Marvellous Marmalade Recipe

Oranges are only in season for another month or so, so make a delicious marmalade while they’re at their best! If sealed properly this marmalade will last months and months so it’s really worthwhile making and our recipe is super easy to follow too.

This marmalade tastes great on toast and crumpets but don’t be afraid to try something new and a bit different with your homemade marmalade. Marmalade makes a great glaze for roasted meats, try mixing it with Gran Marnier as a glaze for duck or mix with chipotle chillies for a spicy and sweet pork marinade. Whatever you do with your marmalade, tweet us @Kilner_UK and let us know how you use yours!


  • 1kg Seville oranges
  • 75ml lemon juice
  • 2kg demerara sugar



1. Wash the oranges then half them and juice them and keep the squeezed halves.

2. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5L water. Leave the mixture to soak for 24 hours.

3. Pour the mixture into a Kilner jam pan and bring to the boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.

4. Add in the sugar and lemon juice and mix well to dissolve the sugar

5. Boil for about 20 minutes until setting point has been achieved then remove from the heat.

6. Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.

7. Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place

21st January 2014

Posted In: Uncategorised

Tags: , , , , , , , , ,

Dairy Free Lemon Curd Recipe

Lemons are in season so we thought we’d share this fabulous dairy free lemon curd recipe with you! It’s great for anyone who is lactose intolerant or even if you’re just looking to reduce your dairy intake.

This recipe is originally a Hairy Bikers recipe, but we found it on a great little blog which posts lots of dairy free recipes.

2 large eggs
2 egg yolks
200g caster sugar
6 lemons (juice of 6 and zest of 3)
150g dairy free spread (or pure sunflower)

Sterilise your Kilner jars by washing the jars in soapy water and rinsing in clean warm water. Preheat the oven to 140c/275f/Gas 1.

Get a pan of simmering water ready.

In a large heatproof bowl whisk the eggs and egg yolks until combined. Add the sugar and stir in the lemon zest and juice. Add the butter and then place bowl onto pan of simmering water – make sure it doesn’t touch the water.

Stir the mixture for about 5 minutes until the dairy free spread melts then use a whisk to continuously stir the ingredients while they cook. This should be between 10-15 minutes.

It’s ready when you lift your whisk and can ‘draw’ a trail on the top of the curd. It will continue to thicken in the jars.

Pour into the warm sterilised jars (make sure they are dry) and leave to cool. Cover with a disc of baking parchment and seal with a lid.

Keep it in the fridge and consume within 2 weeks.

7th January 2014

Posted In: Uncategorised

Tags: , , , , ,

Onion and Ale Chutney

We’ve got one of the best chutney recipes around to share with you; a delicious onion and ale chutney. This Kilner recipe has been tried, tested and very happily eaten!

3rd December 2013

Posted In: Uncategorised

Tags: , , , , , ,