A jar of marmalade, with evenly distributed peel and an even bright colour is a thing of beauty. I never tire of sharing my knowledge of how it is made with others keen to learn the secrets of making traditional marmalade.
When I self-published First Preserves: Marmalades, Jams and. Chutneys in 2011, my aim was to present information and recipes that I knew produced the finest of those preserves. At that time there was a plethora of information, chiefly online, to confuse the home cook keen to learn.
Today, there is even more information and recipes, especially about marmalade, some just wrong. I feel it’s time to write, a definitive manual to making marmalade, including all I have learnt in recent years. A new batch of marmalade is rarely the same as the last and there are often new ways to prepare and make marmalade. Not all of them work for me, but many of the ones that do will be explained in the following pages, including pressure cooker recipes which save time and energy.
The manual includes chapters about :-
Marmalade Recipes (currently 36 which I will add to in the future)
How to access the Manual
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Copyright
Copyright of this site belongs to Vivien Lloyd, however subscribers are free to print copies of recipes for their personal use, for example when making marinade.
Index
Use the index to find your way around the manual.
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The Golden Rules for Marmalade
The video below “The Science of Making Marmalade” will give you an insight to the reasons why I produced the Marmalade Manual.