While Gary and my mother both love marmalade, they prefer the type that is more like a jelly with thinly shredded peel suspended throughout. This recipe has come about through trial and error and quite a lot of research!
Category:
Preserves
Style:
Australian
Quantity: 4 200 ml jars
Author: Julie Malyon @ SBA's Kitchen
-
1
kg
mandarins
-
½
lemon
-
2
litres water
-
1
kg
sugar
approx
-
Wash the fruit.
-
Pare the peel from half of the mandarins and shred the peel into very fine strips.
-
Place the shredded rind into a non-reactive bowl, cover with 375 ml of the water and leave to steep for 24 hours.
-
Chop the flesh of the peeled mandarins, the unpeeled mandarins and the lemon, and place the fruit into a large non-reactive bowl, cover with 750 ml of water and leave to steep for 24 hours.
-
The following day, put the fruit and liquid into a large pan and add the remaining 500ml of water. Bring to the boil and simmer gently until the mixture has reduced by one third.
-
Meanwhile, place the shredded rind and liquid into a saucepan, bring to the boil and simmer gently for one hour. Strain the liquid from the peel, adding the liquid to the large pan of simmering fruit, place the peel into a container, cover and refrigerate.
-
Once the mixture in the large pan has reduced sufficiently, remove the pan from the heat, and carefully ladle the mixture into a jelly bag set over a large bowl. Leave to drain for 24 hours (don't be tempted to press the mixture to force the liquid through).
-
Measure the strained liquid and pour it back into the clean pan. For every 600 ml (1 pint) of liquid, measure 450g of sugar and add it to the pan, along with the reserved shredded peel.
-
Place pan over a gentle heat, and stir until the sugar has dissolved completely.
-
Increase the heat and bring to the boil. Boil rapidly for 20 minutes and then start testing for setting point (see notes below).
-
Once setting point is reached, remove from heat, skim any scum from the top and allow to stand for 10 minutes. Stir gently to distribute the peel evenly.
-
Pour into jars, seal and label.
-
Store in a cool, dark place.
When testing for setting point, reduce the heat or turn the heat off so that you do not overcook the marmalade.
Don't be tempted to squeeze the liquid from the fruit, if you do, the end result will be a cloudy jelly.
Links: How to test for setting point.
Updated: 7 October 2025
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Julie.
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Spicy, fresh, tangy – delicious!
"Tom Yam Goong should be spicy, fresh and tangy - how tangy depends on how you like it - how much lime juice you use..."
Category:
Soup, Starter
Style:
Asian, Gluten Free, Thai
Keyword:
Lemongrass, Prawn Soup, Prawns
Quantity: 2
Author: sbaskitchen
-
500
ml
chicken stock
-
20
g
shallots,
peeled & sliced
-
20
g
galangal,
chopped
-
20
g
lemongrass,
bashed
-
20
g
small hot chilies,
whole
-
4
kaffir lime leaves
-
Fresh lime juice
-
1
tsp
fish sauce
-
1
tsp
palm sugar
-
6
green prawns - tiger if you can get them
-
20
g
straw mushrooms,
cut into halves
-
1
spring onion - green part only,
finely shredded on the angle
-
6
snow peas,cut into julienne
cut into julienne
-
To garnish
-
2
Kaffir lime leaves,
cut into fine chifonade
-
Fresh coriander leaves
-
Peel & devein the prawns. Set aside
-
Gently sautee the galangal, shallots, lemongrass & chillies to release their flavours.
-
Cover with chicken stock and add the kaffir lime leaves. Simmer gently for 2 minutes.
-
Season with the fish sauce and palm sugar and adjust the flavour with the lime juice.
-
Strain the broth, discard the solids and return the broth to a clean saucepan.
-
Bring the broth to a simmer, add the prawns and straw mushrooms and simmer gently for two minutes.
-
Divide the snow peas and spring onion between two serving bowls, top with the the prawns and straw mushrooms and pour over the broth.
-
Divide evenly between two serving bowls
-
Sprinkle the kaffir chiffonade and coriander leaves to garnish.
-
Serve hot.
- You may substitute diced chicken for the prawns. The dish is then called Tom Yam Gai. I
- believe that fresh fish would also work wonderfully .
- Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p57.
I like to add some fresh seasonal vegetables when I can.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
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I think these look like sunshine in a jar...
Serve with Feta cheese, ham, poulty and game, also fabulous added to salads.
Category:
Condiments, Preserves
Style:
English
Keyword:
Orange, Orange Preserve, Pickled Oranges
Quantity: 6 jars
Author: sbaskitchen
-
10
large thin-skinned oranges,
washed well and cut into 5mm/1/4 inch slices
-
water,
to cover
-
600
ml
white wine vinegar
-
1
kg
white sugar
-
1 1/2
cinnamon sticks
-
8
g
whole cloves
-
6
blades of mace
-
Put the orange slices into a large pan and cover with cold water. Bring to the boil over medium heat. As soon as the water begins boiling, remove from heat and drain. Cover oranges with cold water again, and repeat this process another two times.
-
Put all of the other ingredients into a pan and heat gently until the sugar dissolves. Bring to the boil and then reduce the heat to medium and cook for 5 minutes.
-
Place the oranges, together with the syrup, into a bowl and allow to stand overnight.
-
The next day return the orange slices and the syrup to a clean pan and cook for 30-40 minutes until translucent.
-
Pack oranges into warm sterilized jars and cover with syrup.
-
-
When cool, label and Store in a cool dark place for six to eight weeks before eating.
- Adapted from Good Old-fashioned Jams, Preserves and Chutneys (1985) S. Paston-Williams p58.
- Mace is an aromatic golden brown spice obtained from the dried net-like sheath that covers the Nutmeg seed, It is yellowish to reddish-tan in color, made up of flat, shiny branched pieces with a fragrant, nutmeg aroma and warm taste. It looks wonderful when left whole in your spiced syrup.
- Keep any excess syrup for topping up the jars, as the oranges tend to absorb the syrup.
- Last updated 17 August 2024
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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
