Cut the oranges and lemon in half and squeeze the juices into a bowl. Reserve the juice for later. Place the fruit halves in a medium-sized saucepan and add the water.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes.

Bright, citrusy, and non-alcoholic, this orange spritz mocktail with marmalade and prosecco is perfect for brunch or sunny afternoons. Hosting summer dinners become more exciting if you have the ...

Combine the slivered orange peel, orange pulp and water in a 4-quart saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Cover and refrigerate 12 to 18 hours.

Il Bronzino’s magnificent portrait of Marie de Medici hangs in the Uffizi Gallery in Florence, Italy. As a 12- year-old girl, I stood in front of this painting of a young woman.

Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and water to the pot, set over high heat and bring to a boil ...

Blood orange and Campari marmalade. Makes 6 x 300ml jars. 1.1kg oranges 2 lt water juice of 2 lemons 2kg caster sugar 2 tbsp Campari (optional). Cut off the ends of the oranges and discard. Thinly ...

If it’s still too loose, return the pot of marmalade to the heat, and once it begins boiling again, cook for 2 minutes longer. Remove the pot from the heat and check the set again. Repeat until ...