Cooking · Group
Preserves
Marmalade, jam, chutney, pickles. The Saturday-afternoon kind of cooking that fills the cupboard for the rest of the year.
Cooking · Preserves
Sweet-Orange Marmalade
A fast one-day marmalade -- whole oranges and lemons rough-chopped in the blender, simmered with jam sugar and plain sugar for about an hour. No overnight soak, no separate pectin bag. Just citrus, sugar, heat.
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Cooking · Preserves
Lemon Curd
A bright, smooth lemon curd cooked over a pan of water, set with cold butter, and good for everything from a tart filling to a swirl through yoghurt. Makes about 600g.
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