakfast spread, this fruit marmalade recipe also works as a great glaze for orange cakes (gently heat and brush over cake).

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  • Ingredients
  • Method
Ingredients
  • 1 orange
  • 1 lemon
  • 2 ruby grapefruit, peel and pith removed
  • 1½ cups boiling water
  • 500g Chelsea Jam Setting Sugar
Chelsea Products in Recipe
Jam Setting Sugar

Jam Setting Sugar

Make jam in minutes!...
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5

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Method
Use a sharp knife to remove ends from the orange and lemon, then cut in half lengthways. Cut very thin slices crossways, discarding seeds. Ensure you retain all the juice. Roughly chop grapefruits. Combine grapefruit, orange, lemon and juices in large heatproof bowl (citrus fruit should weigh about 625g).
Pour boiling water over fruit. Allow to stand for 20 mins.
Pour soaked fruit into a large wide based saucepan. Bring to the boil, reduce to medium heat and simmer about 10 mins, or until the rind is softened but still slightly crunchy.
Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins (removing any foam with a tablespoon).
Test a small amount of marmalade on a cold plate, (the surface should wrinkle when a spoon is pushed through it).
Ladle hot marmalade into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.Makes approx 2½ cups.
Reviews
5

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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