Easy Recipe for Homemade Jam and Marmalade

We're giving away some of our homemade jams and marmalade at our open day at SixtyOne Whitehall this afternoon (drop-in for 20 minutes between 3.30pm - 6.30pm if you fancy a venue look-see and afternoon tea). For those who are participating in our treasure hunt, look for the treasure chest - you'll be sipping bubbles before you know it!


They can complete the perfect breakfast, fit perfectly into a sandwich and be given away as a lovely present. Making jam and marmalade is a great afternoon's work and fills the house with the most uplifting smells! I'll eat mine with crumpets, thanks.

Rhubarb & Ginger Jam

Clean & Chop 1kg of rhubarb into 2.5cm lengths, add into a large pan with 1kg of warmed jam sugar. Add 600ml of water & some slices of fresh ginger, the juice of an orange, a lemon and brine to a bowl. Simmer for 15min, then add 100g of diced stem ginger in syrup and cook until it reaches 105°C, then test for a set. Skim any foam from the surface and pour into clean jars.

Seville Orange & Chilli Marmalade

Scrub & finely slice the skin from 1kg of Seville oranges. Squeeze the juice from the oranges & make up to 600ml cold water. Simmer the orange skins in the juicy water until soft, then add 1kg of warmed granulated sugar. Stir until all sugar is dissolved, then bring to the boil. At 105°C test for a set, skim the surface of the marmalade & rest for 10 mins. Then slice 2 red chillies, discard the seeds and add to the rested marmalade. Pour into sterilised jars.